Instructions: 1 Heat the sunflower oil in a deep pan. Heat the olive oil in a small frying pan. Add the garlic and chicken and fry for 2-3 minutes until sealed. Add the cumin and chilli flakes and cook for a further minute.

Season to taste.

2 Stir through the tomato puree. Spread the mixture to one side of each of the four tortillas. Fold in the top and bottom of each tortilla and roll to enclose the mixture.

3 Deep fry the tortillas and drain on kitchen paper. Chimichangas can be served with rice, salsa, guacamole and other mexican accompaniments.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.