Chicken chimichangas

Recipe by
Total Time:
15-30 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Technique: Roast Recipe
Difficulty: Hard

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

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  • 8-9 flour tortillas (10 inch)
  • Oil
  • 3 cups (approx.) of spicy chicken filling
  • 1&1/4 cups grated cheddar cheese
  • 3&3/4 cups shredded lettuce leaves
  • Spicy Chicken Filling:
  • 450g boneless chicken breast, minced
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 2 green chillies, deseeded and chopped
  • 2 tsp - red chilli powder
  • 1/2 tsp - cumin powder
  • Salt to taste
  • Oil

How to Make Chicken chimichangas

  • Chicken Filling:
  • Saute the chicken, onion, and garlic until the onion is tender and the chicken is well-browned. Drain off the fat.
  • Put the wok back on heat, and add rest of the ingredients. Cook for a few more minutes to heat through. Set aside.
  • Chimichangas:
  • Wrap tortillas tightly in foil and heat them for 10 minutes.
  • Spoon about 2 to 3 tbsp of the chicken filling in the centre of each tortilla.
  • Sprinkle grated cheese over it.
  • Fold in the opposite sides of the tortilla over the chicken filling.
  • Now fold the tortilla upward from the bottom.
  • Secure the ends with toothpicks, ensuring that the filling does not spill through.
  • Take a deep saucepan, and pour cooking oil until 1 inch deep. Heat the oil.
  • Fry the filled tortillas three at a time until crisp and golden in colour on each side.
  • Drain on absorbent kitchen towels.
  • Keep the chimichangas warm in a hot oven while you fry the rest. Line a serving tray with lettuce.
  • Remove toothpicks and place chimichangas on the lettuce. Top with salsa.