Cook the chicken filling

• Heat the olive oil in a large skillet over medium-high heat.
• Add the chicken thighs, chicken seasoning, cayenne pepper, paprika, garlic powder and black pepper and cook for 4 minutes.
• Add the bell pepper and onion and cook for 3–4 minutes.

Finish the filling

• Stir in the hot chili sauce, kecap manis and crème fraîche, mix well and simmer for 2 minutes.
• Add the shredded cheddar and stir until fully melted.
• Remove from the heat and let the filling cool slightly.

Make the sealing paste

• Mix the flour with the water until smooth to seal the wraps.

Roll the chimichangas

• Place a tortilla on your work surface, sprinkle with extra cheese if you like and spoon about a portion of the chicken filling.
• Fold in the sides and roll the tortilla up tightly into a compact roll.
• Brush a little flour paste on the last edge and press firmly to seal. Repeat with the remaining tortillas.

Fry until golden

• Heat a thin layer of oil in a skillet over medium-high heat.
• Place the wraps seam side down and fry until golden brown and crispy on all sides.
• Drain on paper towels.

Serve

• Serve warm with your favorite sauce.