Smokey Chicken Fajitas

For the chicken:
4 skinless chicken breasts
Zest and juice of 1 lime
2 tbsp olive oil
1 level tbsp smoked paprika
For the wraps:
6-8 tortilla wraps
Little Gem or iceberg lettuce, shredded
Guacamole, salsa and soured cream, to serve
1. Mix together the lime zest and juice, olive oil and paprika. Coat the chicken breasts in the mixture then place the chicken in a dish. Cover and leave to marinate overnight.
2. Cook the marinated chicken on a hot barbecue for 10-15 minutes until it’s cooked through, turning occasionally so that it cooks evenly. Test the chicken by piercing it with a skewer – if the juices still look pink, then cook it for a little longer.
3. Wrap the tortillas in a foil parcel and place them on the barbecue for a few minutes to warm, turning them occasionally.
4. Remove the chicken from the barbecue, cut into slices and unwrap the tortillas. To assemble the fajitas, place a line of lettuce in the middle of each tortilla and top with some chicken. Spoon on some guacamole and salsa. Fold up the bottom of the tortilla and then fold the sides inwards to encase the filling. Top with a little soured cream and serve immediately.