SOUTHWESTERN CHICKEN WRAPS (CHILI'S)

adapted from My Kitchen Cafe

1 cup cooked, shredded chicken
1 can black beans, rinsed and drained
1/2 cup frozen or canned corn
1/2 cup salsa
1/2 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt (to taste)
1/2 teaspoon garlic (to taste)
1-2 cups shredded cheese

6 burrito-sized flour tortillas (To make it gluten free, i either by the gulten free tortillas or I eat it on tortilla chips)

Mix all of the ingredients together except for the tortillas. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and bean mixture down the center of each tortilla. (Optional: on some of the wraps, I dotted the cheese with about 1-2 tablespoons of reduced fat sour cream before arranging chicken and rice mixture down the center - it made the wraps delightfully creamy.) Roll stuffed tortillas, leaving edges open. Spray the tortillas all over with cooking spray.

Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side. Transfer to a plate and repeat with remaining wraps. Serve.

*I sometimes cook my chicken in the crock-pot and cook extra chicken for later with 1/2-1 cup of salsa, just enough to cover the chicken. Cook on low for 3-4 hours. Shred all of the chicken and store the extra chicken in the freezer for up to a few months.