Chicken Burritos

Heat the olive oil in a very large frying pan. Add the spring onions, peppers, garlic and celery. Cook on medium heat for 3-4 minutes until the vegetables start to soften but do not brown.

Add the cumin powder and mix well on medium heat.

Add the cooked rice, the lemon zest and juice. Shake the pan well so that the rice and vegetables mix together really well.

In a separate bowl, mix the shredded chicken with the chilli paste and BBQ sauce.

Heat the tortillas in a large dry frying pan on medium heat for 1-2 minutes until they soften up.

Place the flour tortillas flat, one on each plate and fill with the rice and vegetables. Top each with a quarter of the shredded chicken. Sprinkle with chopped coriander and grated cheese. Roll up the flour tortilla, folding in the sides.