Heat a medium frying pan over medium heat, add the tortillas and warm until golden brown, about 2 minutes. Flip to warm the other side. Serve immediately.
Arrange the ingredients, including the Crispy Quinoa, in small bowls. Place the warmed tortillas on a small plate.
Encourage freestyle taco making!
Notes
To make vegan, substitute 1 cup charred corn and 1 cup chopped tomatoes for the rotisserie chicken.
Recipe by Jennifer Tyler Lee at https://www.52newfoods.com/street-tacos-with-crispy-quinoa/