Description
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.
Yield: 4 | Serving Size: 1chimichanga + toppings
Ingredients
For The Pico de Gallo
1/2cupdiced tomato
3tablespoonschopped onion
1tablespoonchopped fresh cilantro, plus more for garnish
1teaspoonfresh lime juice
1/4teaspoonkosher salt
black pepper, Freshly ground
For The Chimichangas
12ounceschicken breast, shredded leftover or rotisserie
Juice of 1/2 navel orange
Juice of 1/2 lime
1large garlic clove, minced
1teaspoonground cumin
1(4 oz) canmild diced green chiles, drained
4low-carb whole wheat tortillas, (I used La Tortilla Factory) 7- to 8-inches each
1/2cupshredded pepper Jack cheese, 2 oz total
Olive oil spray
3cupsshredded lettuce
4tablespoonssour cream
4ouncesavocado, 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.
- 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.
Baked Method
- To bake in the oven, bake in a preheated oven 400F 18 to 20 minutes.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.
