Heat 1 tsp oil in skillet over med; add half the chicken to pan, break into small pieces + sauté 6-8 min until fully cooked + no pinkness remains

Spread ¼ of the chicken evenly over one half of one tortilla, leaving a ½-inch border around the edges; top with 2 tbsp cheese + repeat with 3 more tortillas

Fold each tortilla in half, forming a half moon shape

Heat a lightly oiled skillet over med-high, add tortillas to skillet (in batches if needed) + cook 1-2 min per side until browned + cheese melts; carefully cut into wedges + serve with 1-2 tbsp avocado on each for dipping—that looks really good!