Chicken wraps

With the back of your fork or your hands, blend flour, baking powder, salt and butter, until it resembles coarse meal.
When well combined, slowly add water until soft dough forms.
Knead for 5 minutes.
Separate into 10 portions for small tortillas and 6 portions for large tortillas.
Roll each one out approximately 3mm thick.
Place on a preheated skillet and brown on each side.
Wrap skinned chicken breast in cling wrap and beat flat with a rolling pin.
Season with ground pepper and salt. Fry in hot olive oil. Allow 1 minute to rest and cut into strips.
Spread mayo on tortilla. Place lettuce, sliced onions, tomatoes, avo, feta cheese, and chicken in the centre of the tortilla.
Finish with fresh chopped chilli. Roll the wrap close and enjoy with a drink of your choice.