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Heat oil in a large skillet over medium-high heat.
Add onion and corn (no need to thaw it), and cook, stirring occasionally, until corn begins to brown, about 8 minutes.
Add chicken and rice, and cook until heated through.
Remove from heat and stir in salsa and sour cream.
Line tortillas with spinach leaves and spoon about 2/3 cup chicken mixture down the middle of each.
Fold in top and bottom and roll up.