Chicken Burritos

Ingredients:

4 skinless, chicken thighs
1 tablespoon sweet smoked paprika
½ a tablespoon ground cumin
olive oil
2 cloves of garlic
1 bunch of fresh coriander
1 x 400 g tin of pinto or black beans
200 g leftover white or brown rice , chilled
1 lime
4 ripe tomatoes
4 spring onions
lettuce
4 large tortillas
80 g cheese
4 tablespoons Natural Greek yoghurt

Method:

Mexican Classic

Put chicken thighs between two sheets of greaseproof paper and hit with the base of a heavy frypan until they are flattened to about 1/2cm thick. Put them in a bowl and add the paprika, cumin and some olive oil and salt and pepper - mix until chicken is well coated.
Place the chicken into a hot frypan and cook for 10 mins, until cooked through.
Finely slice the garlic, collect the fresh coriander stalks and chop them (setting the leaves aside for now). Heat some oil in a frypan on medium-high heat, add the garlic and coriander and fry for 1 minute.
Drain and rinse the beans then add to the frypan, frying for a few mins. Add the rice and cook for a further 5 mins until nice and hot and a little crisp.
Grate in the lime zest, and roughly chopped coriander leaves. Mix all together well and then remove from the heat.
Chop the tomatoes and spring onions and add them to a bowl with the lime juice, remaining chopped coriander leaves and a pinch of salt. Mix.
Roughly chop the lettuce and the chicken
Take a tortilla and place on a griddle/ frypan for 1 minute to soften it. Place the tortilla onto a bread board and spoon on toppings: 1/4 fried rice and beans, spoonful of salsa, handful of lettuce and one of the chopped chicken thighs. Grate cheese on top and add a dollop of yogurt.
Wrap up the burrito and yummo!