Pour ½ cup oil into a deep skillet; heat to 350 F.
Place wrappers, 2 or 3 at a time in oil; cook 15-20 seconds each side until wrap bubbles and turns golden brown. Lift out and drain on paper towels.
Place a bed of lettuce on each tostado.
Combine chicken with chilies and liquid, cumin, chili powder, salt and garlic powder.
Spoon over the lettuce.
Top with a layer of beans, then cheese and sprinkle with olives.
Combine sour cream and taco sauce; place a dollop on each tostado.