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Ingredientes
- Sunflower oil for deep frying
- 1 Tbsp. Extra virgin olive oil
- 2 x Garlic cloves, minced
- 1 x Boneless chicken breast, sliced
- 1 tsp Cumin seeds
- 1 tsp Chilli flakes
- 1 tsp Tomato puree
- 4 lrg Flour tortillas Salt and pepper
Direcciones
- 1 Heat the sunflower oil in a deep pan. Heat the extra virgin olive oil in a small frying pan. Add in the garlic and chicken and fry for 2-3 min till sealed. Add in the cumin and chilli flakes and cook for a further minute.
- Season to taste.
- 2 Stir through the tomato puree. Spread the mix to one side of each of the four tortillas. Mix in the top and bottom of each tortilla and roll to enclose the mix.
- 3 Deep fry the tortillas and drain on kitchen paper. Chimichangas can be served with rice, salsa, guacamole and other mexican accompaniments.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 85g | |
| Recipe makes 2 servings | |
| Calories 191 | |
| Calories from Fat 121 | 63% |
| Total Fat 13.59g | 17% |
| Saturated Fat 2.87g | 11% |
| Trans Fat 0.08g | |
| Cholesterol 45mg | 15% |
| Sodium 70mg | 3% |
| Potassium 204mg | 6% |
| Total Carbs 1.88g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.21g | 0% |
| Protein 15.06g | 24% |
