Chipotle Chicken Tortillas

Serves 4

From Real Mexican Food by Felipe Fuentes Cruz & Ben Fordham


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

For Tortillas

  • 400g chicken breast fillets
  • 8 x 15cm flour tortillas

To serve

  • Handful shredded Romaine lettuce
  • Sour cream
  • Pico De Gallo Salsa


  1. 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.
  2. Preheat the grill to high. Grill the chicken for about 12-15 minutes, turning halfway through, or until cooked through. Cut into strips.
  3. Place a deep frying pan over a high heat. Warm each tortilla for 20-30 seconds on each side.
  4. To serve, layer the lettuce, salsa, sour cream and chicken on each tortilla before folding.