Chicken Chimichanga
Ingredients
Ingredients
Total Time 35 min Prep Time 15 min Cook Time 20 min Yield 4 For The Pico de Gallo
1/2 cup diced tomato 3 Tbsp chopped onion 1 Tbsp chopped fresh cilantro (plus more for garnish) 1 tsp fresh lime juice 1/4 tsp kosher salt Freshly ground black pepper For The Chimichangas
12 ounces shredded leftover or rotisserie chicken breast Juice of 1/2 navel orange Juice of 1/2 lime 1 large garlic clove (minced) 1 tsp ground cumin 1 4 oz can mild diced green chiles (drained) 4 low-carb whole wheat tortillas 1/2 cup shredded pepper Jack cheese (2 oz total) Olive oil spray 3 cups shredded lettuce 4 Tbsp sour cream 4 ounces avocado Recipe Link
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.