Baked Chicken Wraps (Print Version)
# Ingredients:
→ Chimichanga Mixture
01 -
2 cups of shredded, cooked chicken (leftover or rotisserie works great)
02 -
1/2 cup diced tomatoes with green chilies or salsa
03 -
1 cup of cheese, shredded (like cheddar, Monterey Jack, or a Mexican-style blend)
04 -
1 teaspoon chili powder
05 -
1 teaspoon ground cumin
06 -
1/2 teaspoon onion powder
07 -
1/2 teaspoon garlic powder
08 -
Salt and pepper, as much as you like
09 -
6 large tortillas (flour-based)
10 -
2 tablespoons of melted butter or olive oil (for brushing)
→ Tasty Add-Ons
11 -
Fresh lime wedges
12 -
A dollop of sour cream
13 -
Homemade or store-bought guacamole
14 -
Chopped fresh cilantro
15 -
Extra salsa
# Instructions:
01 -
Put the cooked chicken, cheese, salsa (or the chilies and tomatoes), spices (cumin, chili powder, onion powder, garlic powder), and salt and pepper into a big bowl. Stir it all together until it’s evenly combined.
02 -
Heat the oven to 400°F (200°C). Take out the tortillas and lay them flat. Add about 1/3 cup of the chicken mix to the center of each one. Fold the sides over the filling, then tuck in the bottom edge and roll it up snugly to make a burrito shape. Put each wrap seam-side down on a baking tray covered with parchment paper or lightly coated with non-stick spray.
03 -
Brush the tops of the chimichangas with some olive oil or melted butter so they crisp up nicely. Place them in the oven and bake for 20-25 minutes, or until they’re crunchy and golden all over.
04 -
Take the crispy chimichangas out of the oven and let them sit for a couple of minutes to cool. Serve them up with guacamole, sour cream, and salsa. Add a sprinkle of cilantro or squeeze of lime if you like.
# Notes:
01 -
These oven-baked chimichangas skip the frying but still come out crispy and delicious.
02 -
For a quick meal, use a store-bought rotisserie chicken. Got leftovers? Those work too!
03 -
Switch it up by adding extras to the filling—corn, black beans, or sautéed peppers are perfect options.