Fit the grill plates onto the 2 in 1 Grill & Sandwich Maker or the Griddle and Grill and preheat on High.
Chop the spring onion into thin slices and add to a bowl with the chopped tomatoes, sprinkle in some salt and pepper.
Slice the chicken breast and grill on the grill plates with the lid closed until charred and cooked all the way through then remove from the heat.
Grill the aubergine slices and yellow pepper on the grill with the lid closed until charred and remove from the heat.
Pop two halves of one lime cut side down onto the plates and cook with the plates open for a few minutes until charred.
Grab your wrap, lay the chicken, peppers, aubergine, black beans and lettuce horizontally across the wrap. Sprinkle with the tomatoes and spring onion salsa and crumble over some feta. Fold in the two sides and roll from the bottom up, sealing with a bit of oil at the end.
Place the burrito onto the grill and gently close the lid. Cook for 3 minutes until the wrap has some charred lines and is nicely toasted.
In a small bowl, mix the sour cream with some chilli oil and marble in, cut the burrito in half and serve with the caramelised lime.