Chicken Avocado Chimichangas
Have your chimichangas and eat them, too! These Baked Chicken & Avocado Chimichangas are baked not fried - and they're family approved!
Servings: 8 servings
Ingredients
- 2 large chicken breasts diced
- Salt and pepper
- 1 cup shredded cheese any flavor
- 1 avocado cut into small chunks
- 1 tablespoon lime juice
- ½ teaspoon garlic powder
- ¼ teaspoon cumin
- ½ teaspoon onion powder
- ¾ cup plain Greek yogurt
- 1 ½ cup cooked rice
- 8 large burrito-size flour tortillas whole wheat is fine
Instructions
- Season chicken with salt and pepper. Cook chicken in coconut oil until no longer pink.
- Mix yogurt and mashed avocado together with onion powder, cumin, lime juice, and garlic powder.
- Combine with chicken, rice, and avocado mixture.
- Place into the center of a tortilla and top with cheese.
- Fold tortilla and place seam down on baking sheet.
- Bake at 400 degrees for about 20 minutes, or until tortillas start to brown.
Notes
- Use your favorite tortillas or wraps. I think whole wheat holds up really nicely when baked.
Nutrition
Calories: 290kcal | Carbohydrates: 27g | Protein: 21g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 48mg | Sodium: 383mg | Potassium: 423mg | Fiber: 3g | Sugar: 2g | Vitamin A: 151IU | Vitamin C: 4mg | Calcium: 146mg | Iron: 2mg
