• Cooking spray
• 1/2 cup shredded zucchini
• 1/2 cup thinly sliced green onions
• 1 cup hot cooked rice
• 1/4 cup (1 ounce) shredded Monterey Jack cheese with jalapeño peppers
• 1 tablespoon canned chopped green chiles
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1/4 cup fat-free sour cream
• 2 (8-inch) flour tortillas
• 1/2 cup shredded iceberg lettuce
• 1/2 cup diced tomato
• 2 tablespoons bottled salsa

Place a nonstick skillet coated with cooking spray over medium-high heat until hot. Add zucchini and onions; sauté 3 minutes or until tender.

Stir in rice and the next 4 ingredients (rice through black pepper); cook 1 minute, stirring constantly. Remove from heat; stir in sour cream.

Warm tortillas according to package directions. Spoon half of rice mixture down center of each tortilla.

Top each with half of lettuce and tomato; roll up. Serve with salsa.