1 head iceberg lettuce
2 c. tomatoes, seeded and chopped
1 c. green onions, sliced
1 (4 oz.) can diced green chilies
1/4 c. cilantro, chopped
1 large clove garlic, minced
3/4 tsp. oregano
1/2 tsp. ground cumin
1/2 tsp. salt
2 c. chicken, cooked and shredded
1 c. ripe olives, sliced
8 large flour tortillas
oil (for frying)
1 c. Cheddar cheese, shredded
guacamole (optional)
sour cream (optional)

Clean and shred lettuce and refrigerate in plastic bag or crisper. Combine 1/2 cup green onion, tomato, green chilies, cilantro, garlic and 1/4 teaspoon each: oregano, cumin and salt. Toss to mix well. Set aside. Combine chicken with olives and remaining green onions, oregano, cumin and salt. Fry tortillas in hot oil; drain. To serve, arrange tortilla shells on plate, fill with shredded lettuce and top with chicken mixture, tomato salsa, shredded cheese and guacamole and sour cream if desired.