Ingredients: A. Chicken, lettuce, onion, diced tomato, mayonnaise sauce B. Too white powder, low-gluten flour, water C. Low-gluten flour, eggs, onion oil, salt, boiled water Ingredients: A. 8 pieces of chicken, lettuce, 4 slices of onion, diced tomato, mayonnaise sauce B. Too white powder, low-gluten flour 1 teaspoon. A little boiled water, a little marinade: a little onion, a little ginger, 2 pieces of cinnamon powder, a little wine, 1 tablespoon salt, 1 tablespoon pepper and a little sesame oil. How to make Mexican chicken rolls: (1) Wash the chicken and cut it into strips, and marinate it with all marinades for about 30 minutes until it tastes good.

(2) Mix the material B into batter and mix it with the chicken strips made by 1 to make the surface of the chicken strips evenly covered with a thin layer of batter.

(3) Take a Chinese-style pot, pour in about 1/2 pot of oil, heat it on medium fire, then put the chicken of the second method into the oil pot, then simmer it on low fire for about 2 minutes, then simmer it on medium fire for about 1 minute, and then take out and drain the oil for later use.

(4) uniformly mixing the material C into paste for later use.

(5) Heat the pan, after the salad oil is dipped with a brush, apply a thin layer of oil on the pan, and then pour the batter of method 4 into about 1/4, and evenly smooth it. When the dough is dry, take it out of the pan immediately. Repeat this action 4 times to make 4 pieces of dough.

(6) Take 1 piece of dough, put 1 piece of diced lettuce, diced onion, diced tomato and chicken strips of method 3 on the dough in turn, then squeeze a proper amount of mayonnaise sauce, roll it up and wrap it.