Preheat oven to broil
Take the diced potatoes and place in small saucepan, cover with water and a dash of salt. Bring to boil. Keep an eye out until they are tender. I use a fork to do this. Drain and set aside.
While the potatoes are cooking do the rest of prep.
Take the can of chipoltes and chop 3 peppers. When the potatoes are done add sauce and the peppers to the potatoes and mix well. Take the 1/2 onion and mix with potatoes. You can adjust your heat level to what your preference is.
Use parchment and place on a baking sheet. Lay the tortillas out. Place the potato mixture on the tortillas. Add the green onions. Add the cheese. I mixed all these together with my hands because I like my nachos to be well covered.
Put nachos in oven and cook 5-10 minutes until cheese melted.
Top nachos with the tomato, green onions, cilantro. Dollop with sour cream and salsa.
One of the great things about nachos is you can make it to your preference. I didn't have an avocado but this would have been wonderful with some that or guacamole.
Combine mayonnaise, tarragon, and lemon juice in a small bowl. Spread 2 tablespoons mayonnaise mixture over each flatbread. Divide romaine, tomato, bacon and chicken among the flatbreads. Roll up and enjoy.
You can use a rotisserie chicken here. I prefer to just bake and season a couple of chicken breasts, of course do what's easiest for you.