Tex-Mex Beef Wraps with Tomato-Corn Salsa

1 portion (about 3 3/4 cups) Two-Way Shredded Beef
1 jar (16 ozs.) prepared thick and chunky salsa
2 Tbsps. chopped cilantro
4 (10-inch) flour tortillas, warmed
Chopped cilantro

Salsa:
1/2 cup frozen whole kernel corn, defrosted
1 small tomato, chopped
1 Tbsp. chopped cilantro

In small bowl, combine Tomato-Corn Salsa ingredients with 2 tablespoons prepared thick and chunky salsa; cover and refrigerate until ready to use. In slow cooker removable crock or 1 1/2-quart microwave-safe dish, combine one portion shredded beef, remaining prepared salsa and 2 tablespoons chopped cilantro. Cover and microwave on high 7 to 8 minutes (8 to 9 minutes from refrigerator) or until hot, stirring once. Spoon one-quarter of beef mixture (scant 1 cup) evenly over each tortilla, leaving 1/4-inch border on all sides. Top each with about 2 cups Tomato-Corn Salsa. Fold right and left edges of tortilla over filling; fold bottom edge up, then roll up jelly-roll fashion. Garnish with additional chopped cilantro; serve immediately.