Prepare the burrito fillings

• Cook the yellow rice so it's ready for colour contrast.
• Warm the chorizo, shredded chicken, beef chili and crispy chicken tenders.
• Drain the corn and beans and have the slaw, salsa, sour cream and salad leaves ready.
• Chop the coriander and juice the lime, then mix through the rice to brighten it up.
• Finely chop the Scotch bonnet for a bit of spice.

Fill and roll the burritos

• Lay out the tortilla wraps and add the meat, corn and beans.
• Add the slaw, salsa, sour cream, salad leaves and a squeeze of lime.
• Grate cheese over the top.
• Fold, roll and wrap each burrito tightly, then seal.
• Slice one open to check the filling.

Build the tarte tatin

• Lay the burritos upside down in the pan and press them down.
• Grate cheese over the top and dust with beaten egg.
• Lay the pastry sheets over the burritos and give it a dredge.
• Decorate the top and baste with salt flakes.

Bake

• Bake until the pastry is golden and looks great.

Turn out and serve

• Take it out of the oven and peel the pan back to reveal the burrito tart.
• Cut yourself a piece, squeeze over some lime and tuck in.