In a large slow cooker, add chicken breasts and salsa. Cook for 6 hours on HIGH or 8 to 10 hours on LOW until chicken shreds easily. Allow chicken to remain soaking in all the yummy juice. When serving, use a straining ladle to drain excess juice prior to scooping on tortilla.

On a flat griddle pan, cook raw tortillas over medium heat for 1 to 2 minutes on each side until golden brown on each side.

Stuff your cooked tortilla with chicken, avocado, tomatoes, black beans, spinach, and cheese. Serve and enjoy the juice running down your chin and all over fingers!