Total cooking and preparation time approximately 20 minutes

Serves 4

Ingredients

5 tbsp olive oil
½ lb chicken breast, cut into stir-fry strips
½ lb white cheddar, grated
8 flour tortillas
8 tbsp sweetcorn
8 tbsp hot tomato salsa
8 tbsp guacamole

Method

1. Heat 2 tbsp oil in a frying pan on a moderate heat.
2. Fry the chicken breast for about 5 minutes until no pink remains. Drain and set aside, retaining the oil in the pan, but removing from the heat.
3. Divide the cheese evenly between the tortillas and top each with 2 tbsp sweetcorn, some chicken and 1 tbsp salsa.
4. Fold up the sides of each tortilla then roll up to form a parcel. Secure with a cocktail stick.
5. Add the remaining oil to the pan re-heat and fry the chimichangas  for about 3 minutes on each side until golden brown.
6. Serve with a dollop of guacamole on top, with Caesar salad and spicy potato wedges.