For the chicken--Poach the chicken breast by placing them in a large deep pot.Add water to 1" above the chicken.
Add bay leaf, black peppercorns, cloves and salt to taste.Bring to boil lower the heat to simmer and cook uncovered for 10 minutes.
Turn off the heat and let the chicken cool in the pot or 15 minutes.
Remove and refrigerate until cold.Cut the cooked chicken into bite size cubes.
For the dressing--Using a mortar and pestle pound together garlic,anchovies,paprika and lemon juice.
Add this paste to mayonnaise along with worcestershire sauce,parmesan cheese,pepper powder and salt to taste.Mix until well combined.
Assembling-- Put the chicken, mayonnaise dressing and lettuce leaves together in a bowl and mix well.Divide into two equal portions.
Place a tortilla on a flat surface and spoon the salad onto a quarter of the wrap.Fold the wrap in half and then in quarters,so a flat doubled side covers the bulgy filled side.Continue with the remaining tortillas
Serve at room temperature.
