Marintate the chicken in the lemon juice, olive oil and spices and garlic. Cover and keep in the fridge until needed.
To make the tortillas, add the salt to the flour and mix well, then rub the fat into the flour.
Gradually add the cold water until the mixture is not too firm and not too soft.
Knead for a few minutes until you have a smooth dough.
Wrap in cling film and put in the fridge to firm up for half an hour.
Divide your dough into 6 pieces, and roll out each piece quite thinly, until they are about 6 or 7 inches in diameter. Make a stack of the tortillas, by putting greasproof paper between each one. (See the photo).
Get out your griddle and your frying pan, put them on high heat until they are hot.
When the griddle is really hot put on your first wrap, (no fat needed). Cook for a few minutes on each side and put on a warm plate, then do all the rest the same way and pile on the warm plate.
Meanwhile cook the chicken in small batches, and turn the pieces when they are brown on one side.
Place in the centre of the tortillas, and roll up. I like mine just with mayonnaise, but you could have, guacamole, hummus or chilli sauce if you wanted.