1. Heat tortillas according to package directions. Keep warm.
2. Add water to depth of 3 inches in a large shallow saucepan. Bring to a boil; reduce heat, and maintain at a light simmer. Add vinegar. Break eggs, and slip into water, 1 at a time, as close as possible to surface. Simmer 3 to 5 minutes or to desired degree of doneness. Remove with a slotted spoon. Trim edges, if desired.
3. Meanwhile, prepare hollandaise according to package directions, stirring in cilantro and chipotle peppers.
4. Divide turkey slices among tortillas (about 6 slices each). Top each with 1 poached egg and chipotle hollandaise sauce. Serve immediately. Garnish, if desired.