Recipe by Some the Wiser
2 4-inch corn tortillas
2 ounces shredded, cooked chicken
1 vegetable cup (4 oz.) Libby's Whole Kernel Sweet Corn, drained
2 ounces black beans
2 tablespoons salsa
2 ounces shredded taco/Mexican cheese
Place both tortillas on a flat surface. Divide ingredients by two and layer chicken, corn, beans, salsa and cheese. Fold and wrap up for lunches.