• 1 x 640g and 1 x 320g pack skinless chicken thigh fillets, trimmed
• 1 x 335ml bottle beer (a Mexican one is great here)
• 2 tbsp vegetable or sunflower oil
• 2 large onions, sliced
• 200g chestnut mushrooms, cut into chunky slices
• 2 peppers, sliced
• 6 spring onions
• 150g soured cream
• 8 medium tortilla wraps
• hot sauce, to serve (optional)

For the spice mix

• 2 tbsp sea salt flakes
• 1 tsp cracked black pepper
• 2 tsp onion granules
• 2 tsp garlic granules
• 2 tsp cayenne pepper
• 2 tsp light brown sugar
• 2 tsp ground cumin
• 2 tsp paprika

For the pico de gallo

• 6 medium tomatoes, diced
• 1 tbsp chopped coriander
• 1 small red onion, finely diced
• juice of 1 lime