In large skillet, heat half of the oil over medium heat; fry pork, breaking up with fork, until no longer pink, about 8 minutes. Drain off fat; remove pork and set aside.
In same skillet, heat remaining oil; fry onion, garlic, cumin, ground coriander, salt and pepper, stirring occasionally, until onion is softened, about 5 minutes. Return pork to pan. Add salsa and chipotle peppers; simmer, stirring, until thickened and saucy, about 3 minutes. Stir in fresh coriander.
Spoon one-quarter of the pork mixture onto centre of each tortilla; sprinkle evenly with cheese, green pepper and tomato. Fold bottom edge over filling, then sides; roll up.
Bake on rimmed baking sheet in 400°F (200°C) oven, turning once, until golden, about 7 minutes.