Mexican-Style Chicken-Filled Tortillas

Ingredients

• 4 boneless skinless chicken breast halves, cut into thin bite-sized strips
• 1 cup Green Giant™ Steamers™ Niblets® frozen corn
• 1 cup Old El Paso™ Salsa
• 1 (2 1/4-oz.) can sliced ripe olives, well drained
• 8 (8 to 10-inch) fat-free flour tortillas

Instructions

1. Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add chicken; cook and stir 5 to 6 minutes or until no longer pink in center.
2. Stir in corn, salsa and olives. Reduce heat to medium; cook 4 to 6 minutes or until thoroughly heated.
3. Meanwhile, warm tortillas as directed on package. Spoon 1/4 of chicken mixture onto half of each tortilla. Fold tortillas over. If desired, serve with light sour cream and additional salsa.