Start by cutting the chicken breast into strips, transfer them to a bowl, season with crushed garlic, salt, chimichurri, oregano, sweet paprika, add the table cream and a pinch of black pepper, mix very well until spices incorporate into the chicken.
Cover the bowl with plastic wrap and keep in the fridge for about 1 hour.
Chop the lettuce leaves into smaller strips and set aside.
Cut the tomatoes in half and also set aside.
Chop the red onion into dices and grate the cucumber, squeeze all the water from it. Set aside.
To make the sauce, add into a bowl the table cream, the olive oil, the honey, the lemon juice, the crushed garlic cloves, the salt, parsley to taste and the cucumber that we’ve grated. Mix it all together very well until combined. Set aside.
Into a skillet, add a drizzle of olive oil and evenly spread it, add the chicken strips we’ve chopped and fry them well. After frying, remove and transfer them to a plate.
Then get a tortilla wrap and cover it with some of this cucumber sauce, spread the sauce in the center of the tortilla, add some lettuce strips and 4 cherry tomato halves. Add two chicken strips, some chopped red onion and finally, cover it with some more sauce.
Fold the tortilla over the filling and wrap a paper napkin around it.
Repeat this process until you’ve used up all ingredients and serve.