Chicken Chimmichanga (Mexican)

Ingredients

1 tablespoon olive oil

1 Spanish onion finely chopped

2 cloves garlic chopped

1 teaspoon ground cumin

½ teaspoon ground allspice

½ teaspoon chilli flakes

1lb minced chicken

1 tin crushed tomatoes (14oz)

2 tablespoons  fresh cilantro leaves chopped

6 medium flour tortillas

1 cup mozzarella, low fat

2 tablespon oil, extra

1 avocado

½ cup  sour cream (optional)

chili flakes (optional)

Methodology

Heat olive oil in a frying pan.


Add in the onion and garlic and cook until soft, add dry spices and cook for a further 30 to 40 seconds.


Add in the chicken mince, and cook until meat has browned, add tomatoes and simmer for 5 minutes, if looking a little dry add a little water to moisten. 


Stir through the coriander and set aside to cool.


Place mixture down the centre of the tortillas, sprinkle with grated cheese, tuck in the sides and roll up.


Brush each parcel with olive oil. 


Place the parcel seam side down into the CRUX air fryer basket and set to cook at 400F for 8 minutes, or til golden. 


Turn and cook on all sides until crisp.


To serve, carve in half, serve with wedges of avocado, a scoop of the sour cream and topped with a few extra cilantro leaves and chili flakes.