Chipotle Chicken Rice Burritos - cooking recipe

Ingredients

1/2 cup rice, cooked to package directions
1/2 cup salsa, hot style
1 (16 ounce) can pinto beans, drained and rinsed
6 ounces Boar's Head Chipotle Chicken, sliced 1/4-inch thick, diced
6 ounces Boar's Head 3 Pepper Colby Jack™ cheese, shredded
4 Sandwich wraps, sundried tomato flavor
nonstick cooking spray

Preparation

Preheat oven to 350 degrees F. In large bowl, mix together cooked rice, salsa, pinto beans, Chipotle Chicken and 1/2 cup of the 3 Pepper Colby JackTM cheese.
Lay sandwich wrap on a clean, flat work surface. Place 1/2 cup of the chicken mixture in center of sandwich wrap and fold up like a package. Repeat with remaining wraps.
Spray baking sheet with cooking spray and place burritos on baking sheet; lightly spray burritos with cooking spray. Top with remaining 1/2 cup of 3 Pepper Colby JackTM cheese. Bake for 6-8 minutes until heated through; serve warm.