Place the chicken fillets in a bowl and sprinkle with the mexican spices, tossing until they are evenly coated.
When the coals are lightly coated with ash and are a medium heat, oil the grill grates. Grill the chicken over an indirect heat so they cook through but don't burn. Use a lid if possible for a smokier flavour.
Meanwhile, whisk together the olive oil and lime juice in a bowl. Add the diced tomatoes and toss them in the oil and lime.
When the chicken is cooked through, place it on a cutting board and slice the strips.
Warm the tortillas on the grill for a minute, then build the wrap by adding some strips of chicken, diced tomatoes, coleslaw and shredded lettuce. Roll up tightly and cut on the diagonal to serve.