Mexican Chicken Wraps

1 1/2 cups chopped cooked chicken


1/2 cup salsa

1 can black beans, rinsed and drained

8 oz of whole kernel corn, drained

6  tortillas (8 to 10 inches in diameter)

1/3 cup sour cream

Additional salsa, if desired
In medium bowl, mix chicken, 1/2 cup salsa, the beans and corn.
Divide chicken mixture among tortillas, spreading to within 2 inches of bottom of each tortilla.
Top each with sour cream.
Roll one end of the tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold remaining end down.
Serve with additional salsa.