Ingredients
½ portion of pollo asado (4 chicken breasts or 8 thighs)
Juice of 1 lime juice
½ tsp sugar
8 tbsps sour cream
½ tsp salt
Pinch of ground white pepper
6 tortilla wraps or tortilla wrap boats
½ iceberg lettuce, shredded

Method
Cook the chicken.  It is best cooked outside over coals to get that authentic smoky flavour.

Heat your coals until white hot and set your braai or bbq up for indirect heat.  Put the chicken pieces on, skin side down initially.  Cook for roughly 30-40 minutes turning from time to time to stop it burning until the juices run clear. 

If you want to cook inside then I would cook under the grill on a medium heat for 20-30 minutes turning to keep it from burning as this dish needs that char.

While the chicken is cooking take your marinade and put it into a saucepan and over a high heat cook until steaming hot, we want to use this to baste our chicken as it cooks but it has to be hot to avoid contamination so heat it quickly and then you can baste baste baste to get the most unbelievable flavour.

Meanwhile make the lime sour cream.  Put the lime juice and sugar into a bowl and stir.

Get your tortillas out and divide lettuce amongst them.

Your sugar should now have dissolved.  Add the sour cream, salt and pepper and stir.

When your chicken is cooked slice into pieces and top with the sour cream.