1.  Heat a drizzle of EVOO in a pot on medium-high heat and saute the onion.

2.  Once lightly browned, add the diced chicken thighs to the pot and cook until cooked through.

3.  Reduce the heat to low-medium and add in the black beans, capsicum, zucchini, baby spinach.

4.  Once the vegetables are soft add in the passata and simmer until any excess liquid is evaporated.

5.  Heat the tortillas as per package instructions and scoop 1 mound of rice and 1 mound of the vegetable mix onto the centre of each tortilla.

6.  Top with your desired toppings and wrap.

7.  Eat immediately or wrap in baking paper and alfoil and freeze for later. To reheat, bake in the oven on 180ºC for 35-40 minutes, or until cooked through.