Using a mortar and pestle, fill with garlic, peppercorn, coriander and cumin seed and half the kosher salt. mix and crush well until a pastel starts to form.
add in other half of salt as well as lemon peel and mix. drizzle in olive oil and mix one last time
in a bowl add in the chicken breasts and mix with marinade. let rest for at least 30 min in fridge or no more than 6 hrs.
in a bowl add in avocado and yogurt, make sure to season with salt and pepper. use an immersion blender to mix and create a smooth consistency.
add in cilantro, parsley and green onions at end making sure to not over blend.
once sauce is created, place in a airtight container and label.
pan med hi heat, drizzle in a tsp of olive oil and cook the chicken breast about 6 min on each side. making sure to not over crowd to develop fond
add in butter, rosemary and thyme and baste. cut heat to medium low and add in water or chicken stock. let simmer for about 10 min
remove from heat and separate the stock with the chicken. reserve stock for other purposes. rest chicken in fridge until cooled down.
once chicken is cooled, shred into pieces with your hands and or create a medium dice.
add cream, tomatoes, corns, onions. celery, jalapeno and herbs to your liking.
warm your tortilla on a skillet just until pliable not charred to roll wrap.
add the lettuce first and then meat to the center of the wrap. then using the bottom of the wrap fold up and tuck, fold in the sides and roll while tucking
