Skillet Chicken Burritos

• 1 cup reduced-fat sour cream
• 1/4 cup chopped fresh cilantro
• 2 tablespoons chopped pickled jalapeno slices
• 2 teaspoons chopped onion
• 2 teaspoons Dijon mustard
• 1 teaspoon grated lime zest
• 2 cups cubed cooked chicken breast
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (11 ounces) Mexicorn, drained
• 1 cup shredded reduced-fat cheddar cheese
• 1/4 teaspoon salt
• 8 whole wheat tortillas (8 inches), warmed
• Cooking spray
• Salsa, optional

1. In a small bowl, combine the first six ingredients. In a large bowl, combine the chicken, beans, corn, cheese, salt and 1/2 cup sour cream mixture. Spoon 1/2 cup chicken mixture on each tortilla. Fold sides and ends over filling and roll up. Spritz both sides with cooking spray.
2. In a
3. or griddle coated with cooking spray, cook burritos in batches over medium heat for 3-4 minutes on each side or until golden brown. Serve with remaining sour cream mixture and salsa if desired.

sour cream, fresh cilantro, jalapeno slices, onion, mustard, lime zest, chicken breast, black beans, mexicorn, cheddar cheese, salt, tortillas, cooking spray, salsa

Taken from www.tasteofhome.com/recipes/skillet-chicken-burritos/ (may not work)