1 Marinate the chicken: in a bowl combine sliced chicken, olive oil, minced garlic, ground cumin, smoked paprika, salt and pepper. Let sit 10 minutes.

2 Cook the chicken: heat a skillet over medium-high heat and cook the chicken 5–7 minutes until browned and cooked through. Remove from heat and set aside.

3 Warm the beans and rice: briefly heat cooked rice and black beans together in a small pan or microwave until hot; season with a pinch of salt.

4 Prepare avocado and salsa: mash half the avocado with lime juice and a pinch of salt for a spread; slice the other half for topping. Chop cilantro and onion and have salsa ready.

5 Warm the tortillas: heat tortillas in a dry skillet 30–45 seconds per side or wrap in foil and warm in a 180°C oven for 5 minutes so they’re pliable.

6 Assemble the burrito: lay a warm tortilla flat, spread a layer of mashed avocado, add a quarter of the rice, black beans, cooked chicken, shredded cheese, chopped onion, cilantro and a spoonful of salsa.

7 Add finishing touches: dollop sour cream on top and add sliced avocado. Squeeze a little extra lime if desired.

8 Fold and toast: fold the sides over and roll into a burrito. Optional: toast the burrito seam-side down in a skillet 1–2 minutes per side to seal and get a light crust.

9 Serve: slice in half and serve immediately with extra salsa, lime wedges and cilantro on the side. Enjoy!