2 cups cubed, cooked chicken breast
1 can (11 oz) whole kernel corn, drained
1 cup salsa
1 cup (4 oz) shredded cheddar cheese
8 (7-inch) flour tortillas, warmed

In a saucepan, combine chicken, corn and salsa. Heat through. Sprinkle cheese over tortillas. Place about 1/2 cup chicken mixture down the center of each tortilla; roll up. Secure with toothpicks. Serve.

Number of Servings: 4