Season 250g boneless skinless chicken thighs and rub 2 tsp ground cumin all over. Brown in a pan with 2 tsp olive oil for 3-4 mins each side or until cooked through and no pink meat remains, then chop into pieces. Sprinkle 100g feta cheese over 4 plain tortilla wraps and top with the chicken, a 130g can black beans, drained and rinsed, and 3 tbsp pickled sliced green jalapeno chillis. Top with another tortilla. Fry the filled tortillas one at the time in 1 tsp olive oil for 5 mins. Sprinkle with chopped red chilli.