I pulled out one of my Southern Living cookbooks and found this delicious recipe. Also it was unbelievably simple!
What you need:
2 cups chopped cooked chicken breast
1 (15 oz.) can black beans, drained and rinsed
1 (15 oz.) can of corn
1 cup cheddar cheese
creamy cilantro-jalapeno sauce (see below)
What you do:
1. Toss together first four ingredients and 1/2 cup Creamy Cilantro-Jalapeno Sauce. Spread 3/4 cup chicken mixture just below center of each tortilla. Fold opposite sides of tortillas over filling, and roll up.
2. Coat hot griddle or skillet with cooking spray. Cook burritos, in bathes, on hot griddle over medium heat, pressing gently with a spatula, 3 to 4 minutes on each side or until golden brown and cheese is melted. Serve with salsa and remaining Creamy Cilantro-Jalapeno Sauce.
Creamy Cilantro-Jalapeno Sauce
1 cup light sour cream
1/2 cup loosely packed cilantro leaves, chopped
2 T. diced (pickled) jalapeno peppers
2 t. chopped yellow onion
2 t. Dijon mustard
1 t. lime zest
1. Stir together all the ingredients in a small bowl. Cover and chill 30 minutes. Store in an airtight container up to two days.
Makes 8 servings.