Ingredients
1 envelope (5.6 ounces) Spanish rice and pasta mix2 cups cubed cooked chicken1 can (15-1/4 ounces) whole kernel corn, drained1 can (14-1/2 ounces) diced tomatoes, drained8 spinach tortillas (10 inches)Toppings: Sour cream, blue corn tortilla chips, cubed and shredded cheese, ripe olives and sweet red pepper
Preparation
In a large saucepan, prepare rice mix according to package directions. Stir in chicken, corn and tomatoes; heat through.
Spoon about 2/3 cup rice mixture across center of each tortilla. Fold bottom and sides of tortilla over filling and roll up. Using toppings, create a face on each burrito.
