b'MethodHeat the oil in a frying pan, tip in the onion and pepper and fry until soft. Stir in the garlic, cumin, paprika, chilli and oregano and cook for 2 mins. Tip in the beans and the chicken and heat through, then stir in the tomatoes and coriander, season and keep warm.Lay a tortilla in a non-stick pan, sprinkle with cheese and heat until melted. Slide the wrap onto a board, spoon over a quarter of the chicken filling and roll up tightly. Repeat to make three more wraps. Mix the yoghurt and chipotle sauce and serve on the side with guacamole and lime wedges for squeezing over. Serve with a salad for dinner or pack into containers for lunch.23'