Heat the oil in a large pan and stir-fry the chicken until cooked thoroughly and no longer pink inside.
Add the Taco Seasoning Mix and continue to sizzle until golden.
Remove the chicken from the heat, and with 2 forks gently pull apart and shred the strips.
Microwave the rice, as directed on the pouch.
In a medium bowl, stir together the rice, lime juice, coriander and shredded chicken.
Meanwhile, put the refried beans in a small pan and heat gently.
Spread about 2 tablespoons of refried beans down the centre of each tortilla and top with the chicken and rice mixture and a sprinkle of cheese and dollop of salsa.
Fold the bottom of each tortilla 1 inch over the filling, fold the sides in, overlapping to enclose the filling, then fold the top over the sides.
Offer an array of toppers: coriander, spring onion, shredded lettuce and guacamole.
Recipe courtesy of Old El Paso™