Paleo Chicken Adobo Wraps

Directions

1. 1
   In a small blender, food processor, or small mixing bowl, add all ingredients and mix well. The batter should be quite thin, like a crepe.
2. 2
   Add 1 teaspoon oil to a nonstick skillet over medium high heat. Flick a few drops of water on it to see if it sizzles, and then its ready.
3. 3
   Use about 1/3 cup less 1 tablespoon of batter for each tortilla.
4. 4
   Pour it into the hot pan and tilt the pan, rotating it so the batter spreads in a round circle. It should be very thin and 7 1/2 to 8 inches wide. Watch it cookthe edges will begin to dry out first, and then the centerabout 1 minute. Gently release the edges with the corner of a spatula when they begin to pull away naturally. Then flip it over by lifting it with your fingers or a spatula. Cook briefly on the second side for about 1 minute. Dont overcook or the tortilla will be brittle.
5. 5
   Place the finished tortillas on a plate covered with a cloth. Clean the pan with a towel and add a bit more oil. Repeat for two more tortillas.
6. 6
   In a small blender add onion, garlic, vinegar, salt, pepper, oil, sweetener, herbs, cumin, cinnamon, allspice, cloves, chile molido, and chipotle powder. Blend well until completely liquefied.
7. 7
   Pour the sauce into a large skillet over medium heat.
8. 8
   Add the chicken meat and heat to boiling.
9. 9
   Place tortillas on a plate and add chopped greens, topping with chicken in adobo sauce.
10. 10
    Serve!