Smoked chicken roulade with flour tortillas

Place the kiprollade in a suitable bowl. In a bowl of oil, lime juice, garlic, Mexican herbs and cinnamon powder beat together. Roll around the drawer with marinade and place in a bowl. Cover the dish and marinate the roulade in a refrigerator for about 1 hour. Smoke chips (50 g) for 1 hour in plenty of cold water.

Prepare barbecue for indirect grilling (see tip). Let smoking chips drain and distribute over glowing charcoal. Place the chicken drawer over the drip tray on the grill, put the lid on the barbecue and grind in approx. 40 min. Until cooked and golden brown. Place the roulade on a shelf, cover it with aluminum foil or a half-round lid and let it rest for 5 minutes. Meanwhile, heat tortillas on barbecue until smooth. Cut the kiprollade into thin slices. Put on a rollade and slices of avocado on tortillas. Season to taste sour cream and tomato salsa and sprinkle coriander over it. Roll up tortillas and eat them out of hand.