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1 tablespoon olive oil
2 cloves garlic
1 boneless skinless chicken breast half
1 teaspoon cumin seeds
1 teaspoon chili flakes
1 teaspoon tomato purée
4 large flour tortillas
1. Heat the sunflower oil in your deep fryer.
2. 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 chili flakes and cook for a further minute. Season to taste.
3. 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.
4. Deep fry the tortillas and drain on kitchen paper. Chimichangas can be served with rice, salsa, guacamole and other Mexican accompaniments.
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