4 (6 inch) whole wheat tortillas
2 c. diced cooked chicken or 2 c. diced steamed tofu
1/2 c. sliced black olives
1/2 c. cooked, canned kidney beans
1 c. red salsa or picante sauce
1 c. lowfat Mozzarella

Have ready four portable individual salad bowls with lids. Make one cut form center of each tortilla to the outside edge. Place each cut tortilla into a small plastic bowl, overlapping the cut side to form a cone. Layer 1/4 of the chicken, olives, and beans in prepared bowl. Snap the lid on each bowl and store in refrigerator until time to travel. At lunch time, top each taco cup with salsa and Mozzarella cheese.