Preheat the oven to 425 F. Grease 2 baking sheets (or 1 extra large baking sheet).

Add the olive oil to a large skillet over medium high heat. Sauté for 5 minutes, stirring occasionally, until soft and fragrant.

Add the minced garlic and ground chicken. Using a wooden spoon, break apart the chicken into small pieces. Cook for about 5-8 minutes, stirring occasionally, until the chicken is almost cooked through.

Add the taco seasoning and salt and mix to combine. Add the salsa and mix again, until fully mixed with the chicken. Cook for another few minutes, then remove from the heat and set aside.

Place the tortillas on the prepared baking sheet.

Add a heaping spoonful of the chicken mixture to the bottom half of each tortilla. Top each one with about 1 tablespoon of the shredded cheese.

Fold each tortilla over and drizzle with a little olive oil. Note: I find it helpful to place another baking sheet on top of the tacos so that the tortillas stay folded over. You can keep the top baking sheet on in the oven, and remove it for the last few minutes of cooking.

Bake in the preheated oven for 10 minutes. Broil for an additional 2 minutes, until the tacos are slightly browned on top.

Pair with mashed avocado or sauce of choice to dip and serve.