Bean and Chicken Burritos

In a 3-1/2-quart slow cooker combine chicken and undrained beans. Pour salsa over all.

Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours.

Using a slotted spoon, transfer chicken to a cutting board. Using 2 forks, gently separate the chicken into thin shreds. Using a potato masher, mash beans slightly in cooker. Return chicken to slow cooker, stirring to mix.

Divide chicken mixture evenly among the warmed tortillas. Top with cheese. Fold bottom edge of each tortilla up and over filling; fold in opposite sides just until they meet. Roll up from the bottom. If necessary, secure with toothpicks. If desired, serve with lettuce, tomatoes, and/or sour cream.