Remove the green bell pepper seeds and roughly chop green bell pepper, onion, and tomato. Then blend them roughly.

Put them in a bowl, then add salt, black pepper, lime juice, chili flakes, androughly chopped cilantro. Stir until well combined. Set aside.

In a pot, boil the chicken breast fillet until cooked, drain the water then shred the cooked chicken breast fillet.

Heat oil in a pan, then add garlic and onion and cook until fragrant. Add the shredded chicken, chili powder, cumin, paprika powder, lime juice, and salsa sauce. Stir until well combined.

Pour in chicken broth, then add salt and black pepper. Stir until well combined and cook until the liquid evaporates.

Heat a pan over small heat, then warm the tortillas one by one until they are pliable. Fill the tortilla shells with 2 tbsp of the chicken mixture and mozzarella cheese.

Lift the edges of the tortilla and roll it over the filling to secure it. Fold in the sides and continue rolling until you reach the opposite end. Repeat it with the rest of the tortillas.

Heat oil, then fry the chimichangas until all sides are golden brown. Serve chimichangas with lettuce and tomato slices. Then add a dollop of sour cream and salsa sauce on top. Sprinkle it with chopped cilantro as a garnish. Enjoy!