Mix together marinade ingredients until fully combined. Transfer chicken breasts to a baking tray, then add marinade. Ensure chicken breasts are coated in marinade, then bake for 25 mins, until cooked through. It will help to baste chicken breast once or twice during this time.

Meanwhile, prepare the rest of your burrito ingredients. Microwave your rice, grate your cheddar, drain kidney beans, and chop the coriander. Having everything ready to go, when building your burritos, will help save time. 

Once chicken is cooked, remove from oven, leave to cool and shred using two forks. Alternatively to shredding, you could slice your chicken breasts up.

Heat your tortillas in a clean pan to make them more pliable. To build your burrito, add Mexican rice, then shredded barbacoa chicken, cheese, kidney beans, salsa, soured cream, then coriander.

To wrap burrito, gather filling to centre of tortilla, fold in the side then for the edge closest to you over the filling and enclose filling in tortilla. Toast your burrito for approx 1 min on each side (this will help hold your burrito together). Slice up and serve or wrap up and keep in fridge for up to 4 days.