1. Clean the chicken breasts, remove unwanted parts and cut them into several pieces. Peel the garlic and mince it very finely (or press it through a garlic press). Add it together with the water, olive oil, tomato paste, chili powder, cumin, oregano, paprika powder, salt, pepper, and cayenne pepper to a container (with a lid). Mix until well combined, then add the chicken and toss it in the sauce – make sure the chicken is covered completely. Close the container and let the chicken marinade in the fridge for at least 2 hours (or overnight).

2. When ready to finish and serve your wraps, cook some rice first, then continue with the guacamole. For that, mash the avocado flesh in a small bowl, add the chopped onion, garlic, tomato, and cilantro and mix to combine. Next, add the lime juice and season with salt and pepper. Cover and set aside until needed.

3. Heat up a frying pan with some olive oil added. Cook the chicken pieces for several minutes until done and nicely browned from all sides. The cooking time varies depending on the thickness of your chicken pieces – check by cutting into the chicken (if needed). The chicken should be white and juicy and not pink! Take out of the frying pan and cut the chicken into bite-size pieces.

4. Warm the flour tortillas (either in the microwave for a few seconds or in the still hot frying pan). To assemble the wraps, add some cooked rice on top of the warm flour tortilla, then add chipotle chicken pieces, sweet corn, diced tomatoes, shredded salad leaves, refried beans (optional), some guacamole, grated cheese (optional), and sour cream (also optional). Roll up the wraps tightly. In addition, you can griddle the wraps in a hot griddle pan or just serve them as they are with some chips.