Preheat the oven to 200ºC, 400ºF, Gas Mark 6.
For the spice mix, toast the seeds in a dry frying pan for 30 seconds. Crush to a powder in a pestle and mortar. Add the rest of the spices and some salt.
For the sandwich, rub the spices into the chicken with the oil then roast in the oven for about 20 minutes until cooked through, with no pink showing. Leave to rest for 10 minutes.
Meanwhile warm the tortillas in the oven or in a pan. Spread over the tomatoes and lettuce. Thickly slice the chicken and place on top of the salad. Wrap the tortillas into a roll and cut in half before serving.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.