Chicken Burrito

Steps

1. 1
   Mix the cumin, paprika, oregano, garlic powder and chilli powder with the juice of 1 lime, 1 tbsp of the oil and 1 tsp salt. Coat the chicken and leave for 30 minutes.
2. 2
   Rinse the rice and put it in a pan with the water and a pinch of salt. Bring to the boil, cover and cook over low heat for 15 minutes, then rest covered for 5 minutes and fork in the juice of the second lime and the coriander.
3. 3
   Warm the beans in a small pan with a pinch of salt, crushing a few with a fork so they bind.
4. 4
   Heat the remaining oil in a frying pan over medium-high heat and cook the chicken for 5–6 minutes a side, until charred at the edges and 75°C inside. Rest for 5 minutes, then slice.
5. 5
   Warm each tortilla in a dry pan for 20 seconds a side so it folds without cracking.
6. 6
   Lay a line of rice, beans, chicken, cheddar, salsa and soured cream across the lower third of each tortilla, leaving 5 cm free at each side. Don't overfill.
7. 7
   Fold the sides in over the filling, then roll up tightly from the bottom, tucking the filling in as you go.
8. 8
   Toast the burritos seam side down in the dry pan for 1–2 minutes until golden and sealed, turn and toast the other side, then halve and serve.