In a small bowl, combine cheese, chicken and cumin; mix
well. Place 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. In a large skillet, cook filled tortillas over
medium heat for 4 to 6 minutes or until filling is hot and
tortillas are toasted, turning occasionally. Serve with
sour cream or guacamole.