Description
Crispy on the outside, flavorful on the inside, these Keto Mexican Chimichangas are a low-carb take on a Tex-Mex classic. Perfect for dinner or meal prep
Ingredients
Scale
For the Filling:
- 2 cups cooked and shredded chicken breast
- 1 cup shredded cheddar cheese
- ½ cup cream cheese, softened
- ¼ cup diced green chilies
- 1 tsp cumin
- 1 tsp chili powder
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt and pepper to taste
For the Wraps:
- 4 large low-carb tortillas
For Frying:
- 2–3 tbsp avocado oil
Instructions
- Prepare the Filling:
- In a large mixing bowl, combine the shredded chicken, cheddar cheese, cream cheese, green chilies, and all spices. Mix until well incorporated.
- Assemble the Chimichangas:
- Lay a tortilla flat and place about ½ cup of the filling in the center.
- Fold the sides in, then roll tightly like a burrito. Repeat for all tortillas.
- Fry the Chimichangas:
- Heat avocado oil in a large skillet over medium heat.
- Place the chimichangas seam-side down in the skillet. Fry for 2-3 minutes on each side, or until golden brown and crispy.
- Serve:
- Remove from the skillet and place on a plate lined with paper towels to drain excess oil.
- Serve hot with sour cream, guacamole, or salsa.
Notes
- Use leftover chicken or rotisserie chicken for quicker prep.
- To make this dish even lower in carbs, consider making homemade almond flour tortillas.
- If you prefer baking over frying, preheat the oven to 375°F (190°C), brush the chimichangas with avocado oil, and bake for 12-15 minutes until crispy.
- For added spice, stir in a dash of hot sauce or diced jalapeños into the filling.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 1 chimichanga
- Calories: 320
- Sugar: 1g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 85mg