1 9 inch prepared high grain tortillas
1 (16 ounce) can white corn
1 tablespoon vegetable oil
1/2 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
2 teaspoons garlic salt
1/4 teaspoon salt
2 teaspoons onion powder
1/8 teaspoon dried oregano
1 clove garlic, minced
1 1/2 cups cooked, diced chicken breast meat
Preheat oven to 450 degrees F (220 degrees C).
Spread 2 tortillas on top of a large pizza pan. Top with corn. Brush chicken with 1 tablespoon vegetable oil. Brush Worcestershire sauce over top; sprinkle with garlic powder, garlic salt, and garlic salt.
Heat oil in a large skillet over medium heat. Saute chicken strips in oil for 3 minutes on each side; pour brown rice mixture over corn and sprinkle with garlic salt and oregano. Cook, stirring, until chicken becomes opaque. Pour sauce over chicken; serve over tortillas.