Heat the oven to 220°C. Warm the rolls according to the packet instructions.

Place each chicken breast fillet between two sheets of cling film or baking parchment. Gently bash or roll from the centre outwards with a rolling pin or the flat side of a meat mallet until about 5mm thick. Season with the salt, oregano and pepper.

Heat the oil in a medium frying pan over a medium heat. Add the chicken and cook for 8–10 minutes, turning once, until cooked through with no pink in the middle (about 75°C). Remove from the pan, cut in half and keep covered to stay warm.

In the same pan, fry the chilli and onion over a medium heat for about 5–7 minutes, stirring occasionally, until the chilli is tender with a bit of bite. Meanwhile, spoon the refried beans into a small microwave-safe bowl and microwave uncovered on high for about 20 seconds.

Split the rolls. Spread about 1 tbsp of refried beans over the bottom half of each roll, then top with the chicken, chilli, tomato and lettuce. Add the roll tops to finish.