Chimichanga Recipe

Ingredients

• 300 g Chicken Breast (cut into bite‑size pieces)
• 1 medium Onion (thinly sliced)
• 1 cup Cabbage (shredded (bandh gobhi))
• 1/2 cup Bell Pepper (diced (any colour))
• 1/2 tsp Garlic Powder
• 1/2 tsp Black Pepper Powder
• 1/2 tsp Cumin Powder
• 1 tsp Salt
• 2 tbsp Oil (vegetable or canola oil)
• 1 cup All-Purpose Flour (for the roll dough)
• 1/3 cup Water (lukewarm, for dough)

Instructions

1. Prepare all ingredients

   Slice the onion thinly, shred the cabbage, dice the bell pepper, and cut the chicken breast into bite‑size pieces.

   Time: PT10M

2. Sauté onion

   Heat 2 tbsp oil in a frying pan over medium heat. Add the sliced onion and sauté until it turns a light golden brown, about 2‑3 minutes.

   Time: PT3M

   Temperature: Medium heat

3. Add spices

   Sprinkle garlic powder, black pepper powder, cumin powder, and salt over the onions. Stir for 30 seconds until fragrant.

   Time: PT1M

4. Cook chicken

   Add the chicken pieces to the pan. Cook, stirring occasionally, until the chicken is no longer pink and is cooked through, about 6‑7 minutes.

   Time: PT7M

   Temperature: Medium heat

5. Add vegetables

   Add the shredded cabbage and diced bell pepper. Stir‑fry for another 3‑4 minutes until the vegetables are just tender but still retain some crunch.

   Time: PT4M

   Temperature: Medium heat

6. Cool the filling

   Transfer the cooked filling to a bowl and let it cool for about 5 minutes before using it to fill the rolls.

   Time: PT5M

7. Make the dough

   In a clean mixing bowl combine 1 cup all‑purpose flour with 1/3 cup lukewarm water. Knead until a smooth, non‑sticky ball forms (about 2‑3 minutes). Cover and let rest for 10 minutes.

   Time: PT5M

8. Roll out the circles

   Divide the rested dough into 4 equal portions. On a lightly floured surface, roll each portion into an 8‑inch (20 cm) circle.

   Time: PT5M

9. Assemble the rolls

   Place 2‑3 tablespoons of the chicken‑vegetable filling in the center of each dough circle. Fold the edges over and roll tightly to seal.

   Time: PT5M

10. Pan‑fry the rolls

    Wipe the pan clean, add a thin drizzle of oil, and heat over medium heat. Cook each roll for 2‑3 minutes per side, until golden brown and heated through.

    Time: PT6M

    Temperature: Medium heat

11. Serve

    Remove the rolls from the pan, let them rest a minute, then serve hot with your favorite chutney or sauce.

    Time: PT1M

Nutrition Facts

Calories

250

Protein

18 g

Carbohydrates

28 g

Fat

9 g

Fiber

3 g