Chimichanga Recipe

Chimichanga Recipe

  • 500ml/18fl oz vegetable oil
  • 1 tbsp olive oil
  • 2 cloves garlic, chopped
  • ½ tsp dried chilli flakes
  • 100g/3½oz chicken breast, chopped
  • 6 Peppadew peppers, chopped
  • 6 French beans, chopped
  • large handful coriander, chopped
  • 1 lime, juice only
  • 2 ready-made tortilla wraps
  • 2 handfuls fresh parsley
  • 2 limes, cut into quarters, to garnish
  • ½ tsp paprika, to garnish
  1. Heat the oil in a deep, heavy-bottomed pan. It is ready when a breadcrumb that is dropped in will sizzle gently in it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
  2. Heat the olive oil in a frying pan and sauté the garlic, chilli and chicken.
  3. Add the peppers, beans and coriander and stir together for a further minute.
  4. Add the lime juice and remove from the heat.
  5. Divide the mixture between the two tortilla wraps, then roll up like a spring roll and secure with toothpicks.
  6. Deep fry the tortillas for two minutes until golden, then remove carefully with a slotted spoon and drain on kitchen towels. Cut on the diagonal.
  7. To serve, place the parsley on a large plate, add the tortillas and garnish with the lime wedges and a sprinkle of paprika.
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