1-2 chicken breasted, cooked and diced
1/2 red bell pepper, diced
2 TBSP green onions, minced
1 can corn, drained
1 can black beans, drained and rinsed
1/4 C spinach, thinly sliced
1 small can (4 oz) green chilies
1/2 tsp cumin
1/2 tsp chili powder
1/4 tsp salt
dash cayenne pepper
1 C shredded cheddar cheese
10-12 flour tortillas
Combine all ingredients (except cheese and tortillas) in a large skillet.
Heat until warmed through.
Pour into a large bowl and stir in the cheese.
Place 1/3-1/2 C of the mixture into each tortilla and fold them so the mixture cannot escape.
Place in a panini or sandwich style grill for 2-3 minutes until golden brown grill marks appear!
Serve with this creamy avocado sauce!
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