1. Heat 1 tablespoon oil in a large pan over a medium heat. Add the onion, garlic and a pinch of salt to the pan and gently fry for 3 – 4 minutes until the onions begin to soften. Add the pepper and fry for a further 2 minutes.
2. Add the cooked chicken to the pan along with the cumin, coriander and cinnamon and stir well, allowing to fry for just 1 minute. Spoon in the chipotle and stir through. Pour in the tomatoes along with 1/3 can water.
3. Add the washed and drained beans and allow the mixture to gently simmer for approximately 10 minutes until the liquid has reduced to create a thick sauce. Place the rice in the microwave for 1 minute to slightly warm before stirring through the chicken mixture.
4. Remove from the heat and prepare the wraps by placing on a flat, clean surface ready to fill and roll. Spoon a little of the mixture into the middle of each wrap. Top with a generous handful of cheese before folding in the ends of the wraps and rolling into a burrito shape, making sure the filling is well sealed.
5. Brush the outside of the chimichangas with a little oil and place in the air fryer to bake 10 minutes until golden on the outside and the cheese has melted on the inside.
6. To serve, place a chimichanga on a plate and generously drizzle with soured cream before sprinkling over a little more crumbled Mexicana. Top with jalapeño slices if desired and fresh coriander. Serve alongside salsa and lettuce.

Cook’s Notes:

– These Chimichangas can be made in advance, wrapped in foil and kept in the fridge for up to 3 days. As in accordance to the recipe, (remove the foil) brush with a little oil before popping in the air fryer. If cooking from cold allow an additional 5-6 minute cook time.