Easy Cheesy Chicken Tortillas
Chicken tenders, from the deli
Whole wheat soft tortillas
|1, 15 oz. can|
Dark red kidney beans, rinsed and drained
Frozen corn kernels
Shredded cheddar cheese
Preheat the oven to 375° Fahrenheit and line a baking sheet with parchment paper (or foil).
Lay out the six tortillas on the countertop. Spread a heaping tablespoon of salsa down the center of each tortilla, from end to end. Evenly distribute the kidney beans among the tortillas, being sure to spread them down the center of the salsa line.
Likewise evenly distribute the corn and cheddar cheese among the tortillas, being sure to scatter them down the center salsa line.
Carefully slice each chicken tender into three long strips. Distribute the chicken strips among the tortillas.
Take one end of the tortilla and pull it over all of the ingredients, then roll up the tortilla.
Place each tortilla on the prepared baking sheet, seam side down. Bake for 20-25 minutes.
Allow tortillas to cool on the baking sheet for five minutes before serving.