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Chicken chimichangas

  • 0:15 Prep
  • 0:10 Cook
  • 6 Servings


  • 2 x 250g pkts Uncle Ben’s Express Mexican Style Rice
  • 6 flour tortillas
  • 1/2 Roast Chicken, skin and bones removed, meat shredded
  • 40g baby spinach leaves
  • 1 large avocado, halved, stone removed, peeled, thinly sliced
  • 200g drained roasted capsicum, finely chopped
  • 1 shallot, trimmed, thinly sliced
  • 2 tablespoons chopped fresh coriander
  • 1 tablespoon fresh lime juice


  • 1
    Heat the rice following packet directions.
  • 2
    Place the tortillas on a clean work surface. Divide the rice, chicken, spinach and avocado among the tortillas. Fold in the sides of each tortilla to enclose the filling and form a parcel.
  • 3
    Heat a large non-stick frying pan over medium heat. Cook half the parcels for 1-2 minutes each side or until golden. Transfer to a plate. Repeat with the remaining parcels.
  • 4
    Combine the capsicum, shallot, coriander and lime juice in a bowl. Spoon over the chimichangas.

Source: taste.com.au


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