Chimichanga Recipe

Name: Chimichanga
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound roasted turkey breast, sliced 1/4-inch thick; 1 cup shredded Napa cabbage, shredded; 1/2 red onion, finely diced; 2 cloves garlic, crushed; 1/2 cup finely chopped cilantro leaves; 1 chipotle pepper in adobo sauce, finely chopped; 1 (14-ounce) can black beans, rinsed; 1 (4.5-ounce) can green chili peppers, diced; 4 (10-inch) flour tortillas, warmed; 1 cup shredded low fat Monterey jack cheese; 6 seconds spray of canola oil cooking spray; 6 plum tomatoes, diced

Servings: persons

1 pound roasted turkey breast, sliced 1/4-inch thick
1 cup shredded Napa cabbage, shredded
1/2 red onion, finely diced
2 cloves garlic, crushed
1/2 cup finely chopped cilantro leaves
1 chipotle pepper in adobo sauce, finely chopped
1 (14-ounce) can black beans, rinsed
1 (4.5-ounce) can green chili peppers, diced
4 (10-inch) flour tortillas, warmed
1 cup shredded low fat Monterey jack cheese
6 seconds spray of canola oil cooking spray
6 plum tomatoes, diced

1
Preheat oven to 450 degrees F.
2
Slice the turkey into strips.
3
In a large bowl, combine the turkey strips, cabbage, onions, garlic, cilantro, chipotle pepper, black beans, and green chiles.
4
Put 1/4 of the mixture on each of the 4 tortillas.
5
Divide the cheese evenly between each of the tortillas.
6
Roll each tortilla, tucking in the ends to resemble an overgrown Chinese egg roll.
7
Heat a heavy nonstick saute pan over high heat until the pan is hot.
8
Once the pan is hot, lightly spray the bottom of the pan evenly for 2 seconds with canola oil cooking spray.
9
Carefully lay each chimichanga seam side down on the bottom of the pan, and sear for about 30 seconds to 1 minute, or until crispy.
10
Using tongs, carefully turn over each of the chimichangas.
11
Repeat process until all sides have been seared.
12
Place each chimichanga on a wire rack on a cookie sheet.
13
Spray chimichanga for 2 seconds with canola oil cooking spray.
14
Turn chimichangas and repeat.
15
Transfer to the oven and bake for about 20 minutes or until skin appears crispy.
16
Remove from oven and garnish with diced tomatoes.

2108

kcal

Calories

169

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 pound roasted turkey breast, sliced 1/4-inch thick, 1 cup shredded Napa cabbage, shredded, 1/2 red onion, finely diced, 2 cloves garlic, crushed, and more.

Yes, Chimichanga falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chimichanga

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions