In medium bowl, mix all ingredients except tortillas and lettuce. Cover; refrigerate until ready to serve. Roll each tortilla into a large cone and secure with wooden picks. Carefully stuff each cone with a crumpled piece of foil so cone will retain shape. Place cones on baking sheet. Broil, 3" from heat, turning several times until cones are crisp and lightly browned, about 3 minutes. Cool; carefully remove foil and wooden picks. When ready to serve, line each cone with a lettuce leaf and fill with salad mixture.