3 cups shredded rotisserie chicken (from 1 chicken)
2 (15-oz.) cans pinto beans, drained and rinsed
2 cups refrigerated pico de gallo, drained
1 teaspoon kosher salt
1 (8-oz.) block Monterey Jack cheese, shredded (about 2 cups)
8 soft-taco-size tortillas, warmed
2 cups baby arugula (2 oz.)
1 cup thinly sliced radishes (2 oz.)
1 cup shaved red onions (from 1 medium onion)
Sour cream, Cotija cheese, guacamole (optional)
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.
Serve tortillas with chicken mixture, and top with arugula, radishes, onions, and, if desired, sour cream, Cotija cheese, and guacamole.