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aSandwichLater
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Add cooked rice, olive oil, salt, pepper, and water (or milk) to a blender and blend until you get a thick, sticky mixture
Place the mixture between parchment paper or plastic wrap and press it flat into tortilla-sized circles
Heat a pan with oil over medium heat and fry each rice tortilla for 3-4 minutes per side until golden and crispy, then set aside
Heat olive oil in the same pan over medium heat, add chopped onion and cook for 2-3 minutes until soft
Add garlic and cook for 30-40 seconds until fragrant
Add diced chicken, salt, pepper, and paprika, then cook for 5-7 minutes stirring until the chicken is golden and fully cooked
Add ketchup and sriracha, stir and cook for 1-2 minutes until everything is coated and slightly sticky
Add cheese to each tortilla, then the chicken filling and fold
Fry the filled tortillas for 1-2 minutes per side until crispy and melted inside
For the quick sauce, mix yogurt or mayo with lemon juice, garlic, salt, and chopped cilantro