Brush chicken with half the oil; cook 5 minutes each side or until cooked through. Leave 5 minutes; slice thinly.
Bring enchilada sauce to a boil in a medium saucepan; add chicken and toss to coat. Remove from heat and cover to keep warm.
Brush tortillas with remaining oil; cook on barbecue plate or under the grill about 2 minutes each side or until browned lightly and crisp. Break into large pieces.
To make pico de gallo: combine tomatoes, onion, chilli and coriander in a small bowl; add combined oil, lime juice and garlic and toss to combine.
Chop or tear lettuce leaves into small pieces. Arrange lettuce on a large serving platter. Top with beans, avocado, pickled jalapeños and pico de gallo. Arrange chicken on top and sprinkle with tortilla pieces. Garnish with parsley.