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Baked Chicken Chimichangas (Low-Carb Wraps)

These golden chimichangas deliver restaurant-style crunch without the deep-fry.
Print Recipe
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Course: Main Course
Cuisine: Mexican
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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