1 cup cooked rice
1 15 oz. Can Kidney beans, rinsed and drained
1 15 1/2 oz. Can whole kernel corn, drained
1/2 cup chopped orange bell pepper
1 8 oz. Jar thick and chunky salsa (1 cup)
2 Tablespoons chopped fresh cilantro
8 flour tortillas
1 cup shredded taco-seasoned cheese (4 oz.)
Mix rice, beans, corn, bell pepper, salsa and cilantro. Spread 1/2 cup of the rice mixture over each tortilla to within 1 inch of the edge. Sprinkle each with 2 tablespoons cheese.
Fold opposite edges of each tortilla toward center over filling.
Roll up open end of tortilla toward opposite edge.
Place 4 wraps, seam side down, in square microwaveable dish,
9X9X2 inches. Microwave uncovered on high for 2 to 2 1/2
minutes, rotating dish 1/2 turn after 1 minute, until heated
through. Repeat with remaining wraps. Makes 4 servings.