Recipe adapted from Southern Living
2 cups chopped cooked chicken breast (I used shredded rotisserie chicken)
1 15-oz can black beans, rinsed and drained
1 cup frozen corn kernels
1 red pepper, chopped
1 cup cooked spinach, chopped
1 cup shredded 2% reduced fat cheddar cheese
Creamy Cilantro-Jalapeno Sauce (recipe below)
8 whole wheat flour tortillas, warmed
Toss together first 6 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. Coat burritos with cooking spray.
Coat a hot griddle or non stick skillet with cooking spray. Cook burritos, in batches, on hot griddle over medium heat, pressing gently with spatula, 3-4 minutes on each side or until golden brown and cheese is melted. Serve with salsa and remaining Creamy Cilantro-Jalapeno Sauce.