In zip-top bag, combine chicken and ¾ cup Mojo. Push out air and seal. Cut beef into thirds crosswise, with the grain. (If using hanger steak, cut into thirds, lengthwise, along the grain of the meat.) Combine beef and remaining ¾ cup Mojo in separate zip-top bag, push out air and seal. Marinate both chicken and steak, refrigerated, for 2-24 hours. Let stand at room temperature for 30 minutes before grilling; drain and discard marinades.
Preheat grill or grill pan over medium-high heat. Cook chicken, turning once, until juices run clear and internal temperature reads 165°F on instant-read thermometer, about 12 minutes. Cook beef, turning once, until internal temperature reads 125°F on instant-read thermometer for medium-rare, about 10 minutes. Place meats on plate and tent with foil to keep warm.
Heat olive oil in large nonstick skillet over medium-high heat. Add onion and carrots; cook, stirring occasionally, until starting to brown, about 6 minutes. Add sugar snaps and asparagus. Cook, stirring occasionally, until vegetables are tender-crisp, about 6 minutes more. Toss with Adobo and place on serving platter. Slice chicken and beef; add to platter.
To serve, spoon meat and vegetables into center of warm tortillas. Add guacamole, Pico de Gallo Salsa, cilantro and a squeeze of lime; wrap and enjoy.
• Flap steak, or flap meat, is a beef cut that comes from the sirloin-butt cut of beef, and is generally a thin steak. It is also known as faux hangar steak or bavette. Flap steak is lean, tender and flavorful. But best of all, it is more economically priced than hangar steak.
• Mix it up and substitute your favorite seasonal vegetable combos.