Ingredients
½cuptomato,diced
3tbsponion,chopped
1tbspfresh cilantro,chopped, plus more for garnish
1tsplime juice,fresh
¼tspkosher salt
freshly ground black pepper
12ozchicken breast,leftover or rotisserie, shredded
½navel orange,juiced
½lime,juiced
1large garlic clove,minced
1tspground cumin
4ozgreen chiles,(1 can), mild diced, drained
4whole wheat tortillas,(7 to 8-inch each), low-carb, used La Tortilla Factory
½cuppepper jack cheese,(2 oz total), shredded
olive oil spray
3cupslettuce,shredded
4tbspsour cream
4ozavocado,(from 1 small hass), diced
Preparation
In a small bowl, combine the tomato, onion, cilantro, lime juice, salt, and pepper to taste. Set aside.
In a large bowl, combine the chicken, orange juice, lime juice, garlic, cumin, and drained chiles. Mix well to incorporate.
On a work surface, working with one at a time, place one-quarter of the chicken mixture. Sprinkle each with 2 tablespoons cheese.
Lift the edge nearest, then wrap it around the filling. Fold the left and right sides in toward the center and continue to roll into a tight cylinder. Set aside, seam side down, and repeat with the remaining tortillas and filling.
Preheat the air fryer to 400 degrees F.
Lightly spray all sides of the chimichangas with oil. Place 2 of the chimichangas seam side down in the air fryer basket
Cook for 7 to 8 minutes, flipping halfway, until golden and crisp. Repeat with the remaining chimichangas.
Place ¾ cup of shredded lettuce on each plate. Place a chimichanga on top along with 2 tablespoons of pico de gallo, 1 tablespoon of sour cream, and 1 ounce of avocado.
Garnish with cilantro, serve, and enjoy!
