Low-Carb Chicken Chimichangas
Can you believe it? A HEALTHY chimichanga? Well, ya better. This chimichanga recipe is not only low carb, but they’re also down right delicious. Honestly these are just a new staple in our house and the sauce I made with it – don’t even get me started! Let’s fiesta right on into this recipe!!
Chimichangas & Ditching the Deep Fry
Traditionally when you think of Chimichangas, you think of the deep fried goodness that comes along with it. Thankfully with modern technology we can now turn to our oil-less air fryer to be the life saver in making everything 100x more tasty.
Not to mention the fact that we should always stay away from fried foods all together! Obviously the occasional French fry won’t kill you, but it’s great to be educated as to WHY those fried foods can be so harmful. So let’s break it down.
More often than not, fried foods are fried in hydrogenated oils which are high in trans fats. Trans fats raise your LDL (bad cholesterol) levels which in turn can lead to many health concerns that we won’t even dive into.
Is that enough to convince you to get an air fryer? I think so! Personally, I love using this one. It’s the perfect size, affordable and gets the job done!
Chicken Chimichanga Specifics
The most important part of this recipe is 100% the coconut tortillas. I’m obsessed with the Nuco Coconut Wraps which can be found here in my pantry staples section of my amazon store. The ingredients are super minimal and clean. What’s not to love?
We can dive into the other details below, but if you’re looking to REALLY impress a crowd, whip these up with my Chocolate Chunk Almond Butter Cookies for dessert & you’ll have a happy crew. Guaranteed!
Low Carb Chicken Chimichangas
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Ingredients
- For the Chimichangas:
- 5 Nuco Coconut Wraps
- 20 Oz. Organic Chicken, Shredded
- 1 Packet Organic Taco Seasoning
- 10 Tbsp Organic Mexican Blend Cheese, Shredded
- 1/2 Cup Red Onion, Chopped
- Avocado Oil Spray
- For the Dipping Sauce/Topping:
- 1 Cup Non Fat Greek Yogurt
- Hot Sauce of Choice
- Fresh Cilantro
-
Instructions
Let’s Chimichanga!
- First, prepare your protein. I’ve been loving boiling my chicken breasts in seasoned water. From there, shred the chicken once cooked and mix in your taco seasoning.
- While the chicken is cooking, take your chopped red onion and sauté it until it’s cooked through.
- Mix the cooked red onions with your shredded chicken + taco seasoning.
- Lay your coconut wrap down and spray lightly with avocado oil. Flip so that the sprayed side will be the outside of your wrap. Take a spoonful of chicken (1/5 of your mixture) + a spoonful of your cheese (2 tbsp each) and fold the top down, bottom up, side over and other side over. Place folded side down in your air fryer.
- Repeat the above step until all of your chimichangas are wrapped.
- Place your chimichangas in the air fryer for 3-5 minutes on 300 so that they get golden brown.
- While your chimichangas are cooking, mix your greek yogurt with your hot sauce of choice. I didn’t include a hot sauce measurement as it will depend on the level of spice that you’re looking for! I prefer to use about 1 tbsp. 🙂
- Top your chimichangas with a dollop of your sauce, fresh cilantro and enjoy!
Notes
If you don't have an air fryer, replace the air frying step with broiling in your oven for 3-5 minutes. Feel free to sub out the cheese for your favorite cheese of choice! My favorite hot sauce to use for the sauce is Tapatio, but use your favorite!
Low Carb Chicken Chimichangas
Print This
Ingredients
- For the Chimichangas:
- 5 Nuco Coconut Wraps
- 20 Oz. Organic Chicken, Shredded
- 1 Packet Organic Taco Seasoning
- 10 Tbsp Organic Mexican Blend Cheese, Shredded
- 1/2 Cup Red Onion, Chopped
- Avocado Oil Spray
- For the Dipping Sauce/Topping:
- 1 Cup Non Fat Greek Yogurt
- Hot Sauce of Choice
- Fresh Cilantro
Instructions
Let’s Chimichanga!
- First, prepare your protein. I’ve been loving boiling my chicken breasts in seasoned water. From there, shred the chicken once cooked and mix in your taco seasoning.
- While the chicken is cooking, take your chopped red onion and sauté it until it’s cooked through.
- Mix the cooked red onions with your shredded chicken + taco seasoning.
- Lay your coconut wrap down and spray lightly with avocado oil. Flip so that the sprayed side will be the outside of your wrap. Take a spoonful of chicken (1/5 of your mixture) + a spoonful of your cheese (2 tbsp each) and fold the top down, bottom up, side over and other side over. Place folded side down in your air fryer.
- Repeat the above step until all of your chimichangas are wrapped.
- Place your chimichangas in the air fryer for 3-5 minutes on 300 so that they get golden brown.
- While your chimichangas are cooking, mix your greek yogurt with your hot sauce of choice. I didn’t include a hot sauce measurement as it will depend on the level of spice that you’re looking for! I prefer to use about 1 tbsp. 🙂
- Top your chimichangas with a dollop of your sauce, fresh cilantro and enjoy!
Notes
If you don't have an air fryer, replace the air frying step with broiling in your oven for 3-5 minutes. Feel free to sub out the cheese for your favorite cheese of choice! My favorite hot sauce to use for the sauce is Tapatio, but use your favorite!
