Chicken Chimichangas
"These air fryer chicken chimichangas (or baked versions) offer a lighter take on the beloved Tex-Mex favorite and are incredibly simple to prepare! Stuffed with a delightful mix of cheese, green chiles, and flavorful chicken, they are sure to please."
Get the Calorie Master app
Download on the App Store for the best experience.
Ingredients
- 1/2 cup diced tomato
- 1/4 teaspoon kosher salt
- black pepper
- 12 ounces chicken breast
- Juice of 1/2 navel orange
- Juice of 1/2 lime
- 1 large garlic clove
- 1 teaspoon ground cumin
- 1 (4 oz) can mild diced green chiles
- 4 low-carb whole wheat tortillas
- 1/2 cup shredded pepper Jack cheese
- Olive oil spray
- 3 cups shredded lettuce
- 4 tablespoons sour cream
- 4 ounces avocado
- 1 teaspoon fresh lime juice
- 3 tablespoons chopped onion
- 1 tablespoon chopped fresh cilantro
Instructions
- 1
To prepare the pico de gallo: In a small mixing bowl, blend together the diced tomato, chopped onion, fresh cilantro, lime juice, and season with salt and pepper according to your preference.
- 2
For the chimichangas: In a spacious mixing bowl, combine the shredded chicken, orange juice, lime juice, minced garlic, cumin, and the drained chiles. Stir thoroughly to ensure everything is well mixed.
- 3
On a clean surface, take one tortilla at a time and place about a quarter of the chicken mixture (approximately 3/4 cup) in the lower third of the tortilla. Add 2 tablespoons of cheese on top of the filling. Starting from the edge closest to you, fold the tortilla over the filling. Then, tuck in the left and right edges towards the center and continue rolling it tightly into a cylinder. Set the finished chimichanga seam side down and repeat this process with the remaining tortillas and filling.
- 4
Set your air fryer temperature to 400°F to preheat.
- 5
Lightly coat all sides of the chimichangas with cooking oil spray. Place 2 chimichangas seam side down in the air fryer basket. (Ensure that each chimichanga is securely wrapped and placed seam side down in the basket to prevent them from opening while cooking.) Cook for 7 to 8 minutes, flipping them halfway through, until they are golden brown and crispy. (If using a toaster oven-style air fryer, adjust the temperature to 350°F; the cooking time will remain unchanged.) Continue the process with the remaining chimichangas.
- 6
For serving: Arrange 3/4 cup of shredded lettuce on each plate. Top with a chimichanga, followed by 2 tablespoons of pico de gallo, 1 tablespoon of sour cream, and 1 ounce of avocado. Garnish with fresh cilantro. Serve immediately for the best experience.
- 7
If you prefer to bake in the oven, place the chimichangas in a preheated oven at 400°F and bake for 18 to 20 minutes.