Preparing a day or two ahead, blend the marinade together in a food processor; cilantro, garlic, juice of one lime, 1-2 chipotle peppers (if using), chili powder, cumin and olive oil. Place chicken in a zip lock bag with the marinade and allow it to sit for an hour or even overnight. The chicken can then be baked in a 350 degree oven for 40 minutes; covering the chicken for the first 20 minutes will keep it moist. Cook until no longer pink. Allow to cool completely and shred.
Cook quinoa as directed on package.
To assemble, mash avocado in a small bowl with a fork. Spread a small amount over each tortilla wrap, then layer with quinoa, chicken, beans, lettuce, shredded cheese and yogurt. Fold and roll up, slice in half. Be sure to not over-stuff so it's not too difficult to wrap up.