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Heat a large skillet over medium-high heat. Add onion and cook, stirring occasionally, until beginning to brown and stick to the pan, 2 to 3 minutes. Stir in cumin. Add broth and cook until onion is soft and browned, 1 to 2 minutes. Lower heat to medium and add tomatoes, vinegar, dates and chipotle. Simmer for 2 minutes.
Stir in grain medley, cilantro and green onions and cook until heated through, 3 to 4 minutes. Remove from heat.
Briefly heat tortillas in a dry skillet over medium heat, flipping with tongs to warm each side. Lay tortillas on serving plates. Top with lettuce and avocado and then grain mixture. Roll up tortillas and serve.