Baked Chimichanga

  • 15MINS
  • 25MINS
  • 405KCAL

Essentially a deep-fried burrito, a chimichanga is a Tex-Mex classic and is such an indulgent treat! A great way to use up leftover chicken, we’ve baked this dish in the oven to keep it slimming friendly without compromising on the delicious flavours. Serve with the refreshing pico de gallo and a dollop of Greek yoghurt – delish!

Featured On
Pages 56-57

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Baked Chimichanga

Hints & Tips

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Cooked in the Ninja Speedi, instead of the oven, 4 minutes at 190°c then turned over for another 4 minutes
Served with a side of Mexican rice.
Instructions easy to follow and dish is easy to prepare
I used mini gluten free tortillas and the recipe made 8 servings. I served with a side salad but there are so many other options. There are still tasty the next day.
Alternative to chicken
As an alternative to chicken use minced beef. I also added extra chilli powder and chilli flakes as we love spicy food.

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‘As they say in Mexico "más"!! Worth the prep time for this very satisfying dish.’


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See what others have to say

JJSaturday 3rd December 2022

Hi there I love your chimichanga receipe and want to make it for someone with a wheat allergy, will it be wheat free if I can get wheat free wraps?


    HollyWednesday 21st December 2022

    Hey JJ, You need to swap the tortilla wraps for a gluten free version and use Henderson’s relish instead of Worcestershire sauce, Hope that helps!


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