Ainsley Harriott's fried Mexican tortillas are stuffed with a spicy tomato sauce, red peppers and slices of chicken thigh
By Ainsley Harriott
  • Rating:
  • Serves: 4
  • Cook Time: 15 minutes
  • Prep Time: 15 minutes
  • Effort: easy


  • sunflower oil, for frying
  • 1 onion, finely chopped
  • 1 red pepper, seeds removed and diced
  • 2 boneless, skinless chicken thighs, roughly chopped
  • 2 green chillies, seeds removed and thinly sliced
  • 2 cloves garlic, finely chopped
  • 2 tomatoes, roughly chopped
  • 100 g frozen sweetcorn, thawed
  • 4 tbsp pepper sauce
  • 4 spring onions, finely chopped
  • 4 large flour tortillas
  • shredded leaves lettuce, soured cream and ready-made guacamole, to serve


1. Heat the sunflower oil in a large pan and stir-fry the onion, pepper and chicken thighs over a high heat for 3-4 minutes until well browned. Stir in the chillies, garlic, tomatoes and sweetcorn and cook for a further 2-3 minutes until the chicken is cooked through.

2. Stir in the pepper sauce and salad onions and set aside to cool a little.

3. Warm one of the tortillas in a hot dry frying pan until soft and flexible. Spoon a quarter of the cooled chicken mixture into the centre of the tortilla and fold over the edges to form a neat parcel; Pin in place with cocktail sticks and repeat with the remaining tortillas.

4. Heat 1cm vegetable oil in a large frying pan and cook the chimichangas for 2-3 minutes on each side until crisp and golden brown. Drain on kitchen paper and serve hot with shredded lettuce, soured cream and guacamole.

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