Baked Chicken Chimichangas

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Ingredients: Serves 6

  • 2/3 cup salsa
  • 1 tsp ground cumin
  • 1/2 tsp dried oregano, leaves crushed
  • 2 1/2 cup cooked chicken, chopped *(I used rotisserie chicken)
  • 1 cup Mexi cheese, shredded
  • 2 green onion, chopped
  • 1/2 cup Greek yogurt, plain
  • 6 ProteinUP Flatout Wraps
  • 2 tbsp butter, melted
  • Toppings:  shredded cheese, avocado, salsa, Greek yogurt

Directions:

  1. Preheat oven to 400°F.
  2. Mix chicken, salsa, cumin, oregano, cheese, onions and Greek yogurt in a medium bowl.
  3. Place about 1/3 cup of the chicken mixture towards the bottom of a long end of each wrap.
  4. Fold opposite sides over filling.
  5. Roll up from the bottom and place seam-side down on a baking sheet or silpat.
  6. Brush with melted butter.
  7. Bake at 400°F for 25 minutes or until golden brown.  Flip halfway through.  *I cooked mine at 400°F on convection bake until they were crispy, about 15 minutes.
  8. Garnish with cheese, green onion, avocado, Greek yogurt and salsa.

 

Recipe inspired by KitchMe.

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