| Prep Time | 40 mins |
| Cook Time | 15 mins |
| Servings |
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Ingredients
- 500 grams finely diced chicken breast
- 4 tbsp Mexican seasoning 16g
- 1/2 red capsicum, finely chopped 50g
- 1/2 zucchini, finely chopped 55g
- 1/2 red onion, finely chopped 50g
- 8 wholemeal tortillas
- 120 grams light tasty cheese, shredded
- 120 grams mixed lettuce
- 2 punnets punnets of cherry tomatoes, chopped 500g
- parsley to garnish
- 1 lime, in wedges
Ingredients
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Instructions
- Heat a large frying pan over a medium- high heat.
- Cook diced chicken until browned, add mexican seasoning, capsicum, zucchini and red onion. Stir together until vegetables start to soften.
- Preheat the air fryer to 190C.
- Lay the tortilla on a flat surface and place about 3 tablespoons of the chicken and vegetable mixture in the middle of the tortilla. Top with a sprinkle of cheese.
- Fold in the bottom and top of the tortilla over the filling and roll in the sides tightly to enclose the filling. Repeat the process with the remaining tortillas.
- Place a single layer of the chimichangas in the basket of the air fryer, with the bottom of the tortilla facing down.
- Cook for 5 minutes, after 5 minutes turn the tortilla parcels and cook for another 2-3 minutes or until they have started to brown and go crispy.
- Continue the process until all tortilla parcels are cooked.
- One wrap is one serve. Serve with a simple salad of mixed lettuce and cherry tomato. Top with parsley and a wedge of lime on the side for dressing.
- To bulk up the calories of this recipe you could add avocado, greek yogurt or sour cream, or have two per serve.
Recipe Notes
239 calories per serve.