Heat the oven to 180C. Rub the chicken thighs with half of the chipotle paste and some seasoning. Mix the remaining chipotle paste with the passata, barbecue sauce, water and onion
2
Spoon the sauce into a roasting tin large enough so the chicken will fit in a single layer and add the chicken thighs. Cover with foil and bake for 2 hours
3
Uncover, increase the temperature to 200C and bake for another 30 minutes
4
When the chicken is really tender, use two forks to shred the meat into the sauce (discard the bones)
5
Cut the lettuce into small strips
6
Make a wrap by filling a tortilla with chicken, lettuce and grated cheese
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