Chicken Chimichangas with Lemon, Hummus and Watercress
Author: 
 
*makes 8 chimichangas
Ingredients
  • 1 rotisserie chicken, shredded or 2 cups of shredded chicken
  • ½ cup hummus of your choice
  • 2 lemons
  • 1 cup of roughly chopped watercress
  • 2 TBSP extra virgin olive oil
  • 1 tsp sea salt and cracked black pepper each
  • 1 tsp ground thyme
  • burrito sized tortillas
Instructions
  1. Warm up your tortilla. Toss the chicken with the olive oil, thyme, salt and pepper. Spoon 1 TBSP of the hummus on the center of the tortilla and spread it out. Place a handful of chicken next on the hummus then the watercress and finally a squeeze of lemon juice.
  2. Lift the two sides of the tortilla to center the food in the middle. Then, lift up the side closest to you tuck the top flap of the tortilla over and up underneath the filling. Starting from your body and moving outward, roll the burrito forward in 2 or 3 rolls leaving one roll left. With the last roll tuck over the left and right sides of the tortilla towards the center and then give it one last roll, using both hands to keep the left and right sides of the tortillas folded over until the roll is completed. Brush with olive oil (or in this case a mixture of 1 TBSP olive oil and 1 tsp lemon juice) and brush over the chimichanga. It is now ready to be baked. Bake at 325 for 20 minutes.
Recipe by Kitchen Belleicious at https://kitchenbelleicious.com/2015/01/20/chicken-chimichangas-with-lemon-hummus-and-watercress/