Chicken: Mix together lime juice, garlic, salt, chili powder and pepper. Place marinade and chicken breasts in re-sealable bag, and refrigerate for at least 2 hours. Bake chicken breasts on foil lined baking sheet at 475 degrees (240 Celsius), for 20 – 25 minutes or until juices run clear. Cool, and cut into 1-inch (2.5 cm) cubes.
Salsa: In a bowl stir together tomatoes, chipotle, garlic, basil, oil and salt.
Preheat oven to 375 degrees (190 Celsius).
Assembly: Place one tortilla on a baking sheet top with half the cooked chicken, half the onions, ½ cup salsa and ¼ cup of cheese.
For the kid’s version: Place 4 oz of chicken, ¼ cup cheese, and ¼ cup salsa on half of a tortilla. Fold in half. Grill 1-2 minutes until crisp. Flip and continue to grill until cheese has melted and tortilla is crisp. Cut into wedges.