Get the Recipe: Keto Chimichanga
These super crispy, super stuffed Keto Chimichangas are perfect for a low-carb Mexican dinner! Each one is under 7 net carbs, and it's easy to meal prep for a quick weeknight dinner!
Ingredients
- 3 cups cooked, shredded chicken
- 4 ounces cream cheese
- 1 4 ounce can green chilis
- 1/4 cup salsa
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon garlic salt
- 1 1/2 cup shredded cheddar cheese
- 6 large low-carb tortillas
- Avocado oil for frying
Instructions
- Mix together all filling ingredients, making sure there are no chunks of cream cheese remaining.
- Scoop onto tortillas, then folding like a burrito (Fold both sides in, then roll up). Keep seam-side down.
Air Fryer Instructions:
- Preheat the air fryer to 390 degrees F for 3 minutes. Brush or spray all sides of the chimichanga with oil and place seam side down in the air fryer. Cook 4 minutes, then flip. If your seam is trying to open, use a toothpick to secure or let it cook an additional minute seam side down. Cook an additional 4-5 minutes until it has browned to your liking.
Baking Instructions:
- Place chimichangas seam-side down on a greased baking sheet. Preheat the oven to 400 degrees F and brush or spray well with avocado or olive oil. Bake 20-25 minutes until golden brown.
Pan Frying Instructions:
- Heat a skillet over medium heat, adding enough oil to cover the bottom of the pan. Place the chimichanga seam side down and cook 2-3 minutes until golden brown. Turn, then cook all sides until golden and crisp.
Notes
Nutrition value based on using Mission Carb Balance Tortillas.
Net carbs are 6.6 g per serving using Mission Carb Balance Tortillas
Serving: 1 chimichanga, Calories: 342kcal, Carbohydrates: 21.9g, Protein: 26.6g, Fat: 22g, Cholesterol: 93mg, Sodium: 688mg, Fiber: 15.3g, Sugar: 1.3g
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