In a large skillet over medium heat, add the avocado oil and the chicken tenderloins. Sprinkle with sea salt and pepper. Cook the chicken over medium heat for 10-12 minutes (or until cooked through).

Remove the chicken from the skillet and place on a cutting board. Using the same skillet, place the strips of bacon in it and cook on medium-low heat. Cook for 3-5 minutes on each side or until bacon has reached the crispiness you desire. Remove the bacon from the skillet and place on a paper towel to soak up excess grease.

While the chicken and bacon are cooking, prep the leaf lettuce by washing, drying and cuttin down to size. Cut the avocado in half and then cut it into thin slices.

Make the homemade chipotle sauce.

In a small mixing bowl, stir together the coconut cream, paprika, cayenne pepper, onion powder, garlic powder, sea salt, and pepper. Use right away, or place in a covered container in the fridge.

Place one gluten-free tortilla on a plate. Take a spoonful of Chipotle Sauce and spread it evenly on the entire tortilla. Next, on one half of the tortilla, place a piece of leaf lettuce, then three slices of avocado, three chicken tenders (cut down if too large), and lastly three strips of bacon. Fold the tortilla in half and serve!