In a plastic freezer bag, add the lime juice, garlic, Worcestershire sauce, apple cider vinegar, olive oil, chili powder, cumin, sea salt, black pepper, and cilantro. Close the bag and shake it well. Add the chicken breast and shake again to coat. Marinate the chicken, in the refrigerator, for at least 4 hours.

Preheat the oven to 350°F and line a baking sheet with parchment paper.

Heat a large skillet over medium-high heat. Add the marinated chicken and cook for 7 to 8 minutes, flipping over after 5 minutes. Transfer the chicken to a cutting board and slice it into thin strips.

Arrange the 2 tortillas on the prepared baking sheet. Spread 1 tablespoon chipotle sauce on each tortilla. Arrange half of the cooked chicken and bell pepper in the center of each tortilla. Top each tortilla with the cheese. Place in the oven and cook for 2 minutes, until the cheese is melted. Remove from the oven and roll up the tortilla into a burrito. Serve immediately.