Chicken Pecan Wraps

1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
1/4 cup chopped onion
1/4 tsp ground cumin
1 tbsp butter or marg.
1/4 cup chopped pecans
3 tbsp sour cream
4 (10-inch) flour tortillas, warmed
1 cup shredded cheddar cheese
1 cup salsa
Shredded lettuce

In a large skillet, saute chicken, onion and cumin in butter until chicken jucies run clear. Reduce heat to low. Add pecans and sour cream; cook and stir until heated through. Spoon about 1/2 cupful down the center of each tortilla; top with cheese, salsa and lettuce if desired. Fold.