Chicken, chilli & black bean wraps

■ Serves 4 ■ Prep 15 mins ■ Cook 20 mins

1 tdsp sunflower oil

1 onion, finely sliced

3 garlic cloves, crushed

1 tsp each ground cumin, smoked paprika and dried oregano

400g can black beans, drained but not rinsed

about 150g cooked chicken (from the pot-roast on p64), shredded

4 pickled chillies, chopped

3 tomatoes, roughly chopped small handful of coriander leaves, chopped

4 floured tortillas seeded or wholemeal if you prefer)

100g cheddar, grated

100g plain yogurt, to serve

50g chipotle sauce, to serve guacamole, to serve (optional)

1 lime, cut into wedges, to serve

1 Heat the oil in a frying pan, tip in the onion and fry for 5 mins until golden. Stir in the garlic, cumin, paprika and oregano and cook for 2 mins. Add the beans and the chicken and heat through, then stir in the chilli, tomatoes and coriander. Season and keep the pan warm.

2 Lay a tortilla in a non-stick pan, sprinkle with cheese and heat until melted. Slide the wrap onto a board, spoon over a quarter of the chicken filling and roll up tightly. Repeat to make three more wraps. Mix the yogurt and chipotle sauce and serve on the side with guacamole, if you like, and lime wedges for squeezing over.

PER SERVING 4Ç5 kcals, fat 21g, saturates 9g, carbs 40g, sugars 6g, fibre 10g, protein 26g, salt 1.8g