Make the Chipotle Ranch Sauce: In a small bowl, combine the Greek yoghurt, mayonnaise, chipotle paste, dried dill, onion powder, and garlic granules. Stir everything together until smooth. If the sauce is too thick, add a splash of milk or water to reach a drizzling consistency. Set aside.

Marinate the Chicken: Place the chicken thighs in a bowl. Add the olive oil, smoked paprika, garlic granules, cumin, salt, pepper, and the juice of one lime. Use your hands or tongs to toss everything together, ensuring the chicken is evenly coated. Let it marinate for at least 15 minutes at room temperature, or longer in the fridge.

Prepare the Fillings: While the chicken marinates, make sure your other fillings are ready. Have the warm cooked rice, drained black beans, grated cheese, and shredded lettuce to hand. This makes assembly much quicker.

Grill the Chicken: Heat a griddle pan or heavy-based frying pan over a medium-high heat. Once hot, add the chicken thighs. Cook for 5-7 minutes per side, until cooked through and nicely charred in places. The chicken is cooked when the juices run clear and it reaches an internal temperature of 74°C. For guidance on safe cooking temperatures, the Food Standards Agency provides excellent advice.

Rest and Slice: Once cooked, transfer the chicken to a cutting board and let it rest for 5 minutes. This is a crucial step to keep it juicy. After resting, slice the chicken into bite-sized strips.

Warm the Tortillas: Gently warm the tortillas one by one in a dry frying pan for about 20-30 seconds per side, or in the microwave for 15-20 seconds. This makes them soft and pliable, which is essential for rolling.

Assemble the Burrito: Lay a warm tortilla flat. Down the centre, layer your fillings: start with a base of rice and beans, followed by the sliced grilled chicken, a generous sprinkle of grated cheese, and some shredded lettuce. I find that leaving a 5cm (2-inch) border around the edges prevents everything from spilling out.

Fold and Roll: Drizzle a good amount of the chipotle ranch sauce over the fillings. To fold, bring the bottom edge up over the filling, then fold in the two sides. Finally, roll it away from you into a tight parcel.

Toast for a Crispy Finish: Place the folded burrito seam-side down in a dry, non-stick pan over a medium heat. Toast for 1-2 minutes until golden brown and crisp. Flip and toast the other side. This step not only adds texture but also helps seal the burrito and ensures the cheese gets gloriously melty. Serve immediately.