Grilled Chicken Tortillas with Roasted Corn and Tomato Salsa

Ingredients:

For Tortillas:

1 ½ C Shredded Cheddar/Jack cheese

½ C Sweet red pepper, chopped

½ C Sweet green pepper, chopped

3 each Green onion, chopped

2 T Fresh cilantro, rough chop

¼ C McCormick Santa Fe Style spice blend

6 each Redi-grill chicken breast, 6 ounce

6 each 6” flour tortillas

For Salsa:

1 ½ C Chopped plum tomatoes

1 C Roasted Family Tradition Peaches and Cream Corn

3 each Green onion, chopped

¼ -1/2 C Red onion, chopped

1-2 Jalapeno pepper(s), seeded, chopped fine

TT Salt & pepper

Directions:

Season chicken breast with Santa Fe spice blend

Grill Chicken breast to completely cook

Cut grilled chicken breast into strips

Toss grilled chicken with all other ingredients in metal bowl

Lay out tortillas and fill with chicken mix

Spoon Salsa over chicken mix and fold

Bake in 350*F oven to melt cheese

Serve with remainder of Salsa on the side