What is a chimichanga? Typically at a Mexican Restaurant, it’s a deep fried burrito stuffed with who knows what. At the Browns, my version of a chimichanga is a griddled or toasted wrap using convenience chicken. During the grilling months, I have grilled convenience chicken on hand and during the cold months I make a boiled, shredded convenience version.
Last time we grilled chicken fajitas we had a whole lot of chicken and peppers and onions because I tripled our usual amount. What did I do with the leftovers? I never let them sit in our refrigerator for days. We didn’t eat on them three days in a row. Instead, I froze them in convenient bags with the peppers and onions.
Recently I thawed a bag of chicken fajitas and BAM! I’m feeling a little like Emeril or Rachel Ray. I put the wrap ingredients together and rolled it up like a burrito and made a healthy chimichanga.
I simply added cheese to my cooked chicken mixture, but it’s a healthy idea for any Mexican lover. Take this griddle idea and run with another wrap your family loves.
Chicken Fajita Chimichangas
- 1 grilled chicken fajita chicken breast (sliced)
- approximately 1 cup cooked peppers and onions (my chicken and peppers were grilled together, sliced and frozen and thawed)
- 1 cup cheddar cheese
- 4 burrito size tortillas (I had tomato basil on hand, but whole wheat would work better)
Divide ingredients among four tortillas. Wrap burrito style (usually a picture on the back of your tortilla wrapper). Pan fry without oil on medium high heat or use a griddle. I used a panini press which grilled both sides at the same time, I love the convenience of this kitchen equipment. Grill, griddle, press until lightly toasted and warm inside. Slice on a diagonal and serve immediately with sour cream, pico de gallo or guacamole.
What would you stuff in your healthy chimichanga?