‘Pulled’ chicken in tortilla wraps

Method

1. Preheat the oven to 170°C/160°C fan-forced. Cut each piece of chicken in half and season with salt and pepper to taste. Heat 1 tablespoon of the oil in a large flameproof casserole dish over a medium–high heat and fry the chicken, in batches if necessary, for 2–3 minutes on each side, or until light golden. Add more oil to the pan if required. Remove from the pan.
2. Reduce the heat to medium–low and add the ground cumin, coriander and paprika and cook for 30 seconds, stirring to prevent the spices burning. Add the vinegar and, using a wooden spoon, dislodge the crusty bits from the base of the pan. Add the tomatoes and chilli (if using), season with salt and pepper and bring to the boil.
3. Return the chicken and any resting juices to the pan, pushing it down to ensure it is submerged. Cover with a lid and cook in the oven for 1 hour.
4. Warm the tortillas according to the packet instructions. If warming them in the oven, put them in 5 minutes before the hour of cooking is up.
5. Remove the chicken from the oven. Using two forks, shred the chicken into the sauce, which should be quite thick by now. Stir in the beans and return the chicken to the oven for 5 minutes with the lid off to thicken the sauce.
6. Take the chicken out of the oven and stir in the fresh coriander (if using), or leave it out and add it later just for those who like it. Either place all the components on the table for everyone to make their own wraps, or assemble them before serving. Spread each tortilla with sour cream, then top with some of the chicken mix. Top with avocado and any remaining coriander (if using). Tuck up the bottom and roll up to enclose the wrap. These are best eaten with a knife and fork as they can get messy.