Directions

1. Into a large fry pan, add half of the olive oil & the chicken thighs, cook for 7-10 minutes then remove from the pan & chop up into small pieces – the smaller the better for this recipe.

2. Into the same pan, add the rest of the olive oil, diced onions, garlic, Cubano rub & cook for 5 minutes until slightly caramelised.

3. Add the chopped chicken back to the pan, with the lime juice & zest, coriander & mix through, 

4. Remove from the pan & allow to cool slightly

5. Lay out your wraps & place 3 tbsp of rice on the bottom layer, then 3 tbsp of the chicken mix on top of that, lay over the top some Grated Manchego Cheese & roll up your chimichangas & set aside

6. Into a large pot, add the oil & heat to 180°c

7. Gently fry the Chimichangas until golden brown &

   Drain on paper towel.

To glue them together

1. mix the water & flour to make a paste & spread it on the edges of the wrap before filling.

To Serve

1. Plate up with some of your smashed avocado, a few spoonful’s of Chimichurri & a nice dollop of Sour cream – DIG IN!