Heat grill to medium high heat. Brush chicken breasts with olive oil; sprinkle seasoning over both sides of chicken breast. Place chicken breasts on grill and cook for 5 minutes; turn over, continue cooking for 3 to 4 minutes or until chicken reaches 165 F. Slice chicken into thin slices; set aside.
To assemble tortilla: Down center of one corn tortilla place ¼ cup rice, 2 tablespoons black beans, about 2 ½ ounces chicken slices, 2 tablespoons cheese, about 1 tablespoon salsa, about 1 tablespoon guacamole, and about 1 tablespoon sour cream. Roll up or fold in half to serve. Repeat with remaining tortillas and ingredients.