Southwest Chicken Wraps

• 2 teaspoons olive oil
• 1 large clove garlic, finely chopped
• 1 (15-ounce) can black beans, drained and rinsed
• 2/3 cup ORTEGA Salsa
• 1/2 cup frozen whole kernel corn
• 1/2 teaspoon ground cumin
• 1/2 cup sour cream, divided use
• 4 (10-inch) burrito-size flour tortillas, warmed
• 1 1/3 cups shredded cooked chicken breast meat
• 4 thin slices Monterey Jack cheese, (about 4 ounces total)
• 2 cups shredded romaine lettuce
• 1/4 cup chopped fresh cilantro
• in medium skillet over medium heat. Add garlic; cook for 30 seconds. Stir in beans, salsa, corn and cumin; cook, stirring occasionally, for 2 to 3 minutes.
• Makes 4 servings.

1. 1. HEAT olive oil
2. in medium skillet over medium heat. Add garlic; cook for 30 seconds. Stir in beans, salsa, corn and cumin; cook, stirring occasionally, for 2 to 3 minutes.
3. 2. SPREAD 2 tablespoons sour cream over each tortilla. Evenly distribute bean mixture, chicken, cheese, lettuce and cilantro over bottom third of each tortilla, making sure ingredients don't touch edges.
4. 3. FOLD the bottom edge of each tortilla toward the center and gently roll until tortilla is completely wrapped around the filling. Cut in half.
5. Makes 4 servings.

olive oil, clove garlic, black beans, salsa, kernel corn, ground cumin, sour cream, flour tortillas, meat, thin slices monterey, shredded romaine lettuce, fresh cilantro, garlic

Taken from www.epicurious.com/recipes/member/views/southwest-chicken-wraps-50040745 (may not work)