Chipotle Chicken Wraps

Instructions

1. Heat oil in large skillet on medium-high heat. Add chicken; cook and stir 12 to 14 minutes or until cooked through (internal temp. reaches 165°F). Add water. Stir.
2. For the Corn Salsa, mix all ingredients in a bowl. Set aside. 
3. For the Rice, mix all ingredients in another bowl. Set aside.
4. For the Spicy Lime Sour Cream, mix sour cream, lime juice and the remaining seasoning in the Seasoning Mix package in a small bowl. Set aside.
5. To assemble, divide chicken, Corn Salsa, Rice and Spicy Lime Sour Cream between the 8 tortillas. Add additional any desired toppings including pico de gallo, black beans, romaine lettuce or Monterey jack cheese. 
6. To roll burrito, turn tortilla so that filling side is closest to you. Grasp tortilla at 8 o'clock and 4 o'clock position and fold in to cover ends of filling, forming a V at the bottom of the tortilla. Then, fold up bottom of tortilla over topping and tuck underneath to secure. Fold in sides of tortilla (9 o'clock and 3 o'clock positions) to form a pleat, then continue to roll from the bottom up, tucking in sides as you go.
7. Place burrito seam down in skillet on medium heat. Cook about 30 seconds to seal. Serve with additional Spicy Lime Sour Cream, if desired.