Instructions

1. Cut the chicken breasts into 1 cm thick slices.
2. Mix 1 Tbsp olive oil with the paprika and 1 tsp of oregano and 1 tsp garlic (minced). Rub this into the chicken pieces. Season to taste with salt and pepper.
3. Put the chicken slices onto a baking tray and grill or BBQ them for 5 minutes. Put them aside and keep them covered.
4. In the meantime, finely chop the onion and garlic. Slice the spring onions diagonally.
5. Heat the remaining oil in a heavy based frying pan and soften the onion. Add a the garlic, stir for a minute and add the remaining oregano and cumin.
6. Stir for 10 seconds until fragrant, then add the chipotle paste, vinegar and a pinch of sugar. Let it bubble for a few seconds then add the beans, corn, spring onions and tomatoes. Season to taste, then stir through the chopped coriander.
7. Serve it in tortilla wraps or corn tortillas - with some coriander leaves and a squeeze of lime.