Blend your chillli's together until you have a smooth paste.
Mix together your ingredients for your mayonnaise and then cover and chill until ready to serve.
Smother the steaks in the remaining blended chipotle paste and leave on the side to marinade for half an hour (this will also bring the steaks up to room temperature and provide you with a more even cook.)
Heat a barbeque or griddle to a medium to high temperature and cook the steaks to your liking – time will depend on the thickness of the steak and the temperature, but ours took 1 minutes on each side for 3 minutes for medium rare.
Remove the steak and leave to rest for 2-3 minutes before slicing up into strips.
Mix your sour cream together with your chives and lemon juice.
Cook the rice with your stock cube and pinto beans
Lay out your 4 wraps; how you assemble these up to you, but we had guacamole at the bottom topped with rice, salsa, lettuce, steak and then finished off with your sour cream, cheese and chipotle mayo; BOOM! (You can also add a sprinkle of coriander for some added greenery).