Ingredients
2 cups cubed cooked chicken breast1 can (11 ounces) whole kernel corn, drained1 cup salsa1 cup shredded cheddar cheese8 flour tortillas (6 inches), warmed
Preparation
In a large saucepan, combine the chicken, corn and salsa. Cook over medium heat until heated through.
Sprinkle cheese over tortillas. Place about 1/2 cup chicken mixture down the center of each tortilla; roll up. Secure with toothpicks.
