If you don't have leftover chicken on hand, pick up a rotisserie one at the market, or bake a couple of boneless chicken breasts at 350 degrees until cooked through (about 30 minutes). You can shred the chicken using your hands, chop with a knife, use two forks, or put the chicken in a bowl and use an electric mixer to shred. Make these vegetarian by using equal parts black beans and chopped, cooked vegetables. Freeze the extras for future suppers or school lunches. Reheat in the oven or toaster oven.
Lay the tortillas on a baking sheet (overlapping is fine) and put in the oven to soften, about 1 minute. Remove from oven and lay a slightly moist dish towel over the tortillas to keep them pliable.
Set a tortilla on your work surface and arrange 1/4 cup of the chicken mixture in a line down the center. Add 1 to 2 sprigs of cilantro, if desired. Roll the tortilla tightly around the chicken so it is snug in the center, like a big cigar. Set it seam-side-down on the baking sheet.
Serve with any of the optional garnishes.