Cheapskate (Tacaño)

Cut all the ingredients for the pico de gallo in brunoise and reserve them in a bowl, add oil, salt and lime. Reserve.
Blend 150g of spinach with 30ml of water. In a bowl, put 150 g of wheat flour and combine with the blended spinach. Once they are unified, make balls and reserve.
Crumble the cooked chicken carcasses and reserve.
We put baking paper on a cutting board, on the baking paper put a ball of dough passed with a little flour, cover with the paper, stretch with a rolling pin, once the desired size is achieved and mark on the pan. Mix the chicken with the pico de gallo and fill the tortilla.