Mexican chicken and red rice burrito bowls

Method

1. Put the lime juice in a small glass or ceramic bowl, then add the red onion and a generous pinch of salt. Toss, then set aside to quick-pickle.
2. Heat the grill to medium-high. Grill the wraps for a minute or so on each side until lightly golden. Cool, then roughly break up to make chunky croutons (see Make Ahead).
3. Heat the vegetable oil in a frying pan, add the spice mix and fry for 1 minute until fragrant. Pour in the passata and bring to a simmer, cook for a few minutes, then add the rice. Cook for 5 minutes until piping hot.
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4. Toss the sweetcorn, black beans and most of the coriander together in a mixing bowl.
5. Divide the rice, sweetcorn and bean mixture, quick-pickled red onion and shredded chicken among 4 serving bowls. Top with the tortilla croutons and remaining coriander, then serve with lime wedges to squeeze over.