Place the chicken on a sheet tray and evenly coat it with salt on both sides.

In a mortar & pestle, add the spices and grind them together.

Heavily season the chicken with the spices on both sides.

Set a griddle over high heat. Add a drizzle of oil.

Once it’s hot, add the chicken and let it sear until well browned on each side.

• Check the temp to make sure they reach 165°F/74°C.

While the chicken sears, start making the beans.

Set a pan over medium-high heat and add a drizzle of oil.

Add the jalapeños and garlic to the pan and let them toast for several minutes.

Add the beans to the skillet and bring them to a simmer. As the liquid evaporates, half-mash the beans with a masher or spoon.

Take the beans off the heat and add the juice from half of a lime.

Prep any other filling components you are using: chop lettuce, shred cheese, and pull out the salsa and crema.

Once the chicken is fully cooked, take it off the griddle and chop it up.

Toss the tortilla in the microwave for a few seconds until warm.

Place the tortilla on the work surface and add a layer of beans followed by the chicken. Next, add cheese, salsa, lettuce, onion, and crema.

Roll it up & wrap it in foil to let it all steam together if desired. Enjoy!