Chicken Chimichanga

Chicken Chimichanga

From   Tea Time

Prep: 30 minutes

Cook: 35 minutes

Method: Moderate

Course: Snack

Type: Indian

Chimichanga is a deep-fried burrito – a popular Tex Mex snack 


  • Boneless chicken, cut into thin strips 250 gms
  • Tortillas 4
  • Oil 1 tbsp + to shallow-fry
  • Medium onion 1
  • Garlic, chopped 3 cloves
  • Green capsicum, cut into thin strips ½
  • Red capsicum, cut into thin strips ½
  • Yellow capsicum, cut into thin strips ½
  • Salt to taste
  • Black pepper powder to taste
  • Red kidney beans (rajma), boiled and mashed ½ cup
  • Pickled gherkin, chopped 1 tbsp
  • Pickled jalapeno, chopped 1 tbsp
  • Fresh coriander leaves, chopped 1 tbsp
  • Egg 1
  • Refined flour 2 tbsps
  • Guacamole as required
  • Sour cream as required
  • Tomato salsa as required


  • 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.
  • Add all the capsicums, salt, black pepper powder, boiled kidney beans, gherkin, jalapeno and coriander leaves, mix well and cook till chicken is done.
  • Break the egg into a small bowl, add refined flour and mix well.
  • Heat another non-stick pan, heat the tortillas and lay them on the work top.
  • 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.
  • 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.
  • Drain on absorbent paper. Transfer onto a serving platter and serve with bowls of guacamole, sour cream and tomato salsa.