Begin by shredding your cooked chicken into bite-sized pieces.

In a mixing bowl, combine the shredded chicken with the taco seasoning, salt, and pepper.

Heat the olive oil in a large skillet over medium heat.

Once the oil is hot, add the seasoned chicken to the skillet and stir occasionally for about 5 minutes until warm and slightly crispy.

While the chicken is heating, wrap the tortillas in aluminum foil and place them in the oven on low heat.

Remove the tortillas from the oven and layer each with a generous portion of the chicken mixture, cheese, diced tomatoes, and lettuce.

Fold each tortilla in half and place them back in the skillet, cooking for another 2-3 minutes per side until golden brown and crispy.

Remove the tortillas from the skillet and set them on serving plates. Top with sour cream and any additional toppings you desire, then dig in!