For Chipotle marinade
- 1 tbsp chipotle chilli paste
- 1 tsp ground cinnamon
- 1 tsp ground cumin
- 1 tbsp dried oregano
- 1 tbsp paprika
- ½ tsp sea salt
- 125ml vegetable oil
- 125ml water
- 400g chicken breast fillets
- 8 x 15cm flour tortillas
- Handful shredded Romaine lettuce
- Sour cream
- Pico De Gallo Salsa
- Place all the marinade ingredients into a food processor and whizz until smooth. Put the chicken breasts into a bowl, add the marinade and mix well. Cover and refrigerate for 2-4 hours.
- Preheat the grill to high. Grill the chicken for about 12-15 minutes, turning halfway through, or until cooked through. Cut into strips.
- Place a deep frying pan over a high heat. Warm each tortilla for 20-30 seconds on each side.
- To serve, layer the lettuce, salsa, sour cream and chicken on each tortilla before folding.
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