Broil a red pepper in the oven directly on the rack, rotating frequently until skin is nicely charred. Place warm pepper in a paper bag an allow to steam for 10-15 minutes. Remove pepper skin by rubbing with fingers. Cut off stem and slice pepper into strips, tossing seeds and core.
Cube chicken and place on tortilla along with pepper, goat cheese and spinach. Fold in foil and store in refrigerator.