Chicken Chimichanga

Method

1. Heat 1 tbsp oil in a non-stick pan, add onion and garlic and saute till soft. Add chicken and saute for 2-3 minutes.
2. Add all the capsicums, salt, black pepper powder, boiled kidney beans, gherkin, jalapeno and coriander leaves, mix well and cook till chicken is done.
3. Break the egg into a small bowl, add refined flour and mix well.
4. Heat another non-stick pan, heat the tortillas and lay them on the work top.
5. Place some of the chicken mixture in the centre of each tortilla, apply some egg-flour mixture on all four edges and fold in over the chicken. Roll, apply the egg-flour mixture to the open edges and seal.
6. Heat sufficient oil in the same non-stick pan, place the rolls in it and shallow-fry, turning sides, till all the sides are evenly cooked and golden.
7. Drain on absorbent paper. Transfer onto a serving platter and serve with bowls of guacamole, sour cream and tomato salsa.

Additional Tips and Tricks