Preheat oven to 435 degrees Fahrenheit. Line two baking sheets with parchment paper.

Cut wraps or pitas into triangles and arrange on the baking sheets in a single layer. Spray with oil and sprinkle with seasoning.

Toast in the oven for six to 10 minutes, until the edges brown. Watch closely as they can burn quickly. Set aside.

Place the cutlets in a mesh cooking bag and add to a pot. Add the broth and bring to a boil, then reduce the flame to medium-low. Cook until tender, about 30–45 minutes, depending on the thickness of the cutlets.

Remove the bag from the pot and use two forks to shred the chicken. Set aside.

In a bowl, mash the avocados. Add the onions, lemon juice, salt, pepper, and chili flakes. Set aside.

In a bowl, mix the tomatoes, onions, and jalapeños. Add lemon juice, olive oil, salt, pepper, and parsley and mix again.

Lay the nachos on a serving platter in a single layer. Add the pulled chicken and dollops of guacamole and pico de gallo. Drizzle with the toppings of your choice.