Chicken Burrito Wrap
EASIER THAN TAKEAWAY!

Step 1: First things first, get that pre-cooked BBQ chicken. Carefully pull all the meat off the bones. Just use your hands (wash 'em first!) or two forks. Shred it into bite-sized pieces. Don't worry about measuring, just get it all off! Throw out the bones and skin.

Step 2: Grab a small saucepan. Open the can of black beans and drain it through a colander in the sink. Rinse the beans quickly under cold water too. Do the same with the canned corn. Tip both the drained beans and corn into the saucepan. Heat them over a medium heat for about 3-5 minutes, just until they're warm through. Stir occasionally so they don't stick.

Step 3: While the beans and corn are warming, you can warm your tortillas. You can do this by wrapping them in a clean tea towel and microwaving for 30-60 seconds, or heat them one by one in a dry pan on medium heat for about 15-20 seconds per side until soft and pliable. This makes them easier to roll and taste heaps better.

Step 4: Time to assemble your masterpiece! Lay out a warm tortilla on a plate. Spoon a couple of tablespoons of your shredded chicken down the middle. Don't overfill it, mate, or it'll explode later.

Step 5: Next, add a spoonful of the warm beans and corn mix over the chicken. Then a dollop of salsa, a sprinkle of shredded cheese, and a little blob of sour cream. Seriously, don't go crazy with the fillings on your first go.

Step 6: To wrap it, fold in the sides of the tortilla first, then fold the bottom flap up and over the filling, tucking it in nice and tight. Roll it up firmly to the top. Congrats, you just made a burrito!