Crispy oven-baked Mexican wraps (Print Version)
# Ingredients:
→ For the Chimichangas
01 -
2 cups cooked shredded chicken (rotisserie chicken works great)
02 -
1 cup shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
03 -
1/2 cup salsa or diced tomatoes with green chilies
04 -
1 teaspoon ground cumin
05 -
1 teaspoon chili powder
06 -
1/2 teaspoon garlic powder
07 -
1/2 teaspoon onion powder
08 -
Salt and pepper to taste
09 -
6 large flour tortillas
10 -
2 tablespoons olive oil or melted butter for brushing
→ For Serving
11 -
Sour cream
12 -
Guacamole
13 -
Salsa
14 -
Chopped cilantro
15 -
Lime wedges
# Instructions:
01 -
Grab a big bowl and toss in your shredded chicken, cheese, salsa, and all those yummy spices (cumin, chili powder, garlic powder, onion powder, salt and pepper). Give it a good stir until everything's mixed up nicely.
02 -
Get your oven nice and hot at 400°F (200°C). Line a baking sheet with parchment paper or give it a quick spray of cooking oil.
03 -
Lay out your tortillas and scoop about 1/3 cup of your chicken mixture onto the center of each one. Don't overstuff them or they'll be hard to roll!
04 -
Fold in the sides of each tortilla toward the middle, then bring up the bottom edge over the filling. Roll it up tight, kinda like you're making a burrito. Place them seam-side down on your baking sheet so they don't unroll.
05 -
Brush the tops with a little olive oil or melted butter - this is the secret to getting them crispy without frying!
06 -
Pop them in the oven for 20-25 minutes. You'll know they're done when they turn a beautiful golden brown and the tops get nice and crispy.
07 -
Take them out and let them cool for just a few minutes. They'll be super hot inside, so this step is important (though it's hard to wait when they smell so good).
08 -
Serve them up with all the good stuff - sour cream, guacamole, extra salsa, fresh cilantro, and lime wedges. Let everyone add their own favorites.
# Notes:
01 -
These baked chimichangas are a lighter version of the traditional deep-fried ones but still get deliciously crispy in the oven.
02 -
You can prep these ahead of time and keep them in the fridge, then just brush with oil and bake when you're ready to eat.
03 -
Feel free to swap the chicken for ground beef, shredded pork, or even a bean mixture for a vegetarian version.
04 -
Leftovers reheat really well in the oven or air fryer - just avoid the microwave if you want to keep them crispy.