Ingredients: a. Chicken, 8 pieces of 2 lettuce, 4 pieces of diced onion, appropriate amount of diced tomato, appropriate amount of mayonnaise, b. White powder 1 small spoon of low-gluten flour 1 small spoon of water, c. Low-gluten flour, 4 small spoonfuls of eggs 1 chopped green onion oil, a little salt and a little boiled water.

Marinated materials: a little onion 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. Marinate with all the 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 pots of oil, heat it on medium fire, then put the chicken in the oil pot, fry it on low fire for about 2 minutes, then fry 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.