Chef Jason Roberts and his Chicken Chimichanga

Cooking over the summer can seem like a chore, but according to New Zealand native and international celebrity chef Jason Roberts, it should be fun, healthy and deliciously simple!

(Interview) Chef Jason Roberts and his Chicken Chimichanga

A recipe of Jason Roberts

Here's another quick and easy recipe that I love making at home. Originally deep fried, served with sour cream and mozzarella, I have modified it to reduce saturated fat content. Served as a meal or as a snack is entirely up to you, enjoy.

• 3 Tbsp olive oil
• 1 spanish onion finely chopped
• 2 cloves garlic chopped
• 1 tsp ground cumin
• 1/2 tsp ground allspice
• 1/2 tsp chilli flakes
• 1 lb. minced chicken
• 1 tin crushed tomatoes (14 oz.)
• 2 Tbsp fresh coriander leaves chopped
• 6 flour tortillas
• 1 cup low-fat mozzarella
• 1 avocado
• 1/2 cup low fat sour cream (optional)

1. Heat 1 Tbsp oil in a frying pan (save the additional 2 Tbsp for later), add the onion and garlic and cook until soft, add dry spices, and cook for a further 30 to 40 seconds.
2. Add in the minced chicken, and cook until meat has browned, add tomatoes and simmer for 5 minutes. If it's looking a little dry, add a little water to moisten. Stir through the coriander and set aside to cool.
3. Place mixture down the centre of the tortillas, sprinkle with grated cheese, tuck in the sides and roll up
4. Heat the remaining 2 Tbsp oil up in a frying pan. Place the tortilla roll-up, seam side down. Cook on a low heat til golden. Turn and cook on all sides until crisp.
5. To serve, carve in half, serve with wedges of avocado, a scoop of the sour cream and maybe topped with a few extra coriander leaves.