COMBINE barbecue sauce, chipotle peppers, brown sugar and 4 tsp. of the chopped tomatoes (or 1 tsp. of the chopped tomatoes for trial recipe) in large saucepan. Bring to boil on medium heat, stirring frequently; simmer on medium-low 2 min.
STIR in meat; cook until heated through, stirring frequently. Keep warm. Mix dressing and cilantro; refrigerate until ready to use.
FOR each serving: Top 1 tortilla with 1/3 cup meat mixture, 2 Tbsp. of the remaining tomatoes and 2 Tbsp. cheese. Place under salamander 30 sec. or until cheese is melted. Top with 1/4 cup lettuce, 2 Tbsp. avocados and 1 Tbsp. dressing mixture.