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    Adobe Chicken Wraps
    1-1/2 cups chopped cooked chicken or turkey
    1/2 cup Old El Paso Thick 'n Chunky salsa
    1 can (15oz) black beans, rinsed and drained
    1 can (7oz) whole kernel corn, drained
    6 spinach or regular flour tortillas (8 to 10 inches)
    1/3 cup sour cream
    1. In medium bowl, mix chicken, 1/2 cup salsa, the beans and corn.  
    2. Divide chicken mixture among tortillas, spreading to within 2 inches
       of bottom of each tortilla. 
    3. Top each with sour cream.
    4. Fold one end of the tortilla up about 1 inch over filling; fold right
       and left sides over folded end, overlapping. Fold remaining end down. 
    5. Serve with additional salsa.