Cooking Instructions

1. Preheat the oven to 240C / fan 220C / gas mark 9. Place the chicken thighs in an ovenproof dish, drizzle with 1 tbsp oil and season with sea salt and black pepper. Bake for 15-20 mins until cooked through. Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear. Cook for longer if necessary.
2. Boil the kettle. Dissolve the stock cube in a jug with 300ml boiling water. Roughly dice the onion. Finely chop or crush the garlic. Drain but do not rinse the beans. Roughly chop the coriander.
3. Heat a large sauce pan with 1 tbsp oil on a medium heat. Add the onion, paprika mix and half the garlic. Cook for 2 mins then add the beans. Using a potato masher, crush the beans a little until they form a course paste. Add the stock and simmer for 10 mins or until thickened. Remove from the heat and finish with half the coriander and the juice of a lime. Season with sea salt to taste.
4. Make the guasacaca. Finely chop the jalapeno (removing seeds for less heat). Roughly chop the parsley. De-stone the avocado and spoon the flesh into a large bowl. Add the jalapeno, remaining garlic and coriander, half the parsley, juice of half a lime and season well with sea salt. Roughly mash with the back of a fork. Set aside.
5. Cut the root off the lettuce and carefully separate the leaves.
6. Slice the cooked chicken into strips and sprinkle with remaining parsley. Serve alongside the refried beans, lettuce leaves and guasacaca. Serve the remaining lime as wedges on the side to drizzle over each wrap.