Chimichangas are essentially crispy burritos, so you can add whatever you like and still end up with a crispy tortilla packed with goodness. These are chicken Chimichangas, but you can use fish, large roasted vegetables like cauliflower or mushrooms for a vegetarian version, or even mincemeat if you prefer. The choices really are endless.


Serves 4

Total Time

40 Minutes


15ml of olive oil
400g of chicken breast, sliced thin
1 yellow bell pepper, sliced
1 tbsp of ground cumin
1 tbsp of smoked paprika
A quarter of a white cabbage, shredded
150g of spinach
1 tin of black beans drained, rinsed
2 tbsp of ketchup
150g of cheddar cheese, grated
2 tbsp of butter, melted
4 large tortillas


Step 1

Dust the chicken with the spices, salt, pepper and half the olive oil.

Step 2

Lay the seasoned chicken and sliced pepper onto a parchment lined baking tray in one layer.

Step 3

Bake the chicken and peppers in a pre-heated oven for about 10 minutes, or until the chicken is cooked, then remove.

Step 4

Meanwhile, drain and rinse black beans and stir through the ketchup.

Step 5

Mix together the shredded cabbage and spinach.

Step 6

Assemble chimichangas; line a tortilla with a quarter of the beans, chicken pieces, peppers, spinach and cabbage and finally a generous portion of grated cheese.

Step 7

Fold over half the tortilla, then fold each side and roll to create a sealed package; lay tortilla seal side down onto baking tray. Repeat for all four tortillas.

Step 8

Brush with melted butter and place under a hot grill for a few minutes each side until golden and serve.
Recipe Courtesy of Fruit Bowl #5in5Challenge by Theo Michaels

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