📍 Where this dish comes from: Yucatán · Chichén Itzá
Discover the history of this region →
Discover the history of this region →
Servings: 4 servings
Calories: 320kcal
Ingredients
- 4 low-carb tortillas 8-inch; sub: egg-white wraps
- 2 cups shredded cooked chicken sub: pulled pork or turkey
- 1 cup shredded cheddar/Jack sub: mozzarella or dairy-free
- 1 tbsp taco seasoning sugar-free; sub: chipotle powder + cumin
- 2 tbsp sour cream sub: cream cheese
- 2 tbsp olive or avocado oil sub: melted butter
- Lime wedge & cilantro to serve; sub: green onion
Instructions
- Mix filling: Combine chicken, sour cream, taco seasoning, and half the cheese.
- Fill & roll: Divide filling across tortillas; roll burrito-style, tucking ends.
- Brush & bake: Place seam-down on parchment-lined sheet, brush all sides with oil. Bake 425°F (220°C) 15 min, flipping halfway — or air-fry 380°F (195°C) 8 min until golden.
- Finish: Sprinkle remaining cheese on top during last 2 min. Rest 2 min; garnish with cilantro and lime.
Nutrition
Serving: 1serving | Calories: 320kcal | Protein: 26g | Fat: 21g
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About This Dish
These golden chimichangas deliver restaurant-style crunch without the deep-fry. Shredded chicken is tumbled with taco spices and cheese, wrapped in low-carb tortillas, then brushed with oil and baked until crackly.
Health Benefits
- Low-carb tortillas replace the standard flour tortillas used in traditional chimichangas.
- Chicken and cheese provide the protein and fat that make this dish filling.
Pairs Well With
- Taco Jar Salad
- Air-Fried Avocado Fries