1In small bowl, combine cheese, chicken and cumin; mix well.
2Place about 1/4 cup chicken mixture on each warm tortilla. Top each with scant 1 tablespoon salsa. Roll up tightly; secure each with toothpick. Brush filled tortillas with oil.
3In large skillet, cook filled tortillas over medium heat for 4 to 6 minutes or until filling is hot and tortillas are toasted, turning occasionally. If desired, serve with guacamole and sour cream.