3 half chicken breasts, cooked & cubed
1 sm. jar Spanish olives, chopped
1 sm. onion
1 clove garlic, minced or pressed
1 tomato, chopped
1 tsp. cilantro
1 tsp. cumino
Salt & pepper to taste

Combine all ingredients in a saucepan and simmer with juice of chicken and olives until juices evaporate. Roll tightly in tortilla and fry until taquitos are brown. Serve with salsa or guacamole as a snack.