This recipe uses the rest of the cans of corn, chickpeas and black beans, as well as extra marinated chicken from the salad earlier this week (http://eatingfoodismybusiness.blogspot.com/2012/07/bbq-chicken-chopped-salad.html).
It was a little on the spicy side!
5 flour tortillas
3 chicken breasts shredded or chopped
Corn, chickpea, black bean mix
1 can tomatoes and green chili drained
1 block cream cheese, softened
2 cups shredded cheese
Roasted red pepper
Preheat oven to 350
1. Mix tomatoes and cream cheese and 1/2 of cheese
2. Place heaping cream cheese on tortilla, chicken, and veggie mix on tortilla, roll up and place seam side down in pan
3. Repeat 4 times
4. Spread remaining cream cheese mixture and than cheese on top
5. Garnish with red pepper
6. Bake for 20 minutes