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In a large mixing bowl combine:
- Shredded chicken
- Cream cheese
- Cheddar cheese
- Monterey Jack cheese
- Green chilies
- Salsa
Add:
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- Garlic powder
- Onion powder
- Cumin
- Chili powder
- Paprika
- Salt
- Black pepper
Mix thoroughly until all ingredients are evenly combined.
The filling should be creamy and well seasoned.
Step 2: Warm the Tortillas
Warm the low-carb tortillas for 10–15 seconds in the microwave.
This makes them more flexible and easier to fold.
Step 3: Fill the Tortillas
Place a tortilla on a flat surface.
Add approximately ⅓ cup of chicken filling to the center.
Fold the sides inward, then roll tightly from the bottom to create a burrito-style package.
Repeat with the remaining tortillas and filling.
Step 4: Prepare for Cooking
Brush the outside of each chimichanga lightly with melted butter or avocado oil.
This helps create a crispy golden finish.
Air Fryer Method
Step 5A: Preheat Air Fryer
Preheat the air fryer to 375°F (190°C).
Step 6A: Air Fry
Place chimichangas seam-side down in the air fryer basket.
Cook for 8–10 minutes.
Flip halfway through cooking.
Cook until golden brown and crispy.
Oven Method
Step 5B: Preheat Oven
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