Step 1

Stir together shredded chicken, beans, pico de gallo, and salt in a large nonstick skillet; and heat over medium-high, stirring often, until hot, 8 to 10 minutes. Reduce heat to medium, sprinkle shredded cheese in a single layer over surface. Cover and cook until cheese is melted, about 5 minutes.

Step 2

Serve tortillas with chicken mixture, and top with arugula, radishes, onions, and, if desired, sour cream, Cotija cheese, and guacamole.