• 4servings
  • 15minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, C, E, P
MineralsSilicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. sunflower oil , for frying

  2. 1 onion , finely chopped

  3. 1 red pepper , seeds removed and diced

  4. 2 boneless, skinless chicken thighs , roughly chopped

  5. 2 green chillies , seeds removed and thinly sliced

  6. 2 cloves garlic , finely chopped

  7. 2 tomatoes , roughly chopped

  8. 100 g frozen sweetcorn , thawed

  9. 4 tbsp pepper sauce

  10. 4 spring onions , finely chopped

  11. 4 large flour tortillas

  12. shredded leaves lettuce , soured cream and ready-made guacamole, to serve

Instructions Jump to Ingredients ↑

  1. Heat the sunflower oil in a large pan and stir-fry the onion, pepper and chicken thighs over a high heat for 3-4 minutes until well browned. Stir in the chillies, garlic, tomatoes and sweetcorn and cook for a further 2-3 minutes until the chicken is cooked through.

  2. Stir in the pepper sauce and salad onions and set aside to cool a little.

  3. Warm one of the tortillas in a hot dry frying pan until soft and flexible. Spoon a quarter of the cooled chicken mixture into the centre of the tortilla and fold over the edges to form a neat parcel; Pin in place with cocktail sticks and repeat with the remaining tortillas.

  4. Heat 1cm vegetable oil in a large frying pan and cook the chimichangas for 2-3 minutes on each side until crisp and golden brown. Drain on kitchen paper and serve hot with shredded lettuce, soured cream and guacamole.


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