Tex-Mex Beef Wraps with Tomato-Corn Salsa

Makes 4 servings

Prep: 20 min.

Ingredients:

• Tomato-Corn Salsa:
  • 1/2  cup frozen whole kernel corn, defrosted
  •    1  small tomato, chopped
  •    1  Tablespoon chopped cilantro
•       1  jar (16-ounces) prepared thick and chunky salsa
• 3-3/4- cups fully cooked shredded beef
•       2  Tablespoons chopped cilantro
•       4  four tortillas (10-inch), warmed
•           chopped cilantro

Directions:

1. In small bowl, combine Tomato-Corn Salsa ingredients with 2 Tablespoons prepared thick and chunky salsa; cover and refrigerate until ready to use.  In 1-1/2 quart microwave-safe dish combine shredded beef, remaining salsa and 2 Tablespoons chopped cilantro.  Cover and microwave on HIGH 7 to 8 minutes or until hot, stirring once.

2. Spoon 1/4 of beef mixture (approx. 1 cup) evenly over each tortilla, leaving 1-1/2 inch border on all sides.  Top each with approx. 1/4 cup Tomato-Corn Salsa.

3. Fold right and left edges of tortilla over filling; fold bottom edge up, then roll up jelly-roll fashion.  Garnish with additional chopped cilantro; serving immediately.