🧾 Ingredients (6 chimichangas)
🥩 Filling
- 2 cups cooked shredded chicken or lean beef
- 1 cup shredded cheese (cheddar / Monterey Jack / Mexican blend)
- ½ cup refried beans (or black beans for higher fiber + protein)
- ½ cup Greek yogurt (adds protein + creaminess, optional but recommended 💪)
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp garlic powder
- Salt & pepper to taste
🌯 Wraps
- 6 large whole wheat tortillas (or high-protein tortillas)
- Cooking spray or 1–2 tbsp olive oil (for crisping)
👩🍳 Instructions
1. Make the Filling
- In a bowl, mix:
- shredded chicken/beef
- beans
- spices
- Greek yogurt
- half the cheese
- Stir until creamy and well combined.
2. Assemble Chimichangas
- Spoon filling into each tortilla.
- Fold sides in, then roll tightly into burrito shape.
3. Crisp Method Options 🔥
🥇 Air Fryer (best high-protein light version)
- Spray lightly with oil
- Air fry at 375°F (190°C) for 8–10 minutes, flipping halfway
🥈 Oven
- Bake at 400°F (200°C) for 15–18 minutes
🥉 Pan-Fry (classic crispy)
- Fry in a little oil until golden on all sides
4. Serve
- Top with salsa, guacamole, or extra Greek yogurt instead of sour cream 😍
💪 High-Protein Boost Tips
- Use chicken breast or extra lean beef
- Swap sour cream for Greek yogurt
- Use high-protein tortillas
- Add extra beans or even lentils for more protein + fiber
📊 Approx Macros (per chimichanga)
- Protein: 25–35g
- Carbs: 25–35g
- Fat: 10–18g
- Calories: ~300–450