Thinly slice the chicken breasts and cut into approx 2 lengths and place in a large bowl. Season the chicken with salt and pepper, then add the cumin, fennel, garlic, bay leaves, thyme, and smoked paprika. Thoroughly mix the contents, cover and leave to marinate in the fridge for at least 60 minutes.
Heat a heavy based wok on a medium to high heat and fry off the chicken (and the other contents of the bowl, scraping as much marinate as possible) until golden brown. Remove the contents from the wok and set to one side.
Using the same wok, reduce the heat, add the onions, cover and let them soften. When the onions are soft, add the chicken back to the wok, and then add the cocoa powder and honey making sure it is thoroughly combined.
Add enough flour to soak any of the fat in the pan and stir to make a basic roux. Remove the pan from the heat and stir in a small amount of wine to make sure there are no lumps. Return to the heat and gradually stir in the wine until you have a thick sticky sauce. Cover the pan and allow to gently simmer for 10 minutes.
Heat each tortilla in the microwave for 8 seconds and fill with the chicken and roll up. Serve with baby leaf salad and sour cream.
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