• 2 cups cubed cooked chicken breast
  • 1 can (11 ounces) whole kernel corn, drained
  • 1 cup salsa
  • 1 cup (4 ounces) shredded cheddar cheese
  • 8 flour tortillas (6 inches), warmed


In a saucepan or microwave-safe bowl, combine the chicken, corn and salsa. Cook until heated through.

Sprinkle cheese over the tortillas. Place about 1/2 cup of the chicken mixture down the center of each tortilla; roll up. Secure with toothpicks.

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Recipe reprinted by permission of Reiman Publications, LLC. © 2002. All rights reserved.

RecID 6604

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