SERVES 6 / PREP: 15 MINUTES / COOK: 25 MINUTES / TOTAL: 40 MINUTES
The deep-fried Tex-Mex burrito—a chimichanga—is a popular item in many Mexican restaurants. With the deep-frying comes a very high fat content, so it’s no longer an option after surgery. These baked chimichangas, however, are easy to make at home and satisfy all your cravings for those original ooey gooey deep-fried burritos. Yes, please.
1½ cups chopped cooked chicken
1 cup shredded cheese, such as Colby Jack or Mexican cheese blend
⅔ cup Fresh Salsa (here), plus additional for topping
1 teaspoon ground cumin
½ teaspoon dried oregano
¼ teaspoon crushed red pepper
2 scallions, chopped
6 (7- to 8-inch) whole-wheat tortillas, such as La Tortilla Factory low-carb tortillas
2 tablespoons extra-virgin olive oil
1 Preheat the oven to 400°F. Line a large rimmed baking sheet with aluminum foil.
2 In a large bowl, mix together the chicken, cheese, salsa, cumin, oregano, red pepper, and scallions.
3 On a large plate or cutting board, place about ¼ cup of filling mixture in the middle of each tortilla. Fold over the tortilla, pull in the sides, and tightly roll it closed. Place the chimichangas seam-side down on the baking sheet.
4 Using a pastry or marinade brush, lightly brush the top of each chimichanga with the olive oil.
5 Bake for 25 minutes, or until the tops turn golden brown.
6 Garnish each chimichanga with additional salsa before serving.
Per Serving (1 chimichanga): Calories: 205 Total fat: 10g Sodium: 382mg Total carbs: 13g Sugar: 1g Fiber: 8g Protein: 24g
Post-Op Servings
1 chimichanga