Instructions: Place chicken in water or stock in a covered saucepan. Cook over low heat until tender and pulls apart easily. Remove cover, and allow excess liquid to evaporate. I have also combined paste with the chicken and cooked overnight in a crockpot. Using two forks, pull meat into shreds.

In the meantime, place canned chipotles, garlic, and oregano in food processor or blender. Puree, adding water only if necessary, to make a paste.

Shred the lettuce and cabbage finely. Toss with carrot and cilantro. Set aside.

If chicken is still warm, stir in paste a tablespoon at a time until you get the desired degree of hotness. I use approximately 1 tablespoon for each breast.

If chicken was precooked, mix with paste prior to reheating in micro- wave or saucepan.

Heat tortillas. I prefer to heat them over the open flame on my gas stove, turning frequently. You may also use a microwave oven.

When ready to assemble, take heated tortilla, spread with chicken, then lettuce mixture and roll up.

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