Rotisserie Chicken Tostadas

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8 6-inch flour or corn tortillas

2 avocados, pitted, cut into 1/2-inch chunks

1 tablespoon lime juice

1/2 teaspoon salt

1 cup fat-free refried beans

2 cups shredded cooked boneless, skinless rotisserie chicken

1 1/2 cups shredded pepper Jack (about 4 oz.)

2 cups shredded romaine lettuce

1 cup tomato salsa

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