CHIMICHANGA WITH SPICY CHICKEN RECIPE BELOW #food #Recipe #FoodTok #EasyRecipes CHICKEN FILLING 25 ml olive oil (1⅔ tbsp) 450 g chicken thighs, diced (1 lb) 4 g chicken seasoning (1⅓ tsp) 3 g cayenne pepper (1 tsp) 3 g paprika (1 tsp) 3 g garlic powder (1 tsp) 2 g black pepper (⅔ tsp) 75 g bell pepper, diced (about ½ bell pepper) 50 g yellow onion, finely chopped (½ onion) 35 g hot chili sauce, such as sriracha (about 2 tbsp) 15 g kecap manis (about 2 tsp) 50 g crème fraîche (about 3½ tbsp) 50 g shredded cheddar cheese (½ cup) FLOUR MIXTURE 10 g all-purpose flour (1 heaping tbsp) 20 ml water (4 tsp) WRAPS 6 tortillas (10-inch) Extra shredded cheddar cheese, for filling (optional) sunflower or vegetable oil, for frying Ingredient notes: Kecap manis is an Indonesian sweet soy sauce, found in the Asian aisle or online. Crème fraîche can be replaced with sour cream. INSTRUCTIONS Gather all your ingredients. Heat the olive oil in a large skillet over medium-high heat. Add the chicken thighs, chicken seasoning, cayenne pepper, paprika, garlic powder and black pepper. Cook for 4 minutes. Add the bell pepper and onion and cook for 3–4 minutes. Stir in the hot chili sauce, kecap manis and crème fraîche. Mix well and simmer for 2 minutes. Add the shredded cheddar and stir until fully melted. Remove the skillet from the heat and let the filling cool slightly. Mix the flour with the water until smooth. You'll use this to seal the wraps. Place a tortilla on your work surface. Sprinkle with extra cheese if you like, then spoon about 100 g (⅓ cup) of the chicken filling. Fold in the sides and roll the tortilla up tightly into a compact roll. Brush a little flour paste on the last edge of the tortilla and press firmly to seal. Heat a thin layer of oil in a skillet over medium-high heat. Place the wraps in the skillet seam side down. Fry until golden brown and crispy on all sides. Drain on paper towels. Serve warm with your favorite sauce. - @kookmutsjes