1 medium green pepper, chopped
1 medium zucchini, chopped
6 oz cooked skinless chicken breast, cubed
1/2 cup fresh or frozen corn kernels, thawed if frozen
1/2 small onion, minced
1/4 cup plain fat-free yogurt
1/4 tsp ground cumin
1/4 tsp chili powder
1/4 tsp table salt
8 oz fat-free flour tortillas = (about 4 burrito-size tortillas)
1 cup salsa


Preheat oven to 350 degrees.
In a nonstick pan, lightly sauté pepper and zucchini until slightly cooked, about 3 to 4 minutes.
Combine chicken, pepper, zucchini, corn and onion with yogurt, cumin, chili powder and salt.
Place 1/4 of mixture in center of each tortilla. Fold in sides of tortillas and then roll closed from bottom. Place each burrito, opening-side down, in a baking pan; cover burritos with salsa. Bake until tortillas begin to brown and filling warms through, about 15 to 20 minutes.