8 (8 inch) tortillas
1 tbsp. salad oil
1 tsp. chili powder
2 (5 - 6 3/4 oz.) cans chunk chicken
1 (10 1/2 oz.) can sm. white beans
Salsa bottle
4 oz. Monterey Jack cheese (shredded)
Romaine lettuce
Sour cream

1. Preheat oven to 350 degrees. Wrap tortillas in foil. Place in oven, steam 10 minutes.

2. In 10 inch skillet, cook chili powder one minute, stir in chicken beans and 3 tbsp. salsa. Cook until heated through.

3. Sprinkle 2 tbsp. cheese in strip down center of tortilla. Top with 1/8 chicken mixture, then 2 tbsp. salsa. Fold left and right sides over, ends under. Repeat with remaining tortillas. Warm 5 minutes in oven.

4. Arrange tortillas on lettuce. Garnish with salsa and sour cream.