To simplify this for a quick weeknight meal, I used the breast of a cooked rotisserie chicken but you can make your own shredded chicken in the slow cooker by covering the chicken breast with broth and cooking them on high 3 to 4 hours. To finish them, they are delicious with a dollop of sour cream, pico de gallo and avocado. This is a quick overview of what you’ll need to make air fried chimichangas. Scroll down to the recipe card below for exact measurements. For the Pico de Gallo
Tomato – the star of the show Onion – Chop this finely so it’s evenly distributed. Fresh cilantro – Not a fan of cilantro? You can omit this. Fresh lime juice – The lime juice will mellow the flavor of the raw onion. Kosher salt and black pepper
For The Chimichangas
Shredded leftover or rotisserie chicken breast Citrus juice – You’ll need the juice from half of an orange and half of a lime. Garlic – for flavor Ground cumin – adds a great earthy taste Mild diced green chilies – If you want more heat, you can pick up a can of hot chilies instead. Low-carb whole wheat flour tortillas – I like the tortillas from La Tortilla Factory. Shredded pepper Jack cheese – Jack cheeses are very melty and pepper jack adds a bit of a kick, so it’s my favorite for these chimichangas. That said, you can use another cheese you like like cheddar cheese or Monterey jack cheese. Olive oil spray Lettuce, sour cream, and avocado – For serving.
Proper Storage
Store: Store leftover chicken chimichangas in an airtight container or wrapped in foil in the refrigerator for 3 to 4 days, or freeze them for up to 3 months. Reheat: Thaw frozen chimichangas in the refrigerator. Reheat in the air fryer at 350ºF until warmed through and crispy on the outside.
