Preheat your oven to 180°C/356°F.

Start by placing your chicken in a baking tray and drizzle some olive over the top. Sprinkle 1 tsp of oregano, 2 tsp of paprika, a pinch of salt and pepper over the top of your chicken.

Rub everything into the chicken, making sure the whole chicken is covered. Place into the oven for 1 hour and 20 minutes.

Peri Peri Time! Chop up 2 of your peppers, 1 red onion and halve your lemon. Add to a baking tray along with your chillies. Drizzle a generous amount of olive oil over the top and place into the oven for 50 minutes.

Once the peppers and onions have roasted, remove the tray from the oven. Put the peppers, garlic and chilli in a blender. Squeeze your roasted lemons in, followed by a teaspoon of oregano, paprika, a glug of olive oil, the juice of a fresh lemon and the red wine vinegar. Blend until smooth.

Get your rice on (see pack instructions). Once cooked, add your beans to the rice.

Chop up half of the coriander, slice up the remaining peppers and onions and add to a well oiled pan. Cook until soft and set aside.

Once the chicken is cooked, place onto a chopping board and shred it. Place it back into the baking tray and pour the peri peri sauce over the top. Mix well.

Take a large round ovenproof dish and place your tortillas around the base, making sure the bottom of the dish is completely covered. Add half of your chicken, making sure you cover the tortillas. Add a layer of rice and beans. Add a layer of mozzarella and then the pepper and onion mix. Repeat this process, replacing mozzarella for cheddar.

Top it off with the last tortilla wrap and fold the edges over to meet in the middle. Bake in the oven for 45 minutes.

Add a dollop of sour cream and a sprinkling of coriander and tuck into this delicious dish.