Chicken Chimichangas (Air Fryer or Baked)

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Chicken Chimichangas, deep-fried burritos popular in Tex-Mex cuisine, are seriously delicious. Made in the Air fryer or oven for a much healthier twist on the classic.

Chimichangas, deep-fried burritos popular in Tex-Mex cuisine, are seriously delicious, but usually dripping in grease and loaded with calories. These lighter chicken, green chile, and pepper Jack cheese Chimichangas are a much healthier twist on the classic.
Chicken Chimichangas

I’m excited to share a recipe from The Skinnytaste Air Fryer Cookbook: The 75 Best Healthy Recipes for Your Air Fryer to give you a sneak peak of what’s inside!

When I was testing these chimichangas for my cookbook, Tommy was a very happy man. They are really so delicious, and come together pretty quick. They are great to make anytime you have leftover chicken.

To simplify this for a quick weeknight meal, I used the breast of a cooked rotisserie chicken but you can make your own shredded chicken in the slow cooker by covering the chicken breast with broth and cooking them on high 3 to 4 hours. To finish them, they are delicious with a dollop of sour cream, pico de gallo and avocado.

How To Make Chimichangas

Start with a large tortilla and fill them with your favorite fillings. Chicken, beef, shredded pork are all great options. Then add some cheese and your favorite salsa, and roll them up like a burrito. Spritz them with oil then bake them in the oven or in your air fryer (my favorite method!) until crisp. Top them with salsa and sour cream and enjoy!

What’s the difference between a burrito and a chimichanga?

The main difference between a burrito and a chimichangas is that chimichangas are usually deep fried; it’s essentially a deep-fried burrito. This results in a crisp tortilla, which is easy to achieve in the air fryer without all the excess oil.

What to serve with Chicken Chimichangas

To make it a meal, serve them with a side of Cilantro Lime Rice or Refried Beans. A light salad would also make a great side dish.

Skinnytaste Air Fryer Cookbook

Chimichangas, deep-fried burritos popular in Tex-Mex cuisine, are seriously delicious, but usually dripping in grease and loaded with calories. These lighter chicken, green chile, and pepper Jack cheese Chimichangas are a much healthier twist on the classic.
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4.87 from 66 votes
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Chicken Chimichangas (Air Fryer or Baked)

391 Cals 40 Protein 30 Carbs 18.5 Fats
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Yield: 4
COURSE: Dinner
CUISINE: Mexican, Tex Mex
Chimichangas, deep-fried burritos popular in Tex-Mex cuisine, are seriously delicious, but usually dripping in grease and loaded with calories. These are baked or air fried!


For The Pico de Gallo

  • 1/2 cup diced tomato
  • 3 tablespoons chopped onion
  • 1 tablespoon chopped fresh cilantro, plus more for garnish
  • 1 teaspoon fresh lime juice
  • 1/4 teaspoon kosher salt
  • Freshly ground black pepper

For The Chimichangas

  • 12 ounces shredded leftover or rotisserie chicken breast
  • Juice of 1/2 navel orange
  • Juice of 1/2 lime
  • 1 large garlic clove, minced
  • 1 teaspoon ground cumin
  • 1 can (4 oz) mild diced green chiles, drained
  • 4 low-carb whole wheat tortillas (I used La Tortilla Factory, 7- to 8-inches each
  • 1/2 cup shredded pepper Jack cheese, 2 oz total
  • Olive oil spray
  • 3 cups shredded lettuce
  • 4 tablespoons sour cream
  • 4 ounces avocado, from 1 small Hass, diced


  • For the pico de gallo: In a small bowl, combine the tomato, onion, cilantro, lime juice, salt, and pepper to taste.
  • For the chimichangas: In a large bowl, combine the chicken, orange juice, lime juice, garlic, cumin, and drained chiles. Mix well to incorporate.
  • On a work surface, working with one at a time, place one-quarter of the chicken mixture (almost 3/4 cuonto the bottom third of a tortilla. Sprinkle each with 2 tablespoons cheese. Lift the edge nearest you and wrap it around the filling. Fold the left and right sides in toward the center and continue to roll into a tight cylinder. Set aside, seam side down, and repeat with the remaining tortillas and filling.
  • Preheat the air fryer to 400°F.
  • Lightly spray all sides of the chimichangas with oil. Place 2 of the chimichangas seam side down in the air fryer basket. (Make sure each chimichanga is tightly wrapped and seam side down in the basket or it will open during cooking.) Cook for 7 to 8 minutes, flipping halfway, until golden and crisp. (For a toaster oven–style air fryer, cook at 350°F; the timing remains the same.) Repeat with the remaining chimichangas.
  • To serve: Place 3/4 cup shredded lettuce on each plate. Place a chimichanga on top, along with 2 tablespoons pico de gallo, 1 tablespoon sour cream, and 1 ounce avocado. Garnish with cilantro. Serve immediately.

