Cut the chicken into thin-ish slices and cut the bacon into small squares. Cut the onion into small chunks.
Combine all the dry ingredients (paprika, garlic powder, chilli flakes, cumin, ginger, anise and pepper) in a bowl and mix. Empty the bag of salad into a large bowl or tray ready for the rest of the ingredients.
In two frying pans, dry fry the chicken and bacon separately to dry off the juices and water in the meat. Once dry add the chicken and bacon to one pan with the onion, oil and butter. Fry until chicken starts to brown, then add the dry spice mixture and the water to the frying pan and cook until the water becomes a reduced, thick sauce. Once the sauce is thick, take off the frying pan and add the contents to the salad bowl. Mix well.
Spread mayonnaise on the tortillas and share all the ingredients of the bowl between the eight tortillas. Wrap the tortillas and enjoy with either chips or more salad.