WebDirections. Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions. Heat oil in a medium skillet. Add onion and cook until soft …
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These Mini Chicken Chimichangas are mini Mexican appetizers filled with creamy chicken and spicy Pepper Jack cheese. Preheat oven to 350 degrees and line a baking sheet with parchment paper (or spray with cooking spray). In a large bowl, add the cream cheese, taco seasoning, Pepper Jack, and chicken. Stir until well combined.
4 low-carb whole wheat tortillas (I used La Tortilla Factory, 7- to 8-inches each 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.
If chicken is cooked without the seasoning, mix in the seasoning when adding the cheeses to the chicken. If you do not have an air fryer, you can fry the chimichangas in a skillet in a thin layer of refined coconut oil. You may have more chicken mixture than can fit into your tortillas.
Brush a light layer of oil over all the sides and then cook in your air fryer for 4 minutes. After 4 minutes, flip it over and cook them another 4-8 minutes until you’ve reached your desired chimichanga crispness. Low carb chimichangas in less time than it takes to drive to your favorite Mexican restaurant and place your order!