8 medium corn tortilla(s), cut into 4 wedges each
1 serving(s) olive oil cooking spray, or enough to coat tortillas
1/2 tsp salt
4 cup(s) romaine lettuce, shredded
1 lb(s) cooked, skinless chicken breast, shredded
1 cup(s) tomato(es), diced
1/2 cup(s) shredded reduced-fat Mexican cheese
1/2 cup(s) fat-free sour cream
1/4 cup(s) salsa
1/2 tsp ground cumin, or Adobo seasoning
1/2 tsp hot pepper sauce

Step 1:
Preheat oven to 400 degrees. Coat a large baking sheet with olive oil-flavored cooking spray.

Step 2:
Arrange tortillas on baking sheet; spray tortillas with cooking spray and sprinkle with salt. Bake until golden, about 10 minutes.

Step 3:
Arrange tortillas in bottom and up sides of 4 salad bowls. Divide lettuce, chicken, tomatoes and cheese amongst four bowls.

Step 4:
Whisk together sour cream, salsa, cumin and pepper sauce. Drizzle about 3 Tbsp dressing over each salad.

Yield: 4 servings.