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Cut your chicken fillet into small cubes and marinate with garlic, red chili paste, red chili powder, coriander, salt, pepper, ground cumin, dry oregano, tomato sauce, chili sauce and lemon juice.
Dice up your onion and braise with olive oil till golden.
Add your chicken with 1 ½ cups water and cook till done.
While your chicken is cooking add all your sauce ingredients into another pot, ½ cup water and bring to boil, lower the heat and simmer your sauce for around 30 minutes.
Once your chicken and sauce has cooked, leave to cool down.
Heat up a frying pan and heat up your tortillas, do not use oil.
In a pyrex dish (baking pan) use some non stick spray before adding a thin layer of the sauce at the bottom.
Take a tortilla, add your chicken in the middle, roll it up as a wrap and continue till the dish is filled.
Pour over the rest of the sauce, top with the grated mozzarella and gouda.
Bake in the oven for 45 minutes at 200 Degrees Celsius.
Just before serving add your dry parsley, coriander and chili slices.