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Dairy
Easy
30 Minutes
Diets 
Chimichangas are a deep-fried burrito that are common in Tex-Mex cuisine. I added the cornflake crumb layer for some added crunch. I know I’ve mentioned this before, but wraps are truly a staple pantry item in my house. Sometimes I feel like I’m running my own contest on how many ways I can use a wrap! So I rummaged through my kitchen and found the perfect filling ingredients — half a tub of ricotta, a bag of frozen spinach, and those super-handy canned mushrooms. This recipe didn’t even require a trip to the grocery store! Yields 15 wraps
15 (6-in./15-cm.) wraps
2 tablespoons oil, such as Gefen Canola Oil, plus more for frying
1 onion, thinly sliced
1 pound (450 grams) mushrooms, sliced (either fresh or canned)
1 cup frozen spinach, thawed
1 teaspoon salt
1/2 teaspoon Pereg Garlic Powder
pinch of black pepper
8 ounces (225 grams) ricotta cheese
8 ounces (225 grams) shredded mozzarella cheese
3 eggs, beaten
2 cups Gefen Cornflake Crumbs
Heat two tablespoons oil in a frying pan and sauté onion until it starts to turn golden. Add mushrooms and spinach and sauté another five to seven minutes. Add seasonings and remove from heat.
Once vegetables have cooled, add in the cheeses and stir.
Lay a wrap on a plate. Spoon two tablespoons of the veggie-cheese mixture in the center of the wrap. Fold in the two sides and then roll up. Lay on a tray seam-side down so they stay shut.
When all the wraps have been filled, dip them one at a time in the beaten eggs and then roll in cornflake crumbs.
Heat oil in a frying pan and fry wraps on each side until golden brown. Serve warm.
Photography by Saraizel Senderovits
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These are delicious! I tried them last year for Chanukah and the recipe is a keeper!
Wonderful!