Yvonne Cobb's childhood chicken chimichangas
In a This Morning first, we’re welcoming deaf cook Yvonne Cobb to the kitchen for our first ever live deaf cookery item. Alongside her interpreters, Yvonne will be making the programme more accessible for those people who use British Sign Language as their preferred language.
She’ll be making us a favourite dish from her childhood - her tasty chicken chimichangas. With just a few ingredients, they’re super simple but always a big hit at tea time. And at only 40p a parcel, it's a winner on the bank balance too!
2 chicken breasts, cut into strips
2 large potatoes, diced and cooked
2 green peppers, diced
8 flour tortilla wraps
4 tsp garlic puree
2 tsp all purpose seasoning
2 tsp sweet smoked paprika
For the salsa
2 large tomatoes, chopped
Small handful each of fresh mint and coriander, chopped
Juice of 1 lime juice
Extra virgin olive oil
Salt and pepper
Shredded iceberg leaves
Small bowl of soured cream
Small bowl of sweet chilli sauce
Chopped fresh chives
1. Heat oil in a frying pan and add chicken, potatoes and garlic puree and cook for 5 - 7 minutes, or until the chicken is cooked through.
2. Add the green pepper, smoked paprika, all purpose seasoning and salt and pepper. Fry for a few minutes until the mixture is hot and add a little water if necessary.
3. Place a scoop of the cooked mixture into the middle of a tortilla and fold the bottom up, sides in and top down to form a neat parcel. Repeat with all the mixture to make up 4 parcels.
4. Clean the pan and heat to a medium heat then add some oil.
5. Fry each parcel for a few minutes on each side and then drain on kitchen paper.
6. Make up a platter of parcels and accompany them with shredded lettuce, tomato salsa, chilli sauce and soured cream.