Easy Chicken-Rice Burritos

Heat a stovetop griddle or grill pan over medium heat, or heat an electric panini press to 350 degrees F.

Heat oil in a large nonstick skillet over medium heat; add corn and onion and cook 4 minutes, or until corn is crisp-tender. Stir in beans, rice, and salsa. Stir with a large spoon to incorporate salsa, and cook until rice is just heated through.

In a medium bowl, toss chicken, cheese, and pepper. Warm tortillas in microwave or on stove-top according to package directions.

To assemble burritos, spoon about 1 cup of the rice mixture in a mound in center of each warm tortilla. Top with 1/2 cup of the chicken mixture and some cilantro leaves. Fold in sides of tortilla, then roll tightly into a burrito.

Lightly coat burritos with cooking spray. Place on griddle, grill, or panini press and cook 3 to 4 minutes, turning once, until burritos are lightly toasted and crisp. Cut in half. Serve with accompaniments.