1 pkg tortilla wraps
1 lb boneless chicken
1 small can tomato sauce
1 pkg shredded mexican cheese blend
1 can red kidney beans
1 can corn
1/8 tsp ground cumin
1/2 tsp garlic powder
1 tbsp Adobo
1. Slice chicken into thin strips. Put chicken, tomato sauce, 1/2 can water, beans, corn, sazon, adobo in fry pan. Cook about 20 minutes until chicken is done.
2. Warm up tortillas and put filling in tortilla and add cheese. Fold and roll and put in baking pan. Use toothpicks to hold together if needed. Sprinkle rest of cheese on top. Bake 350 for 30-35 minutes. Serve with rice and sour cream.
If there is any leftover mixture, it makes a great chicken chili the next day served with fresh crusty bread!
