Ww Skinny Chimichangas Recipes

CHICKEN CHIMICHANGAS (AIR FRYER OR BAKED)

Steps:

• For the pico de gallo: In a small bowl, combine the tomato, onion, cilantro, lime juice, salt, and pepper to taste.
• For the chimichangas: 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 (almost 3/4 cuonto the bottom third of a tortilla. Sprinkle each with 2 tablespoons cheese. Lift the edge nearest you and 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°F.
• Lightly spray all sides of the chimichangas with oil. Place 2 of the chimichangas seam side down in the air fryer basket. (Make sure each chimichanga is tightly wrapped and seam side down in the basket or it will open during cooking.) Cook for 7 to 8 minutes, flipping halfway, until golden and crisp. (For a toaster oven-style air fryer, cook at 350°F; the timing remains the same.) Repeat with the remaining chimichangas.
• To serve: Place 3/4 cup shredded lettuce on each plate. Place a chimichanga on top, along with 2 tablespoons pico de gallo, 1 tablespoon sour cream, and 1 ounce avocado. Garnish with cilantro. Serve immediately.

WW SKINNY CHIMICHANGAS

Steps:

• Preheat the oven to 400 degrees F.
• Spray a nonstick baking sheet with nonstick spray; set aside.
• Spray a medium nonstick skillet with nonstick spray; set over medium-high heat.
• Add the turkey, onion, garlic, chili powder, oregano, and cumin.
• Cook, breaking up the turkey with a wooden spoon until browned, about 6 miuntes.
• Stir in the tomato sauce and the chiles; bring to a boil.
• Reduce the heat and simmer, uncovered, until the flavors are blended and the mixture thickens, slightly, about 5 minutes.
• Remove from the heat and stir in the cheddar cheese.
• Meanwhile, wrap the tortillas in foil and place in the oven to warm for 10 minutes.
• Spoon about 1/2 cup of the filling into the center of each tortilla.
• Fold in the sides, then roll to enclose the filling.
• Place the chimichangas, seam-side down, on the baking sheet.
• Lightly spray the tops of the tortillas with nonstick spray.
• Bake until golden and crisp, about 20 miuntes.
• Do not turn.

SKINNY CHIMICHANGAS RECIPE - (4.1/5)

Steps:

• Preheat the oven to 400°F. Spray a nonstick baking sheet with nonstick spray; set aside. Spray a medium nonstick skillet with nonstick spray; set over medium-high heat. Add the turkey, onion, garlic, chili powder, oregano, and cumin. Cook, breaking up the turkey with a wooden spoon until browned, about 6 minutes. Stir in the tomato sauce and the chiles; bring to a boil. Reduce the heat and simmer, uncovered, until the flavors are blended and the mixture thickens slightly, about 5 minutes. Remove from the heat and stir in the cheddar cheese. Meanwhile, wrap the tortillas in foil and place in the oven to warm for 10 minutes. Spoon about 1/2 cup of the filling into the center of each tortilla. Fold in the sides, then roll to enclose the filling. Place the chimichangas, seam-side down, on the baking sheet. Lightly spray the tops of the tortillas with nonstick spray. Bake until golden and crisp, about 20 minutes. Do not turn. Let cool slightly before serving.

AIR FRYER CHIMICHANGAS

Steps:

• Heat oil in a medium skillet. Add onion and cook until soft and translucent, 4 to 6 minutes. Add chicken, Neufchatel cheese, diced chiles, chicken broth, taco seasoning, salt, and pepper. Cook and stir until mixture is well combined and Neufchatel has softened been incorporated.
• Heat tortillas in a large skillet or directly on grates of a gas stove until soft and pliable. Place 1/3 cup chicken mixture down the center of each tortilla and top with a heaping tablespoon of Mexican cheese. Fold top and bottom of tortillas over the filling, then roll each into a burrito shape. Mist with cooking spray and place in the basket of an air fryer.
• Air fry at 400 degrees F (200 degrees C) for 4 to 6 minutes. Flip each chimichanga over, mist with cooking spray, and air fry until lightly browned, 2 to 4 minutes more.

VEGETARIAN WW SKINNY CHIMICHANGAS

Steps:

• Spray a medium nonstick skillet with nonstick spray; set over medium-high heat.
• Add the navy beans, onion, garlic, chili powder, oregano, and cumin.
• Cook, until onion is tender and the beans are warm, about 6 minutes.
• Stir in the tomato sauce, diced tomatoes and the chiles; bring to a boil.
• Reduce the heat and simmer, uncovered, until the flavors are blended and the mixture thickens, slightly, about 5 minutes.
• Remove from the heat and stir in the cheddar cheese.
• Hear tortillas in microwave for about 1 minute.
• Spoon about 1/2 cup of the filling into the center of each tortilla.
• Fold in the sides, then roll to enclose the filling.
• Place the chimichangas, seam-side down, on a baking sheet sprayed with cooking spray.
• Lightly spray the tops of the tortillas with nonstick spray.
• Bake until golden and crisp, about 20 - 30 miuntes.