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Air Fryer Chicken Chimichangas with Pico de Gallo and Avocado Recipe

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4 from 6 reviews

These Chicken Chimichangas are a crispy, flavorful Tex-Mex favorite made with shredded chicken, fresh herbs, and spices wrapped in whole wheat tortillas and air-fried to perfection. Served with homemade pico de gallo, shredded lettuce, sour cream, and fresh avocado, this recipe offers a delicious and healthier twist on traditional fried chimichangas.

Ingredients

Pico de Gallo

  • 1/2 cup diced tomato
  • 3 tablespoons chopped onion
  • 1 tablespoon chopped fresh cilantro (plus more for garnish)
  • 1 teaspoon fresh lime juice
  • 1/4 teaspoon kosher salt
  • Freshly ground black pepper, to taste

Chimichanga Filling

  • 12 ounces chicken breast, shredded (leftover or rotisserie)
  • Juice of 1/2 navel orange
  • Juice of 1/2 lime
  • 1 large garlic clove, minced
  • 1 teaspoon ground cumin
  • 1 (4 oz) can mild diced green chiles, drained

Assembly and Serving

  • 4 low-carb whole wheat tortillas (7- to 8-inches each)
  • 1/2 cup shredded pepper Jack cheese (2 oz total)
  • Olive oil spray
  • 3 cups shredded lettuce
  • 4 tablespoons sour cream
  • 4 ounces avocado (from 1 small Hass), diced

Instructions

  1. Prepare Pico de Gallo: In a small bowl, combine the diced tomato, chopped onion, chopped cilantro, lime juice, kosher salt, and freshly ground black pepper to taste. Mix well and set aside to let the flavors meld.
  2. Make Chimichanga Filling: In a large bowl, mix the shredded chicken with orange juice, lime juice, minced garlic, ground cumin, and drained diced green chiles. Stir thoroughly to combine all ingredients evenly.
  3. Assemble Chimichangas: On a clean work surface, place one-quarter of the chicken mixture onto the bottom third of each tortilla, spreading it out evenly. Sprinkle 2 tablespoons of shredded pepper Jack cheese over the filling. Fold the edge of the tortilla nearest you over the filling, then fold the left and right sides inward toward the center. Roll tightly into a cylinder shape. Place each chimichanga seam side down and repeat with remaining tortillas and filling.
  4. Preheat Air Fryer: Set your air fryer to 400°F and allow it to preheat fully for even cooking.
  5. Cook Chimichangas: Lightly spray all sides of the chimichangas with olive oil spray. Place two chimichangas seam side down in the air fryer basket, ensuring they are secure to prevent unrolling. Cook for 7 to 8 minutes, flipping halfway through, until they are golden brown and crispy. For toaster oven style air fryers, cook at 350°F for the same time. Repeat with remaining chimichangas.
  6. Serve: Place 3/4 cup of shredded lettuce on each plate. Top with a chimichanga, then add 2 tablespoons of pico de gallo, 1 tablespoon sour cream, and 1 ounce diced avocado. Garnish with additional cilantro as desired and serve immediately.
  7. Optional Baking Method: To bake instead of air frying, preheat your oven to 400°F. Place the assembled chimichangas seam side down on a baking sheet and bake for 18 to 20 minutes until crispy and golden.

Notes

  • You can use leftover rotisserie chicken to save prep time and add flavor.
  • Low-carb whole wheat tortillas help keep this recipe healthier.
  • Make sure to seal the chimichangas tightly to prevent filling from spilling during air frying.
  • If you prefer extra crispiness, lightly spray the chimichangas with olive oil spray before cooking.
  • For more heat, try adding diced jalapeños or a spicy salsa instead of mild diced green chiles.
  • The baked method yields a slightly different texture but is a great alternative if you don’t have an air fryer.

Find it online: https://cookedbygrace.com/air-fryer-chicken-chimichangas-with-pico-de-gallo-and-avocado-recipe/