Sauté the Aromatics: Heat the olive oil in a large frying pan over a medium heat. Add the finely chopped onion and cook for 5-7 minutes, until softened and translucent. Add the minced garlic and cook for another minute until fragrant.

Cook the Chicken: Add the diced chicken to the pan. Season generously with the cumin, smoked paprika, oregano, chilli powder, salt, and pepper. Stir well to coat the chicken in the spices. Cook for 8-10 minutes, stirring occasionally, until the chicken is cooked through and lightly browned. Set aside.

Prepare Your Layers: While the chicken cooks, get your other layers ready. Gently warm the refried beans in a small saucepan or in the microwave. Warm your cooked rice. Ensure your salsa, guacamole, sour cream, and grated cheese are in separate bowls and ready for assembly.

Warm the Tortillas: Warm the flour tortillas one at a time. You can do this in a dry frying pan for about 20-30 seconds per side, or stack them and microwave for 30-45 seconds until they are soft and pliable. This step is vital to prevent them from cracking when you fold them.

Assemble the Burrito: Lay a warm tortilla flat. Spread a quarter of the warm refried beans in a line down the centre, leaving a border of about 5cm (2 inches) at the top and bottom. This acts as a 'glue' for the other ingredients.

Layer the Fillings: On top of the beans, add a layer of rice, followed by a layer of the cooked chicken. Next, add a dollop of guacamole, a spoonful of salsa, a sprinkle of grated cheddar, and finally a dollop of sour cream. What works best for me is keeping the fillings in a neat rectangle in the centre.

Fold Like a Pro: Now for the crucial fold. Fold the bottom edge up over the filling, tucking it in snugly. Then fold in the left and right sides. Finally, roll the burrito up tightly from the bottom. The initial tuck is the key to a secure burrito.

Toast to Finish (Optional but Recommended): Place the folded burrito, seam-side down, into a dry, hot frying pan. Cook for 1-2 minutes per side, until the outside is golden brown and slightly crispy. This helps seal the burrito and gives it a fantastic texture. Repeat with the remaining tortillas and fillings. Serve immediately.