Spanish Chicken Wraps

2 chicken breasts cooked and cubed
1 box Spanish rice, cooked (follow directions on box)
1/2 can pinto beans, drained
1/2 can black beans, drained
1/2 can sweet corn, drained
1/2 cup shredded Mexican mix cheese
1/4 cup chopped cilantro (fresh)
2 Tbsp Macayos taco sauce
8 flour tortilla wraps

ASSEMBLY
Combine all ingredients in a large bowl and mix together.  Freeze in bag.

COOKING INSTRUCTIONS
Defrost in refrigerator.  Place 1 Cup mixture in tortilla, then fold in ends and roll outside edges together.  Can be eaten warm or cold.  Serve with taco sauce, sour cream, or guacamole.