Place chicken in a greased 4-qt. slow cooker. In a large bowl, combine the corn, beans, tomatoes, jalapeno, and seasonings; pour over chicken. Cover and cook on low for 4 - 5 hours or until chicken is tender.
Remove chicken; cool slightly. Shred meat with two forks and return to the slow cooker. Stir in cream cheese. Cover and cook 15 minutes longer or until heated through.
Spoon 3/4 cup chicken mixture down the center of each tortilla add toppings of your choice. Fold sides and ends over filling and roll up.