6 flour tortillas (6 inch)
1 cup finely shredded Monterey Jack cheese
3/4 cup shredded cooked chicken
3/4 teaspoon cumin
1/3 cup salsa
4 teaspoons oil

Heat tortillas as directed on package. Mix together chicken, cheese and cumin. Place 1/4 cup mixture on each warm tortilla. Top with scant tablespoon salsa. Roll up tightly and secure with toothpick. Brush with oil. Cook in skillet over medium heat 4-6 minutes, turning occasionally till filling is hot and tortillas are toasted.