Chicken and Salsa Wrap

Chicken and Salsa Wrap 8 10 inch flour tortillas, burrito size 2 medium tomatoes, chopped 1/2 cup black beans, rinsed and drained 3 tablespoons canned green chilies, diced 1/3 cup green onions, chopped 1 tablespoon cilantro, fresh and chopped 1 tablespoon vegetable oil 1 pound chicken breasts, skinless and thinly sliced 1/3 cup green salsa, your favorite Combine tomatoes, chilies, green onions and cilantro, set aside. Cook chicken in a skillet for two minutes in 1 tablespoon oil over medium high heat. Add green salsa and continue to cook until the chicken is cooked through. Add tomato mixture to the skillet and heat for 2 minutes, until heated through, stirring occasionally. Place 1/2 cup filling on each tortilla; roll up. To serve cut each wrap in half with a slight diagonal cut