Method
Step 1
Preparation: Prepare all ingredients as indicated above. Boil the kettle.
Step 2
Lime: Using the fine side of a box grater, grate the peel of the lime to create zest. Then cut in half and juice. Set aside.
Step 3
Chicken: Place the chicken breasts (one at a time) between two sheets of cling film and bash with a full wine bottle or rolling pin to flatten (1cm). Scatter chicken on both sides with freshly ground salt and pepper. Place a large frying pan on a medium-high heat with a drizzle of olive oil and add the chicken. Cook for 3 minutes on each side until nicely browned and cooked through. Remove from the pan, place on a plate and shred (pull apart) the meat using 2 forks.
Step 4
Refried beans: Place a large frying pan on a medium-high heat with a drizzle of olive oil and cook the onion with a little salt for 5 minutes. Add the garlic, cumin, chilli powder (optional), red kidney beans and tomato paste and cook for 1 minute. Add the boiling water (check quantity above). Use the back of a spoon or a potato masher to roughly mash the kidney beans while they cook. Cook until the sauce thickens – about 4-5 minutes. Season to taste with salt and pepper.
Step 5
Salsa: Mix together the tomatoes, radishes, lime zest and juice, a drizzle of olive oil and salt and pepper.
Step 6
Wraps: Toast the wraps in a dry pan on a medium heat for about 30 seconds per side.
Step 7
Serve by spreading some refried beans over the wraps and top with some shredded chicken, salsa, sriracha and fresh coriander.