Place chicken strips in a heavy-duty, zip-top plastic bag. Combine oil, lime juice, and cumin; pour over chicken. Seal bag and shake until chicken slices are well coated. Marinate chicken slices in refrigerator at least 30 minutes, turning bag occasionally.
Combine tomatoes and next 5 ingredients in a small bowl; stir well. Set aside.
Wrap tortillas in heavy-duty aluminum foil. Bake at 350° for 10 minutes or until thoroughly heated. Set aside; keep warm.
Remove chicken from marinade, discarding marinade.
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add chicken, and cook 5 to 7 minutes or until done, stirring occasionally.
Place chicken evenly down centers of tortillas. Top each with 2 tablespoons tomato mixture and 1 tablespoon sour cream; roll up tortillas. Top with lime wedges and additional tomato mixture. Serve immediately.