Heat gas or charcoal grill. In gallon-size resealable food-storage plastic bag, mix oil, lime juice and 1 tablespoon taco seasoning mix until smooth. Add chicken; seal bag. Shake until chicken is evenly coated.
Place chicken on grill over medium heat. Cover grill; cook 12 to 15 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165 degrees F). Let stand 5 minutes.
Meanwhile, in 2-quart saucepan, heat beans, salsa and cilantro over medium heat, stirring occasionally, until hot. Remove from heat; cover and keep warm.
Cut chicken crosswise into strips. Divide chicken on half of each tortilla; top with bean mixture. Fold other half of tortilla over filling.
Broiling Directions: Set oven control to broil. Spray broiler rack with cooking spray. Place coated chicken on rack in broiler pan. Broil with tops about 4 inches from heat 6 to 9 minutes, turning after 5 minutes, until juice of chicken is clear when center of thickest part is cut (at least 165 degrees F). Let stand 5 minutes. Continue as directed in step 3.
If you like, top these with sour cream and shredded Cheddar cheese.
Save remaining taco seasoning mix for another use.
Per Serving: 351 calories;9.7 g fat;
43.8 g carbohydrates;
21.2 g protein;
34 mg cholesterol;
1090 mg sodium.