A delightful twist on the classic chimichanga, these wraps are crispy, cheesy, and packed with flavor.
In a large skillet, sauté the onion and bell pepper until softened.
Cook the vegetables over medium heat to avoid burning and ensure even cooking.
Add the shredded chicken, salsa, and taco seasoning to the skillet. Stir to combine and heat through.
Mix well to evenly distribute the seasoning and flavors.
Warm each tortilla in a dry skillet for about 30 seconds on each side to make them pliable.
Warming the tortillas prevents them from cracking when rolled.
Place a portion of the chicken mixture onto each tortilla, top with shredded cheese, and roll tightly.
Ensure the filling is evenly distributed for consistent flavor in every bite.
Wrap each tortilla in aluminium foil and bake at 350°F for 20 minutes.
Baking in foil helps retain moisture while allowing the flavors to meld.
For a crispy finish, remove the foil and bake for an additional 5 minutes.
Keep an eye on the wraps to prevent over-browning.
Serve warm with sour cream on the side.
Garnish with fresh cilantro or a squeeze of lime for added freshness.
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