Chicken Chimichangas
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4.9
228 reviews
Excellent
Chicken Chimichangas
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Crispy air fryer chicken chimichangas (or baked) are a healthier twist on the Tex-Mex classic and so easy to make! Filled with cheese, green chiles, and seasoned chicken.
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Ingredients
- 1/2 cup diced tomato
- 12 ounces chicken breast (shredded leftover or rotisserie)
- 3 tablespoons chopped onion
- Juice of 1/2 navel orange
- 1 tablespoon chopped fresh cilantro (plus more for garnish)
- Juice of 1/2 lime
- 1 teaspoon fresh lime juice
- 1 large garlic clove (minced)
- 1/4 teaspoon kosher salt
- 1 teaspoon ground cumin
- black pepper (Freshly ground )
- 1 (4 oz) can mild diced green chiles (drained)
- 4 low-carb whole wheat tortillas ((I used La Tortilla Factory) 7- to 8-inches each)
- 1/2 cup shredded pepper jack cheese (2 oz total)
- Olive oil spray
- 3 cups shredded lettuce
- 4 tablespoons sour cream
- 4 ounces avocado (from 1 small Hass, diced)
Instructions
- For the pico de gallo: In a small bowl, combine the tomato, onion, cilantro, lime juice, salt, and pepper to taste.
- To bake in the oven, bake in a preheated oven 400F 18 to 20 minutes.
- For the chimichangas: In a large bowl, combine the chicken, orange juice, lime juice, garlic, cumin, and drained chiles. Mix well to incorporate.
- On a work surface, working with one at a time, place one-quarter of the chicken mixture (almost 3/4 cuonto the bottom third of a tortilla. Sprinkle each with 2 tablespoons cheese. Lift the edge nearest you and wrap it around the filling. Fold the left and right sides in toward the center and continue to roll into a tight cylinder. Set aside, seam side down, and repeat with the remaining tortillas and filling.
- Preheat the air fryer to 400°F.
- Lightly spray all sides of the chimichangas with oil. Place 2 of the chimichangas seam side down in the air fryer basket. (Make sure each chimichanga is tightly wrapped and seam side down in the basket or it will open during cooking.) Cook for 7 to 8 minutes, flipping halfway, until golden and crisp. (For a toaster oven–style air fryer, cook at 350°F; the timing remains the same.) Repeat with the remaining chimichangas.
- To serve: Place 3/4 cup shredded lettuce on each plate. Place a chimichanga on top, along with 2 tablespoons pico de gallo, 1 tablespoon sour cream, and 1 ounce avocado. Garnish with cilantro. Serve immediately.
Nutrition Information
Show Details
Serving
1chimichanga + toppings
Calories
391kcal
(20%)
Carbohydrates
30g
(10%)
Protein
40g
(80%)
Fat
18.5g
(28%)
Saturated Fat
6g
(30%)
Cholesterol
93mg
(31%)
Sodium
716mg
(30%)
Fiber
16.5g
(66%)
Sugar
5g
(10%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 391 kcal
% Daily Value*
| Serving | 1chimichanga + toppings | |
| Calories | 391kcal | 20% |
| Carbohydrates | 30g | 10% |
| Protein | 40g | 80% |
| Fat | 18.5g | 28% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 93mg | 31% |
| Sodium | 716mg | 30% |
| Fiber | 16.5g | 66% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
228 reviews
Excellent
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