Skillet Grilled Burritos

2 c. cooked chopped chicken breasts

15 oz can black beans, rinsed and drained

11 oz can Mexi-corn

4 oz, shredded, reduced fat cheddar cheese

Creamy Cilantro- Jalapeno Sauce

8 (8 in) soft taco-size whole wheat flour tortillas, warmed

cooking spray

salsa

1. Toss together first 4 ingredients and 1/2 c. Creamy-cilantro Sauce. Spread 3/4 c. chicken mixture just below center of each tortilla. Fold opposite sides of tortilla over filling, and roll up. Coat burrito with cooking spray.

2. Coat a hot griddle or nonstick skillet with cooking spray. Cook burritos, in batches, on hot griddle over medium heat, pressing gently with spatula, 3-4 min on each side until golden brown and cheese in melted. Serve with salsa and remaining Creamy Cilantro Jalapeno Sauce.

Creamy Cilantro-Jalapeno Sauce

1c. light sour cream

1/2 c. loosely packed chopped cilantro leaves

2 tbsp. diced pickled jalapeno peppers

2 tbsp. chopped yellow onion

2 tbsp. dijon mustard

1 tbsp lime zest

Stir together all ingredients in a small bowl. Cover and chill 30 min. Store in an airtight container up to 2 days.

Source: Southern Living, Feb. 2009