Pack four small corn tortillas, about 2/3 of a cup of the hot-sauce-laced chicken, 1/4 cup guacamole, 1/4 cup pico de gallo, and a hefty pinch of crumbly cotija cheese (or cheddar). At lunch time, reheat the tortillas and chicken in the microwave, and assemble the aforementioned components into two tacos.
Brown-Bag Transformation: Spicy Tacos
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