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Air Fryer Chimichangas – Lunch

7 Ingredients
15 Minutes
1 Servings
  • 0.0

496

Calories

21g

Fat

34g

Carbs

9g

Fiber

3g

Sugar

43g

Protein

123mg

Cholesterol

964mg

Sodium

889IU

Vitamin A

1mg

Vitamin C

380mg

Calcium

3mg

Iron

Ingredients Used
3 ozs Chicken Breast, Cooked (shredded)

1/4 cup Black Beans (cooked, rinsed)3 ozs Chicken Breast, Cooked (shredded)

1/4 cup Black Beans (cooked, rinsed)

2 2/3 tbsps Enchilada Sauce

2 tbsps Salsa

1 1/4 ozs Cheddar Cheese (shredded)

1 Whole Wheat Tortilla (large size)

1/2 tsp Avocado Oil

2 2/3 tbsps Enchilada Sauce

2 tbsps Salsa

1 1/4 ozs Cheddar Cheese (shredded)

1 Whole Wheat Tortilla (large size)

1/2 tsp Avocado Oil
Notes
Leftovers
Best enjoyed fresh while still crispy. Can refrigerate for up to three days and reheat in the oven or in a pan.

Serving Size
One serving is one tortilla (large size).

Gluten-Free
Use a gluten-free tortilla wrap.

Dairy-Free
Use a dairy-free cheese.

More Flavor
Add hot sauce.
Step by step Instructions
1. Preheat the air fryer to 400ºF (205ºC).

2. In a medium-sized bowl, combine the chicken, beans, enchilada sauce, and salsa and mix to combine. Then fold in the cheese and stir just to combine.

3. Lay the tortilla on a flat surface and divide the chicken mixture evenly into the tortillas. Roll tightly, tucking in all sides, and place in the air fryer, seam side down. Brush each chimichanga with oil.

4. Bake for nine to ten minutes, flipping halfway through, until lightly browned and crispy on both sides. Remove and let cool slightly before cutting in half. Enjoy!
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