Salt the chicken. Heat the oil in a cooking pot. Fry the chicken over a medium heat for approx. 3 mins. on each side. Pour in the wine and stock, bring to the boil. Reduce the heat, cover and braise for approx. 1 hr. Remove the chicken, pull away the meat using two forks. Reduce the liquid to half the amount, combine with the vinegar and ketchup, mix with the chicken.
Place the water and rice in a pan, cover and bring to the boil, season with salt. Cook the rice for approx. 3 mins. Remove the pan from the heat and leave the rice covered for approx. 12 mins. until fully absorbed; do not remove the lid. Add the onions, tomatoes, chilli pepper and pulled chicken.
To fill the tortillas
Place approx. 3 tbsp of filling in the centre of each tortilla, fold in one side, roll it up, place on a baking tray lined with baking paper, sprinkle the cheese on top.
Approx. 5 mins. in the upper half of an oven preheated to 250°C.