Heat 1/4 tbsp of olive oil in a pan over medium high heat. Add the tortillas and cook for 20 to 30 seconds, until the tortilla is browned and crispy but not burned. Do this for each of the four tortillas.
Heat the refried beans according to package instructions. Add about 2-3 tbsp per tortilla.
Top with 1/4 cup chicken on each tortilla.
Add 1/4 cup pico de gallo on each tortilla.
Cube the avocado and add 1/4 to each tortilla.
Top with romaine lettuce. Feel free to add sour cream and hot sauce too!