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4.9 from 228 votes

Chicken Chimichangas

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.

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 4
Calories: 391 kcal
Course: Dinner
Cuisine: Mexican , Tex-Mex

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

    Cup of Yum
  1. For the pico de gallo: In a small bowl, combine the tomato, onion, cilantro, lime juice, salt, and pepper to taste.
  2. To bake in the oven, bake in a preheated oven 400F 18 to 20 minutes.
  3. For the chimichangas: In a large bowl, combine the chicken, orange juice, lime juice, garlic, cumin, and drained chiles. Mix well to incorporate.
  4. 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.
  5. Preheat the air fryer to 400°F.
  6. 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.
  7. 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

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

% 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.