Rick Stein served up chicken burritos with rice, guacamole and pico de gallo on Rick Stein’s Road To Mexico.

The ingredients for the chicken: 2 limes, juice only, 2 garlic cloves, crushed, 4 tbsp olive oil, 1 heaped tsp dried oregano, 1 tsp chilli flakes, 1 tsp brown sugar, 4 chicken thighs, boneless, skin removed, flaked sea salt and freshly ground black pepper.

For the chipotle crema: 2 chipotles en adobo, finely chopped, 2 tbsp soured cream, 2 tbsp mayonnaise, 1 lime, juice only, For the pico de gallo salsa, 2 large ripe tomatoes, deseeded and finely chopped, ½ onion, finely chopped, handful fresh coriander, roughly chopped, 1 green serrano or jalapeno chilli, finely chopped and 1 lime, juice only.

For the guacamole: 1 green jalapeno or serrano chilli, deseeded and finely chopped, ½ small onion, finely chopped, 1 large ripe avocado, stone and skin removed, 1 lime, juice only and small handful fresh coriander, roughly chopped.

To serve: 150g long-grain white rice, 4 large flour tortillas, 4 tbsp freshly grated mozzarella, 4 tbsp soured cream and ½ Little Gem lettuce, shredded.

See all of Rick’s Mexican inspired recipes in his book titled: Rick Stein: The Road to Mexico (TV Tie in), available from Amazon now.