Cheddar-Succotash Wraps

Ingredients

• 2 cups cubed baking potato (about 1/2 pound)
• 2 cups frozen baby lima beans, thawed
• 1/4 cup water
• 1 teaspoon olive oil
• Cooking spray
• 2 cups fresh corn kernels (about 4 ears)
• 1/2 cup chopped green bell pepper
• 3 garlic cloves, minced
• 1/2 cup 2% reduced-fat milk
• 1/2 teaspoon salt
• 1/2 cup (2 ounces) shredded sharp cheddar cheese
• 1/2 cup (2 ounces) shredded Monterey Jack cheese with jalapeno peppers
• 6 (8-inch) fat-free flour tortillas
• 3/4 cup sliced green onions
• 3/4 cup salsa