Put the red onion and lemon in a non-reactive bowl and scrunch together using your hands. Set aside for the onions to soften. For the filling, mostly drain the beans, leaving a little liquid in the can. Tip into a bowl and mash with the tomato purée, spices and bouillon. Top with the chicken, cover and warm through in the microwave for 4 mins.
For the wraps, beat 2 eggs with ¼ tsp each of the paprika and cumin seeds. Heat the oil in a 20cm non-stick frying pan over a medium heat. Tip in the egg mix and cook undisturbed for about 5 mins until set (no need to turn it). Remove to a plate and repeat with the remaining eggs and spices.
Spoon the warm bean mixture down the centre of the egg wraps. Top with half the coriander, the warm chicken, tomatoes and onions, then scatter with the remaining coriander. Drizzle over any lemon juice from the onions and serve straightaway.
