Prepare the chicken: Slice the chicken breasts into thin strips on a sharp cutting board using a knife. Set aside.
Make the marinade: In a small bowl, combine minced garlic, soy sauce, smoked paprika, chili paste, and water. Mix well until smooth.
2 tablespoons soy sauce, 2 cloves garlic, 1 teaspoon smoked paprika, 1 teaspoon Chili paste or hot sauce, 1 cup water
Marinate the chicken: Place chicken strips in the marinade, ensuring they are evenly coated. Let sit for 10 minutes.
1 lb boneless chicken breasts
Prepare the batter: In a shallow dish, whisk together flour, cornstarch, and remaining water to create a smooth batter.
1 cup all-purpose flour, 1 cup cornstarch, 1 cup water
Cook the chicken: Heat a large skillet over medium-high heat and add the marinated chicken with some oil. Cook until golden brown and crispy, about 5-7 minutes, turning as needed.
1 lb boneless chicken breasts
Assemble the wraps: Warm the tortillas, then evenly distribute shredded lettuce on each. Place the cooked chicken on top, fold, and serve immediately.
4 large small flour tortillas, 1 cup shredded lettuce, 1 lb boneless chicken breasts
