- 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. &copy; 2002. All rights reserved.
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