In a medium bowl, marinate chicken in McCormick seasoned salt, cayenne pepper, oregano, cumin, oil and lemon juice. Refrigerate covered for 30 minutes or until ready to cook.
Preheat oven to 180ºC. Line a baking tray with baking paper. Place chicken on prepared tray and roast for 30 minutes until chicken is tender, golden and crispy. Remove from oven, cover with foil and set aside.
Place a warmed tortilla on a chopping board, top with chicken, lettuce and cucumber and wrap in ends and roll up.
Serve warm with a fresh tomato and cucumber salsa, fresh coriander.