Chicken burritos

1 medium green pepper, chopped
1 medium courgette, chopped
4 x 115 g (4 oz) skinless, boneless chicken breast, cooked and cubed
or frozen thawed sweetcorn
1/2 small onion, minced
Sauce:
50 ml low fat plain yogurt
1/4 tsp cumin powder
1/4 tsp chili powder
1/4 tsp salt
4 x 2 1/2 oz (70 g) fat-free burrito-sized flour tortillas 225 g (8 oz) salsa

1. Preheat oven to 350 F (175 C).
2. In a non-stick pan, lightly sauté green pepper and courgette until slightly cooked, about 3-4 minutes.
3. Mix yogurt, cumin, chili powder, and salt together.
4. Combine chicken, green pepper, courgette, sweetcorn, onion, and yogurt mixture.
5. Place 1/4 of the mixture in the centre of a tortilla. Fold in the sides of the tortilla and then roll closed from the bottom. Place each burrito opening-side down in a baking pan.
6. When all the burritos are in the pan, pour salsa in a strip down the centre of each burrito. Put in the oven and bake for 15-20 minutes.