Air Fryer Mexican Chimichangas
Servings Prep Time
8 40mins
Cook Time
15mins
Servings Prep Time
8 40mins
Cook Time
15mins
Ingredients
  • 500grams finely diced chicken breast
  • 4tbsp Mexican seasoning16g
  • 1/2 red capsicum, finely chopped50g
  • 1/2 zucchini, finely chopped55g
  • 1/2 red onion, finely chopped50g
  • 8 wholemeal tortillas
  • 120grams light tasty cheese, shredded
  • 120grams mixed lettuce
  • 2punnets punnets of cherry tomatoes, chopped500g
  • parsley to garnish
  • 1 lime, in wedges
Instructions
  1. Heat a large frying pan over a medium- high heat.
  2. Cook diced chicken until browned, add mexican seasoning, capsicum, zucchini and red onion. Stir together until vegetables start to soften.
  3. Preheat the air fryer to 190C.
  4. 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.
  5. 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.
  6. Place a single layer of the chimichangas in the basket of the air fryer, with the bottom of the tortilla facing down.
  7. 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.
  8. Continue the process until all tortilla parcels are cooked.
  9. 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.
  10. 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.

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Air Fryer Mexican Chimichangas
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Rating: 0
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Course Main Dish
Cuisine Mexican
Prep Time 40 mins
Cook Time 15 mins
Servings
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
Course Main Dish
Cuisine Mexican
Prep Time 40 mins
Cook Time 15 mins
Servings
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
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Heat a large frying pan over a medium- high heat.
  2. Cook diced chicken until browned, add mexican seasoning, capsicum, zucchini and red onion. Stir together until vegetables start to soften.
  3. Preheat the air fryer to 190C.
  4. 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.
  5. 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.
  6. Place a single layer of the chimichangas in the basket of the air fryer, with the bottom of the tortilla facing down.
  7. 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.
  8. Continue the process until all tortilla parcels are cooked.
  9. 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.
  10. 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.

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