Monday, January 21, 2013

Baked Chicken Chimichangas/Santa Fe Chicken Salad Wraps

I LOVE chimichangas, but I don't love that they're fried so I was really excited when I found a recipe for baked chimichangas. However, most of the ingredients were pretty basic. Then I found a recipe for Santa Fe Chicken Salad wraps, and thought they sounded delicious. So, I altered the chicken salad a bit and made baked chimichangas out of them! Below are the directions for both the chimichangas and the wraps.

    • 2/3 cup nonfat, plain yogurt
    • 3 tablespoons lime juice
    • 1/4 teaspoon paprika
    • 1/4 teaspoon cumin
    • 1 - 2 tablespoon minced cilantro
    • 2 – 3 green onions, sliced thin
    • 2 cups shredded chicken
    • 2/3 cup black beans
    • 1/3 cup corn kernels
    • Tortillas
    • Olive Oil
    • Diced tomatoes, sour cream, and guacamole for topping (chimichangas only)

    • If you are making wraps, you will also need:
    • 1/2 – 3/4 teaspoon salt
    • 1/4 – 1/2 teaspoon black pepper
    • 1 stalk celery, diced
    • 1/3 cup diced red bell pepper
    • Salad Greens or Baby Spinach and avocado slices for garnish

    • Directions for chimichangas:
    • Preheat oven to 400 degrees. Mix all ingredients together in a large bowl. Spoon mixture into tortillas, fold them, and place in a greased pan. Brush chimichangas with olive oil. With oven rack on second slot from the top, bake the chimichangas for 30 minutes or until golden brown. Top with diced tomatoes, sour cream, and guacomole.

    • Directions for wraps:
    • Combine all ingredients and place in tortilla. Top with mixed greens or spinach and sliced avocado.

    • I can't vouch for the wraps since I haven't actually made them, but judging from the chimichangas (which were delicious) I will definitely give them a whirl this summer!

Recipe adapted from 

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