1. Combine the cooked shredded chicken with salsa, cumin, and oregano. Set aside.
2. Prepare rice according to package directions.
3. Stir chicken mixture and cheese into rice. Divide the mixture between flour tortillas, wrap, and place seam-side down on a lined baking sheet. Brush with the remaining oil and place in oven to bake for 20 minutes (or until golden brown and crispy) at 425 degrees.
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