THIS week Flintshire chef Charlotte Seddon has been inspired by one of the biggest stories to break in North Wales for some time.

Wrexham and the surrounding area is buzzing after it was confirmed actors Ryan Reynolds and Rob McElhenney are interested in investing in Wrexham AFC.

What better way to celebrate than with a spicy treat inspired by Reynold’s most famous role as the Marvel anti-hero Deadpool?

The Leader:

Charlotte said: It seems North Wales has gone Ryan Reynolds mad since we heard there is a chance he is buying Wrexham FC. This obviously caused me to have a Deadpool film night, in which I noticed Deadpool’s favourite food to be chimichangas. A couple of years ago we travelled around New Mexico where TexMex was the staple cuisine and we lived off it for days, so I’ve had to have a go at recreating Deadpool’s favourite, the deep-fried burrito!”

“Chimichangas can have a variety of fillings including beef, pulled pork, chicken and vegetables. My preference (and I’m going to assume it’s the same for Deadpool) is chicken served with salsa, guacamole and sour cream. You can also serve it with rice and refried beans for a more substantial meal.” Purists would say you have to fry your chimichanga but if you prefer you can cook them in the oven at 180 degrees, just brush them with some oil and bake for 25 minutes

The recipe takes about 90 minute, serves five to six, and pairs well with a cold pint of Wrexham Lager or similar.

The Leader:



1 onion finely diced

1 red pepper finely chopped

2 garlic cloves crushed

1 jalapeno pepper finely diced

1tsp cumin

1tsp chilli flakes

1 tsp paprika

1tsp cayenne pepper

1 tin sweetcorn (160g drained weight)

120g grated cheddar cheese

6 flour tortillas

Sour cream (to serve)

½ rotisserie chicken

Special equipment: cocktail sticks


3 large ripe tomatoes, seeds removed and finely chopped

½ red onion

1 large mild green chilli finely chopped

½ lime

1 garlic clove crushed

2 tbsp olive oil

½ bunch coriander finely chopped


2 ripe avocados

1 lime (juice and zest)

¼ tsp salt (or to taste)

½ bunch coriander finely chopped

1 ripe tomato, seeds removed and finely chopped

1 red chilli finely chopped

½ red onion finely chopped

The Leader:



1. Mash the avocado, lime juice, lime zest and salt together in a bowl

2. Mix in the coriander, red onion and red chilli

3. Stir through the chopped tomatoes and season with pepper and more salt if needed

4. Chill in the fridge whilst cooking the other elements


1. Put the tomatoes, green chilli and red onion into a bowl and mix well

2. Add the coriander and garlic into the bowl

3. Add the juice of half a lime

4. Season with salt and pepper and add around 2tbsp olive oil to reach the desired consistency, adjust with more lime juice if needed

5. Leave at room temperature whilst cooking the other elements

The Leader:


1. Heat a tablespoon of vegetable oil and fry the onion, garlic, jalapeno and red pepper, season with salt and pepper and cook for 3-5minutes over a medium heat

2. Shred the rotisserie chicken and add to the pan along with the cumin, paprika, chilli flakes and cayenne pepper and mix well

3. Add the sweetcorn and 150g of salsa to the pan and heat through for a couple of minutes then remove from the heat

4. Lay out a tortilla and spoon 3 heaped tablespoons into the middle, flatten it out into a rectangle and top with grated cheese

5. Make sure the longest edge of the rectangle filling is closest to you, fold the bottom of the tortilla over the filling, then do the same with the left and right sides. Finally roll the tortilla away from you and over the top edge to make a snug parcel. Use a cocktail stick to secure the ends and stop it unravelling

6. Repeat with the other tortillas, depending how big they are you will get 5 or 6 out of the mix. If your chimichangas are too big you might need two cocktail sticks to secure them

7. Pour in enough vegetable oil into a frying pan to be 3cm deep and heat over a medium to high heat until it reaches around 190 degrees, (when a piece of bread sizzles when dropped in) or heat a deep fat fryer to 190 degrees

8. Cooking two at a time put the chimichangas in seam side down and cook for about 2 minutes on each side until crisp and golden

9. Remove the cocktail stick and serve with the remaining salsa, guacamole and sour cream