Yield: 4 large chimichangas
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Protein per chimichanga: ~35–45g (depending on ingredients used)
🧂 Ingredients
For the Filling:
- 1 lb (450g) extra-lean ground turkey, chicken breast, or lean beef
- ½ cup (100g) cooked black beans or pinto beans (optional for fiber)
- ½ cup (60g) diced onions
- 1 clove garlic, minced
- ½ cup (120g) low-fat cottage cheese or Greek yogurt (adds creaminess + protein)
- ¼ cup (25g) reduced-fat shredded cheddar or Mexican blend cheese
- 1 tbsp tomato paste
- ½ tsp chili powder
- ½ tsp cumin
- ½ tsp paprika
- ¼ tsp oregano
- Salt & pepper to taste
- Optional: diced jalapeño or green chiles for heat
For the Wrap:
- 4 large high-protein or low-carb tortillas (about 10-inch)
(Look for “high-protein” wraps — 10–15g protein each) - Nonstick cooking spray or 1 tsp olive oil (for air fryer/pan frying)
Optional Garnishes:
- Salsa or pico de gallo
- Nonfat Greek yogurt (as a sour cream substitute)
- Fresh cilantro
- Sliced avocado or guacamole
- Lime wedges
👩🍳 Instructions
1. Cook the Filling
- Heat a skillet over medium heat and lightly spray with cooking spray.
- Add onions and garlic; sauté for 2 minutes until fragrant.
- Add ground meat and cook until browned (about 6–8 minutes).
- Stir in tomato paste, spices, and a splash of water if needed to keep it moist.
- Once cooked through, stir in black beans, cottage cheese (or Greek yogurt), and shredded cheese.
- Mix well — the filling should be creamy, cheesy, and thick.
- Taste and adjust seasoning. Set aside to cool slightly.
2. Assemble the Chimichangas
- Lay a tortilla flat on a clean surface.
- Spoon about ½–¾ cup of filling into the center.
- Fold in the sides, then roll up tightly like a burrito.
- Repeat with remaining tortillas and filling.
3. Cook to Crispy Perfection
Option 1: Air Fryer (Best for Healthiest Result)
- Preheat air fryer to 400°F (200°C).
- Lightly spray chimichangas with cooking spray.
- Air fry for 8–10 minutes, turning halfway through, until golden and crisp.
Option 2: Oven-Baked
- Preheat oven to 400°F (200°C).
- Place chimichangas on a baking tray lined with parchment.
- Spray tops with oil spray.
- Bake for 15–20 minutes, flipping halfway, until crispy.
Option 3: Pan-Fried (Traditional Style)
- Heat 1–2 tsp oil in a skillet over medium-high heat.
- Place chimichangas seam-side down and cook for 1–2 minutes per side until golden brown.
- Drain on paper towels if needed.
4. Serve & Garnish
Top each chimichanga with:
- A spoonful of salsa
- Dollop of Greek yogurt (as sour cream)
- Fresh cilantro
- Optional sprinkle of cheese or diced avocado
💪 Nutrition Information (Per Chimichanga – Approximate)
| Nutrient | Amount |
|---|---|
| Calories | ~370–420 |
| Protein | 38–45g |
| Carbs | 25–30g |
| Fat | 10–14g |
| Fiber | 6–8g |
🧊 Storage Tips
- Fridge: Store in an airtight container for up to 4 days. Reheat in the air fryer or oven to keep crispy.
- Freezer: Wrap individually and freeze up to 2 months. Reheat from frozen in air fryer (10–12 minutes at 400°F).
⚡ QUICK VERSION (30 Seconds)
Mix cooked lean meat + Greek yogurt + cheese + spices →
Wrap in high-protein tortilla →
Air fry 400°F for 8–10 min →
Top with salsa + Greek yogurt →
Enjoy 40g of protein and a crispy fiesta in every bite! 🎉