Chicken Chimichanga - cooking recipe

Ingredients

1 tablespoon olive oil
1 Spanish onions or 1 red onion, chopped
2 cloves garlic, chopped
1 teaspoon ground cumin
1/2 teaspoon ground allspice
1/2 teaspoon chili powder
600 g ground chicken
1 can crushed tomatoes
2 tablespoons chopped coriander
6 flour tortillas
1 cup grated tasty cheese
2 teaspoons oil, extra
To serve
1 avocado, chopped
1 jar bought salsa
sour cream (optional)

Preparation

Heat some oil in a frying pan.
Add onion and cook until soft.
Add garlic, cumin, allspice and chilli powder, and cook a further 30 seconds.
Turn the heat to high.
Add chicken mince and cook until browned.
Add tomatoes and simmer for 5 minutes.
Stir through coriander and set aside.
Place mixture down the centre of the tortillas.
Sprinkle with grated cheese.
Tuck in the sides of the tortillas and roll up.
Heat some extra oil in a frying pan.
Place burrito seam side down.
Cook on low heat until crisp.
Cook by turning the burrito, until all sides are crisp.
Serve with salsa, avocado and cream.
Tip: You can use a 35g pack of taco seasoning instead of the spices.