Easy chicken burritos

Method

• step 1

  Heat the oil in a frying pan and gently fry the onion until soft, about 10 minutes. Stir in the chipotle paste and the chicken to warm through.

• step 2

  Heat the rice following pack instructions and warm through the kidney beans in their liquid in a small pan. Drain the beans and fold in the cooked rice, with half the lime juice and half the coriander.

• step 3

  Mix the remaining coriander and lime juice with the avocado, mashing it well with some seasoning.

• step 4

  Heat the wraps individually in a dry frying pan to warm through, or warm in the microwave for 5-10 seconds.

• step 5

  Divide the rice and beans between the warmed wraps, piling the mixture into the middle of each one. Lay the chicken on top, then add a spoon each of the avocado, salsa, cheddar and soured cream, if using. Don’t overfill the wraps or they will be difficult to close.

• step 6

  With each wrap, fold over two ends to cover the filling, then carefully roll over and tuck the ends under to make a thick sausage shape with the folds on the base. Keep the prepared ones warm in a low oven as you work. Cut in half, on a diagonal, to serve.