Heat oven to 375°F. In medium bowl, combine oats, 1/2 cup of the flour, the brown sugar and cinnamon; stir to mix completely. Add butter; stir until evenly moistened. Stir in almonds. In small bowl, stir together dulce de leche and 2 tablespoons flour until blended. Place tortillas on ungreased baking sheets. Spread each tortilla with dulce de leche mixture to within 1/2 inch of edge; sprinkle evenly with 1/2 cup chocolate chips, then oat topping. Sprinkle remaining 1/4 cup chocolate chips over top. Bake 12 to 14 minutes, or until oat mixture is golden brown and tortilla is crisp on bottom. Cool at least 5 minutes. Cut each tortilla into 6 wedges. Serve warm or cool.
