In a small bowl, combine the shredded chicken, black beans, corn, Frigo® Fresh Mozzarella Cheese, Frigo® Whole Milk Ricotta Cheese and salsa. Stir to combine.
Place the filling in the center of each tortilla. Then, roll them up burrito-style with the ends closed to encase the filling.
With the seam side down, toast each taco pocket in a nonstick pan over medium-high heat until golden brown, about 4 minutes. This seals in the cheese filling, making for a tidy lunch box. Repeat on the other sides for 3 minutes. Then, serve with your favorite toppings, salsa or cheesy queso dip, or refrigerate overnight for lunch.