Baked Method

  • To bake in the oven, bake in a preheated oven 400F 18 to 20 minutes.



Serving: 1chimichanga + toppings, Calories: 391kcal, Carbohydrates: 30g, Protein: 40g, Fat: 18.5g, Saturated Fat: 6g, Cholesterol: 93mg, Sodium: 716mg, Fiber: 16.5g, Sugar: 5g
WW Points Plus: 10
Keywords: air fryer chicken chimichanga, chicken chimichanga, chimichanga recipe

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  1. Yum very good recipe

  2. How well do these do in the freezer as a make ahead meal?
    My dad is a brittle diabetic and mom is having a hard time keeping up with the cooking but I don’t get home from work until after dad needs to have eaten so I’m looking for things I can make low carb, low sodium and just have her put in the oven or crock pot.

  3. The air fryer chicken chimichangas were delicious and so easy to make!

  4. 1,000 times a YES! Served topped with squeezed zig zap lines atop of squeeze container  sour cream, squeeze bottle El Paso taco sauce, more shredded Colby jack and quesadilla cheese shreds like used inside them. Only was the missing guacamole but next time will have on hand too. 
    I also heated up a can of Rico brand Queso Blanco sauce and served with it for fast dinner.  Have both styles air fryers but used basket style. Make sure to spray also the basket as frying them when spray indv with olive oil spray. 

  5. They are 5 SP for Purple. They are DELICIOUS!

  6. I got a new air fryer & wants more recipes!

  7. These came together so easily and are so delicious! We did them in the air fryer and topped them with guacamole and sour cream and whipped up some frozen pineapple margaritas. Twas glorious!

  8. These were amazing! Boyfriend approved, will be making again for sure! 

  9. I’m excited to try this…  curious as to why it’s more points on purple then blue? I didn’t realize there were any 0 point foods on blue that were points on purple. Thanks! 

  10. Excellent! My husband and I are trying to choose healthier options and we dearly miss Mexican food. This tastes like something that could come from a restaurant! We prepared with rotisserie chicken which made it super easy. The hardest part was rolling the tortilla up with it stuffed with ingredients, but it turned out perfect! Did about 12 minutes in the air fryer as I fit all four into it so it needed a few extra minutes. Will make again!

  11. I like this recipe,it’s not hard. I think I will have to increase the time on the air fryer  as the tortillas were not as crisp as I like. But the flavor was wonderful.

  12. Made these in the airfryer tonight, and they were fantastic! Love that they were so easy to put together, and didn’t require any hard-to-find ingredients…

  13. What air fryer do you recommend?

  14. OMG! These are amazing! Husband approved! Loved how they got crunchy in the air fryer!

  15. Absolutely delicious! Whole family loved these. I used rotisserie chicken breast and made it exactly as written. The pico de gallo really made these over the top delicious. My daughter said they were absolutely perfect, don’t change a thing Mom! One thing to note, I got a new air fryer this week and the first batch I cooked for 8 minutes and they were pretty dark. The second batch I only cooked for 5 minutes and they came out perfectly golden brown. Only suggestion I could make is to make sure you check on the cooking progess so they don’t burn. I served with a fresh green salad. Thanks for another delicious dinner idea!!!!

  16. Really liked this recipe! We definitely needed the sour cream to help it from not being terribly dry. Would make again! 

  17. Great recipe – again!  Every recipe I have made from your site has been absolutely delicious!  I made these with ground beef, added some onion and baked them in the oven.  So easy and so good!

  18. Delicious! This was the first thing I made in my new T-fal airfryer and it turned out great. Didn’t have any oranges so doubled the lime juice and added red onions to the mix as well.

