Place the shredded rotisserie chicken in a bowl. Add cumin, chili powder, garlic powder, salt, and pepper, then toss to coat evenly. Drizzle with 1 tablespoon of olive oil and mix well, allowing the spices to adhere to the chicken.
2 cups shredded rotisserie chicken, 1 tsp ground cumin, 1 tsp chili powder, 1/2 tsp garlic powder, optional Salt and pepper
Heat a skillet over medium heat and add the remaining 1 tablespoon of olive oil. Once hot, add the seasoned chicken to the skillet, spreading it into an even layer. Sauté for about 5 minutes, stirring occasionally, until the edges are slightly crispy and the chicken is heated through.
2 cups shredded rotisserie chicken, 2 tbsp olive oil
While the chicken cooks, warm the tortillas in a dry skillet or microwave until soft and pliable. Keep them covered with a towel to stay warm.
8 small corn or flour tortillas
Once the chicken is browned and heated through, remove from heat. Chop the cilantro finely and prepare lime wedges for serving.
1/4 cup chopped fresh cilantro, 1 lime lime wedge
To assemble, spoon the warm chicken onto each tortilla, then garnish with additional cilantro and a squeeze of lime. Fold or roll the tortillas to enclose the filling and serve immediately.
Optional: Add chopped onions, sliced radishes, or a dollop of sour cream for extra flavor as desired.
