Pour olive oil into a mixing bowl, add garlic, cayenne pepper, cumin, black pepper, rosemary powder, paprika, salt and soy sauce. Stir and set aside.
Slice the chicken into layers and add to the marinade.
Stir to coat evenly, cover with cling film and set in the fridge for 30 minutes.
Heat olive oil in a skillet over medium heat and pan grill the chicken for 3 minutes on each side. Slice and set aside.
Heat the tortillas in a pan over medium heat for a minute on each side.
Scoop a spoonful of jollof onto the tortillas, add lettuce, onion and chicken slices.
Drizzle with mayonnaise and roll up.
Jollof tortillas ready. Cut into two and serve.