For the chips, peel and cut potatoes into thin chips. Add chips to a large saucepan of boiling water and par-boil for 5 mins. Drain chips and lay them out on a surface, allowing them to steam for a few mins, until chips are touch-dry. Heat oil in a pan until very hot, then chuck in your chips. Fry for 5-10 mins, stirring regularly until golden and crispy. Remove and drain with kitchen towel. Alternatively, you can bake your chips for 40 mins at 200°C/ 400°F, with 1 tbsp of oil, this will reduce calories and fat content.

Mix together all zingy soured cream ingredients until fully combined.

Heat a cast iron skillet (if you’re not using cast iron, you will need to add some oil), then add chicken thighs. Cook chicken thighs for roughly five mins each side, until showing colour and beginning to char. Once cooked, remove and slice into thin strips.

Time to build your burrito. Heat your tortilla wrap until pliable, spread zingy soured cream across the bottom, then chuck inchips, chicken thighs, guacamole, black beans, tomato, coriander and hot sauce and then wrap it up.