So everyone loves going out for dinner, but sometimes this can be a bit of a hassle and expensive. For special occasions its great to be treated to no washing up, table service and a fantastic meal someone else has prepared, cooked and served.
But for the times when you want to save some pennies, have a treat but still stay you can re create your favourite dishes at home.

We love Mexican!
Wraps, burritos, nachos, guacamole. Its all good!!My favourite of these are Chimchangas!
Ah they are just so so good!
the crisp shell, the warm spicy soft interior, the cooling sour cream and zing lime. Chimichangas have it all.


And they are very easy to make.


Now to decide on the filling….We had left over chilli from the night before, so decided to use that, but I do love them with chicken.

for a meal of 2 chimichangas I would use;

x 1 chicken breast,
x 1 large onion red/white
x 1 red pepper cut into strips
x 1 teaspoon of cumin powder
x 1/2 teaspoon of cinammon
x 1/2 teaspoon of chili powder/fresh chilli or chilli flakes are my favourite
x 1/2 lime/lemon
x a good pinch of salt and pepper
x coriander fresh chopped

First either poach the chicken until cooked(around 15 minutes) and shread with a fork, or cut into strips and cook in oil in a pan for 10 minutes until cooked. add the onions and peppers, then spices and cook for a further 10 minutes, add a splash of water to sizzle everything together and coat the meat and vegetable in the spices. Season to taste and add the chopped coriander at the end.

Leave to cool.

To go along with the filling I like to add something balance the spice. I like goats cheese, and I always like to add vegetables where possible, so I always reach for spinach.

To make fajitas/wraps into chimichangas.
Essentially chimichangas are deep fried wraps/fajitas and with that said you could make them with any filling of your choice.


First thing to do is get a deep pan( I use a wok) filled half full with oil. I do like to use good quality oil as it makes it slightly more palatable that I am deep frying something.

I use pomace oil which is a cheaper olive oil, or you could use a 50/50 mix of vegetable and olive.
Get the oil on high and leave to heat up
Always be careful with hot oil around, were shoes in the kitchen and cover your arms and legs in case of spits\splashes..
Also it oil catches fire because its been left too long never throw water on it. If you can place something over the flames to smother, such as chopping board and leave, turning heat off. If you get in a real pickle call the fire brigade.
And never try too dispose of hot oil after use. Take off heat and leave to cool overnight in the pan, then you can transfer to a bottle to either keep for one more fry or to throw away in a cleaner way.

So heat the oil in the pan….

lay out your warps, firstly I smooth over a layer of goats cheese, pile a layer of the filling in the middle and fill with spinach.















Then fold over he sides and turn, turn over one end, pulling the filling into the wrap and do another fold to tuck in the remaining 3 sides. just fold as a normal wrap.

To keep out as much oil as possible I use cocktail sticks to keep the wrap formed as it goes into the hot oil.

Gently place the wrap into the oil.

To test if the oil if hot enough use a small piece of wrap and hold it in the oil, if it sizzles, the oil is hot enough, if not, leave a little longer and test again.
Fry on each side for around 4 minutes.

Do this to all wraps and place on a baking tray with baking parchment underneath.
Sprinkle a little grated cheese on top and eat straight away or before they go in the oven.
I like to do is to bake in the oven at 140 for 15 minutes, this reduces the oiliness and makes the outside crispier, it also heats the filling all the way through.










fakeaway2-0184fakeaway2-0185Take out and serve.
I serve with coriander sour cream, guacamole and shredded cabbage, plus a wedge of lime squeezed into it before eating is fab!


Coriander Sour Cream:
x 1 pot of sour cream
x 1/4 bunch of coriander
salt and pepper

Simply chop the coriander and mix into the sour cream with seasoning.


This needs a nice ripe avocado, do not attempt with a hard avo!

x 1 avocado
x 1/2 teaspoon of chilli flakes
x 1/2-1 lemon juice
x seasoning

Half the avocado and remove the stone. Scoop out the flesh into a bowl and mash with a fork, a few lumps are fine..
Add the lemon juice a little at a time, as you don’t want the mix too runny.
add the chilli and season to taste.

simple and delicious!


I hope you have a go. These would make a great eat night dinner, or you can score some very high host points if you did these for a group dinner, they can be fried after each outer then heated together for perfect timings and really do have a wow factor when serving with the toppings and extras.

Let me know what other take- away/ eating out dinners you enjoy and i’ll have a bash at re creating them for you

Happy New Year,

Bake Love xxx