Baked Chicken Chimichangas

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.