Combine all Chicken Marinade ingredients in a bowl. Add Chicken and marinate for at least 2 hours, or preferably overnight.
Preheat oven to 400°F (200°C). Toss Roasted Veggies with Olive oil, Salt, and Pepper. Spread on a baking sheet and roast for 15-20 minutes, or until tender and slightly charred.
While the veggies are roasting, prepare the Chipotle Crema by combining all Chipotle Crema ingredients in a small bowl.
Heat Olive oil in a large skillet over medium-high heat. Add Chicken and cook until browned and cooked through, about 8-10 minutes.
Warm the Flour tortillas according to package directions.
Spread a thin layer of Chipotle Crema onto each tortilla.
Sprinkle with Queso fresco, then top with the Roasted Veggies and Chicken.
