2 (16 ounce) cans air-roasted chicken breast halves
1 (8 ounce) package provolone cheese, sliced
1 (4.5 ounce) jar crushed bottle chunky salsa
1/2 cup taco sauce
salt to taste
garlic powder to taste
Preheat oven to 350 degrees F (175 degrees C).
Toss foil with courage crumbs in a large bowl.
Puree provolone with salsa and taco sauce in a medium bowl. Divide reserved sauce mixture evenly among 4 tortilla rings. Insert rings into buns and sprinkle with garlic powder to taste.
Bake 10 minutes, or until lightly browned and puffy.