Instructions

• Place all the avocado salsa ingredients into a food processor, season with salt and pepper and blitz until combined. Set aside until needed.
• Heat a tortilla wrap in a skillet over a medium heat. Cover half of the flour tortilla with a serving of the Slow-Cooker Chicken Tinga and 2 tablespoons of shredded cheese.
• Fold the wrap over onto itself, and cook each side over a medium-high heat for 3-4 minutes, until crispy and starting to brown. Remove from the skillet and repeat this process with the remaining tortillas. Once cooked, cut each wrap in half and serve immediately with the avocado salsa.