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Method

1. To make the wraps, put the flour and salt in a large mixing bowl. Stir together with a wooden spoon then make a well in the centre. Mix the oil and water in a jug and pour into the well. Stir with the wooden spoon until combined then use your hands to bring the dough together into a ball.

2. Turn out onto a work surface and knead for about 1 minute, or until the dough is smooth and elastic. Roll the dough into two evenly-sized balls.

3. Dust a work surface with a little flour. Using a rolling pin, roll out each ball until around 28cm/11in in diameter and around 2mm thick. Turn regularly as you roll so it forms a nice round shape – but don’t worry, they don’t have to be perfect. Dust a little flour underneath as you roll if needed, so the wraps don’t stick.

4. Place a frying pan over a high heat for about 1 minute or until hot. (Don’t leave for too long or the pan could get damaged.) Take one of the wraps and brush off any excess flour. Add to the pan and cook for 30 seconds on one side, pressing lightly with a silicone spatula or back of a dessertspoon to encourage it to puff up a little.

5. Turn over and cook on the other side for 20 seconds more. Don’t let the wrap brown or it will become too crisp to roll. Put the first wrap on a board and make the second in exactly the same way.

6. To make the filling, put the beans and chicken in a saucepan and cook together over a medium heat for 3–4 minutes, or until hot throughout, stirring regularly.

7. Divide the hot bean mixture between each tortilla, spooning down the centre of each one. Sprinkle the beans with the cheese, fold in the short ends of the tortillas and then the long ends to make two parcels. Turn over carefully and put on a plate or wrap in foil to eat. Serve warm.