Make the chicken

• In a large bowl add the pieces of chicken as well as the marinade ingredients and mix well. Cover with plastic film and store in the fridge for 2-4 hours to allow the chicken to absorb those flavors.
  2 boneless skinless chicken breasts, 1 tablespoon chilli powder, 1/2 teaspoon paprika, 1/2 tablespoon ground cumin, 1 teaspoon ground coriander, 3 garlic cloves, 1 tablespoon Worcestershire sauce, 2 tablespoon apple cider vinegar, salt and pepper
• Once the chicken is done marinating, heat a grill pan over medium-high heat and grill undisturbed for 3-4 minutes then flip and cook for an additional 3 minutes. We want the chicken's internal temperature to be above 165F
  1 tablespoon oil

For the chipotle sauce check the notes

Assemble the wrap

• Lay out the flour tortillas a skillet over low heat.
  4 medium flour tortillas
• Spread about 1 tablespoon of chipotle sauce on the tortilla then add 1/4 of the amount of cheese and 1/4 of the amount of chicken, some cilantro if you'd like. Cook until the cheese has melted.
  2 cup shredded cheddar cheese, 1/4 cup chopped fresh cilantro, Cooking spray or additional olive oil for cooking
• Carefully transfer that tortilla onto a cutting board and roll it into a wrap. Repeat with the rest of the tortillas. Enjoy as is or with an extra side of chipotle sauce.