Marinate the chicken in the 2 tablespoons oil, paprika, oregano and chilli flakes for 10 minutes.
To make the tortillas: rub the butter into the flour then add the salt. Pour the water into the flour mixture and knead to a smooth ball. Divide the dough into 6 portions and roll very thinly on a flour surface. Cook for a few minutes on each side in a non-stick frypan until golden specks appear.
To make the salsa verde: combine the olive oil, vegetable oil, Spanish onion, mint, oregano, red chilli and lime juice in a blender and pulse the mixture.
Fry the chicken in a hot non-stick frypan until golden brown.
Serve the chicken on a tortilla with sour cream, mixed salad and a squeeze of lime juice. Pour some salsa verde over the whole dish.