Nutrition per serving may change if servings are adjusted.
1 cup shredded cooked chicken breast
¼ cup shredded reduced-fat cheddar cheese (1 ounce)
2 tablespoons taco sauce
½ teaspoon ground cumin
4 6-inch corn tortillas
Preheat oven to 425°F. Line a baking sheet with parchment paper; set aside.
For filling, in a medium bowl combine chicken, cheese, taco sauce and cumin; set aside.
Stack tortillas and wrap in damp paper towels. Microwave on 100% power (high) 40 seconds or until warm and softened. Spread one-fourth of the filling onto the bottom third of each tortilla. Tightly roll up tortilla. Place, seam sides down, on the prepared baking sheet.
Bake 15 minutes or until edges of tortillas are starting to brown.