Black Bean Chicken Burritos

2 c chopped cooked chicken breast
1 (15-oz) can black beans, rinsed and drained
1 (11-oz) can yellow corn with red and green bell peppers, drained
1 c (4 oz) shredded 2% reduced-fat Cheddar cheese
Creamy Cilantro-Jalapeno Sauce
8 (8-in) soft taco-size whole wheat flour tortillas, warmed
Vegetable cooking spray
Salsa (if desired)

Toss together first 4 ingredients and 1/2 cup Creamy Cilantro-Jalapeño Sauce. Spread 3/4 cup chicken mixture just below center of each tortilla. Fold opposite sides of tortillas over filling, and roll up. Coat burritos with cooking spray. Place on cookie sheet and bake at 350 for 10-12 minutes, or until browned on the outside.

Creamy Cilantro-Jalapeno Sauce
1 c light sour cream
1/2 c loosely packed fresh cilantro leaves, chopped
2 tbsp diced pickled jalapeño peppers (seeded for milder sauce)
2 tsp chopped yellow onion
2 tsp Dijon mustard
1 tsp lime zest

Stir together all ingredients in a small bowl. Cover and chill 30 minutes. Store in an airtight container up to 2 days.