In a medium bowl, mix all ingredients except tortillas and lettuce. Cover; refrigerate until ready to serve. Roll each tortilla into a large cone and secure with a toothpick. Carefully stuff each cone with a crumpled piece of foil so cone will retain its shape. Place cones on a baking sheet; broil 3" from heat turning several times until cones are crisp and lightly browned, about 3 minutes. Cool; carefully remove foil and wooden picks. When ready to serve, line each cone with a lettuce leaf and fill with salad mixture.
Source: Geo. E. Hormel & Co. 1992 Cyberealm Cookbook, Vol 1, 4/93, Cyberealm BBS, compiled by Linda Fields. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber1.zip
Yields: 5 Servings