Combine tomatoes, olives, chiles, green onions, black beans and cilantro; set aside.
Cook chicken for two minutes in 1 Tbsp vegetable oil over medium-high heat. Add 2 Tbsp water and chicken taco spices; combine well. Continue to cook until chicken is cooked through. Add tomato mixture to skillet and heat 1 to 2 minutes, until heated through, stirring occasionally. Place 1/2 cup filling on each tortilla; roll up.
To serve, cut in half on the diagonal, and if desired, add a small side salad as a side dish.Servings: