Combine rice and chicken broth in a medium saucepan. Bring to a boil. Cover, reduce heat, and simmer 20 minutes or until all liquid is absorbed. Stir in tomato sauce, peppers, chicken, salsa, cumin, oregano, and cheese.
Fill each tortilla with 1/4 of the chicken mixture. Fold in ends and roll up to create a pocket. Place pockets in greased 13X9 inch baking dish. Brush with avocado oil. Bake at 425 for 20 minutes.
Top with your favorite toppings, such as:
pickled or fresh jalepenos