Cheesy Chimichanga

Chanukah — the season when fried, cheesy food is not only excusable but pretty much a mitzvah!

My mother-in-law told me about some fried deli wraps my sister-in-law had made for Yom Tov, and it struck me that it would be an awesome idea with an oozy cheesy filling.

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-inch (15-cm) wraps
• 2 Tbsp oil, plus more for frying
• 1 onion, thinly sliced
• 1 lb (450 g) mushrooms, sliced (either fresh or canned)
• 1 cup frozen spinach, thawed
• 1 tsp salt
• ½ tsp garlic powder
• pinch of black pepper
• 8 oz (225 g) ricotta cheese
• 8 oz (225 g) Mehadrin shredded Mozzarella Cheese
• 3 eggs, beaten
• 2 cups cornflake crumbs

Heat 2 Tbsp oil in a frying pan and sauté onion until it starts to turn golden. Add mushrooms and spinach and sauté another 5–7 minutes. Add seasonings and remove from heat.