Chimichangas

After getting back from swimming lessons a little late one Saturday (probably chit-chatting to Karen about recipes for too long!!) these were pretty quick to make. Made the wraps and then whilst the chicken was cooking I quickly rolled and cooked the tortillas.

8 large wraps or make your own tortillas 

120g cheese - cubed
1 onion - quartered
1 clove garlic
20g olive oil
1 tsp Mexican Chilli Powder (Masterfoods)(Adjust seasoning at the end depending on how spicy you like it)
½ red capsicum
4 mushrooms
350g chicken breast –diced
1 tbsp sweet chilli sauce
handful of baby spinach leaves
1 tomato, chopped
sour cream

Make tortillas and set aside on a plate wrapped in a plastic bag to keep them warm and soft

Grate cheese in TMX
4 secs/speed 8.  Set aside

Chop onion and garlic in TMX
2 secs/speed 5

Scrape down sides, add oil and saute
3 mins/100 degrees/Reverse/ Speed 1.
Add the spices and cook for a further minute.

Chop capsicum and mushroom
3 secs/speed 5

Add chicken and sweet chilli sauce and cook
5-10 mins (depends on how big your chicken pieces are)/100 degrees/Rev/ Soft speed.
Once cooked add spinach leaves and stir through. Check spice levels

Chop up tomato with a knife and set aside.

Assemble the Chimichangas by placing cheese down the centre on each wrap and spreading the chicken on top (drain any liquid first)
Fold in opposite sides to cover filling and then roll into a parcel

Heat a little oil in a fry pan and cook the parcels on each side for a minute or so. Serve with tomato and sour cream