Thursday 25 February 2021

New recipes from Fruit Bowl by Theo Michaels - Chimichangas!

I am always on the hunt for new meals to feed my family. We sometimes get stuck in a rut and eat the same sort of things week in and week out.

Leading UK children’s fruit snacking company Fruit Bowl, has partnered with BBC’s MasterChef semi finalist and cookbook author Theo Michaels to create 5 new family friendly, easy peasy recipes which you can see over on the Fruit Bowl websiteDesigned by Theo using his own parenting experience and specifically designed with little tummies in mind, provides children with at least two of their five a day every day.



All children love these! Chimichangas are crispy burritos, meaning you can add whatever you like to this and still end up with a crispy tortilla packed with tasty goodness! These are chicken Chimichangas but you can use fish, large roasted vegetables like cauliflower or mushrooms for a vegetarian version, or even mincemeat.

Recipe Information:
Serves: 4.
Prep time: 20 minutes.
Cook time: 18 minutes.
Difficulty: Easy.

Pre-heated oven 200FAN/220c
Hot Grill
Baking Tray

15ml olive oil
400g chicken breast, sliced thin
1 yellow bell pepper, sliced
1 tbsp ground cumin
1 tbsp smoked paprika
A quarter of a white cabbage, shredded
150g spinach
1 tin black beans drained, rinsed
2 tbsp ketchup
150g cheddar cheese, grated
2 tbsp butter, melted
4 large tortillas

Recipe Steps:
Dust the chicken with the spices, salt, pepper and half the olive oil.

Lay the seasoned chicken and sliced pepper onto a parchment lined baking tray in one layer.

Bake the chicken and peppers in a pre-heated oven for about 10 minutes, or until chicken is cooked then remove.

Meanwhile, drain and rinse black beans and stir through the ketchup.

Mix together the shredded cabbage and spinach.

Assemble chimichangas; line a tortilla with a quarter of the beans, chicken pieces, peppers, spinach and cabbage and finally a generous portion of grated cheese.

Fold over half the tortilla, then fold each side and roll to create a sealed package; lay tortilla seal side down onto baking tray. Repeat for all four tortillas.

Brush with melted butter and place under a hot grill for a few minutes each side until golden and serve!

Recipe created for the Fruit Bowl #5in5Challenge by Theo Michaels in partnership with FiveDinners.


  1. Those look delicious! But I bet if I made this time way I might get 1 boy to eat them; maybe.. I have one that hates cheese and one that hates veggies and one that thinks we eat too much chicken. LOL. I have never made chimichangas but we have made our own quesadillas before (and that one that doesn't eat cheese turned his tortillas into tortilla chips instead).

    1. hehehe. It sounds like it's hard to please all of yours all of the time. x