For the chutney: peel and finely dice the shallots.
Heat a saucepan and add 10g butter and 3 tablespoons of sugar. Add the shallots, the garlic and the raisins. Cook over a low heat for 5 to 6 minutes to make your chutney. Set aside.
For the chicken: heat a frying pan and add a drizzle of olive oil as well as the water. Add the chicken fillets to the pan, cover and cook over a medium heat for 10 minutes. Allow to cool then cut into thin slices.
To serve: wash the lettuce. Set aside some large leaves for presentation and thinly slice the rest.
Open out the soft tortillas. Spread the shallot chutney over the tortillas, add chopped lettuce and then some chicken slices. Season with pepper and then roll up the tortillas to make a round wrap. Secure with cocktail sticks then cut in half on the diagonal. Serve with the large lettuce leaves.
«Add a drizzle of balsamic vinegar to your chutney to give it a hint of sharpness.»
A Mexican style tortilla wrap with pan-fried chicken, lettuce and home made, super quick shallot chutney.