Adobo Grilled Chicken Salad in a Tortilla Bowl

Ingredients

• 4 (10-inch) whole-wheat or multi-grain tortillas
• 2 tablespoons olive oil, plus more for drizzling
• 1/2 medium yellow onion, chopped
• 4 garlic cloves, minced
• Coarse salt and freshly ground black pepper
• 3 medium tomatoes, chopped
• 2 chipotle chiles in adobo, chopped (remove the seeds to make it less spicy), plus 2 tablespoons the adobo sauce
• 1/2 cup water
• 1 (15-ounce) can pinto beans, drained and rinsed
• 5 cups baby spinach leaves or mixed mesclun greens
• 4 ounces feta cheese, crumbled (1/2 cup)
• 4 Adobo Grilled Chicken Breasts, sliced, recipe follows
• 1/4 cup chopped fresh cilantro leaves
• Lime wedges, for serving
• 1 tablespoon lemon pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder or flakes
• 1 tablespoon dried oregano
• 1 tablespoon dried parsley flakes
• 1 tablespoon achiote powder
• 1/2 tablespoon ground cumin
• 1 tablespoon salt
• 6 boneless skinless chicken breasts
• Nonstick cooking spray or oil

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