- 3/4 cup shredded Kerrygold Dubliner Cheese
- 1/2 cup corn kernels (drained if canned)
- 1/4 cup chopped red or green bell pepper
- 2 tablespoons chopped green onion
- 1/2 teaspoon Southwest seasoning
- 1/4 teaspoon hot sauce (optional)
- 2 (10 inch) tortillas (chipotle, sun-dried tomato or whole wheat)
- 1/2 cup vegetarian refried beans
- 2 cups shredded green or red leaf lettuce
- 4 ounces cooked skinless, boneless chicken sliced (from leftover rotisserie chicken or grilled the night before), optional
- In a medium bowl, combine cheese, corn, red pepper, onion, seasoning and hot sauce if used. Mix. Set aside.
- Spread each tortilla with half the refried beans, leaving a 1-inch edge without beans. Top each tortilla with lettuce, chicken (if used), and cheese-corn mixture, dividing equally.
- Fold each tortilla about 1 inch on two opposite sides toward the inside, then roll. Wrap well in plastic wrap, and pack to carry.