Chipotle chicken rolls

Mix the chipotle paste and 3 tbsp soured cream in a medium bowl and add the chicken; season. Toss to coat, then cover and chill for at least 1 hour (or ideally 24 hours). Meanwhile, put the onion in a bowl with the lime juice, sugar and a pinch of salt; set aside to pickle (cover and chill it if you are leaving it for more than 30 minutes).

Put a lightly oiled griddle pan over a medium-high heat, then cook the chicken for 12-15 minutes, turning halfway, until charred, cooked through, the juices run clear and no pink meat remains. Rest on a plate for 5 minutes. Meanwhile, stir together the crushed avocados, chilli and coriander. Split open the rolls, spread the bases with the remaining 1 tbsp soured cream, then top with the lettuce and the avocado mixture. Slice the chicken and add to the rolls with the pickled onion, plus some extra coriander. Add the top of the roll and tuck in.