½ cup ranch dressing

¼ cup reduced-fat sour cream

1 (1 ounce) packet of taco seasoning mix, divided

1 tablespoon mild chunky salsa

2 cups shredded rotisserie chicken

8 (6-inch) corn tortillas

shredded lettuce

1 tomato, chopped

4 green onions, sliced

1 (4-ounce) can of sliced black olives

1 cup shredded Colby-Monterey Jack cheese

Combine ranch dressing, sour cream, 1 teaspoon of taco seasoning, and salsa in a small bowl. Cover and refrigerate until serving.

Toss chicken with the remaining taco seasoning. Cover the bowl loosely with wax paper or plastic wrap. Microwave chicken until chicken is heated through, about 2 to 3 minutes.

Warm tortillas in a skillet for about a minute on each side to make them pliable. Place a scoop of chicken on the tortilla and top with lettuce, tomato, green onion, olives, avocado, cheese, and a spoonful of the ranch dressing mixture.