Chicken Hills and Tortilla Valleys

1. Place cooked chicken and canned tomatoes in a skillet and turn heat on to medium.  Stir to mix.
   
2. Dice onion and garlic and add to skillet.  Sprinkle cumin and red pepper flakes over and stir.  Continue cooking over medium heat.
   
3. Mince cabbage, spinach and watercress leaves into shreds and mix together in a bowl.  Grate cheese.
   
4. Mound chicken mixture onto flour tortilla and top with shreds and grated cheese.