1-1/2 lbs boneless chicken breasts
1 can (15 1/4 oz) whole kernel corn, drained
1 can (15 oz) black beans, rinsed and drained
1 can (10oz) diced tomatoes and green chilies, undrained
1 jalapeno pepper, seeded and finely chopped
3 TBSP ground cumin
1 tsp salt
1 tsp paprika
1/2 tsp pepper
Dash cayenne pepper
Dash crushed red pepper flakes
1 pkg (8 oz) reduced-fat cream cheese
8 flour tortillas, warmed
Optional toppings: sour cream, shredded cheddar cheese, shredded lettuce and chopped tomatoes.
Place chicken ina greased 4 qt slow cooker. In a large bowl, combine the corn, beans, tomatoes, jalapeno and seasonings; pour over chicken. Cover and cook on low for 4-5 hours or until chicken is tender.
Remove chicken; cool slightly. Shred and return to the slow cooker. Stir in cream cheese. Cover and cook 15 minutes longer or until heated through. Spoon 3/4 cup chicken mixture down the center of each tortilla; add toppings of your choice. Fold sides and ends over filling and roll up.