  19. These are wonderful! I cooked my chicken in the instant pot with 1/2 jar of salsa. Shredded then added back to IP to absorb liquid. Then followed recipe exactly. I did take a shortcut with storebought pico. Everyone here LOVED them! If anyone is on the fence about an air fryer, these alone make it worth the purchase. 🙂 Thanks Gina!

  20. Super easy to make and tasty! My teenagers loved them. I would have saved a lot of time if the chicken was cooked already or used rotisserie, but I used what I had. They only took about 4 minutes in my air fryer. Thanks so much! I’ll be making these again!

  21. This looks GREAT ! Do you furnish WE points with recipes? Looking forward to making this.

  22. This was the first time I was able to get my fiancee to eat leftover chicken

  23. I’ve used a lot of your recipes over the past couple years. I normally make some adjustments. Did this one straight up while sheltering in place with my parents (long story). Already had everything we needed. They loved it, I loved it. Probably my favorite recipe I’ve ever gotten online. Well done.

  24. I did – I froze the extras I didn’t need for dinner in a freezer bag, after assembly but before cooking. I thawed them during the day in the fridge, and air fried per the recipe. Came out as good as the first night we had them.

  25. Do you think you could freeze these prior to cooking?

  26. Flavor and texrure was fine, but my filling was too dry. Not sure what I did wrong, or what I could do different next time. Maybe add salsa instead of green chilis? Good enough to try again.

  27. I made this last night for dinner. My husband and I love the Chuychanga from Chuy’s and this was a close replicate! Needs a few more spices for us, but otherwise was yummy! Thank you!

  28. I made these for the 1st time tonight. They are delicious! I baked them because i don’t have an air fryer. However, in my recipe builder, they are 3 SP other day for one on blue. I didn’t put any sour cream on mine.

  29. This is the first recipe I’ve tried from this site, and it was great! I made this as-is for my husband and subbed black beans for me to make some vegetarian. I froze extras and will air fry them this weekend for lunch! We will definitely make these again.

  30. I made these for dinner last night and both my husband and son asked me to make sure I put them on the repeat list. I followed the directions exactly as written and baked them since I don’t have an air fryer. We all loved them!

  31. These are a favorite and turn out beautifully in air fryer. Used Extreme Wellness wraps, and had a bit of left over chicken from the Air Fryer book Adobo Rubbed chicken. To add more volume to the wraps I used some fresh mushrooms that I cooked till soft with a small Jalapeno pepper and cilantro splash of orange juice, then I mixed that with two wedges of laughing cow cheddar. With that addition I used a very small amount of 2% shredded cheese, All that was divided up on top of chicken before rolling them up. Great way to extend chicken that was left and the flavor was even better having that chicken left over to use. I think I would make that Adobo rubbed chicken just to make these chimichangas.

  32. These were great. I followed the recipe as written and served with the cuban beans as well. They were crispy and delicious. They were good reheated for lunch the next day, but had lost their crispiness. If I had to reheat again I’d try reheating them in the airfryer to see if that crisps them up again.

  33. We had these chimichangas for supper last night.  Typically we go out for Mexican, but since starting WW we are eating more at home.  These chimichangas hit the spot!!! We have a new plan for Mexican food now!

  34. I made these for dinner the other night and everyone liked them! I didn’t use all the chicken mixture, so I froze it for another meal. You could make the chicken mixture ahead of time. I imagine you could add other ingredients, but this was good as it is. I even posted it to Facebook.

  35. This was amazingly good!  Made gluten-free with Mission tortillas (flour), and also made regular (glutenFUL!) for hubby.  Used what I had available: small organic grape tomatoes, shallot, rotisserie chicken, Monterrey Jack cheese, iceberg (love the crunch with recipes like this one), omitted the green chiles (not best for GERD; sprinkled lightly with smoked paprika instead), along with other recipe ingredients.  LOVED the Pico de Gallo; the store bought is nasty and full of unwanted “stuff.”  Besides, the fresh taste accentuates the dish.  Made un arroz puertorriqueño (Sofrito includes Applegate Sunday Bacon, which adds great flavor) and added drained chickpeas for protein .    “Fried” in toaster oven on convection-cook.  Crunch created a parade in my mouth!  Had not eaten chimichangas in nearly 15 years (before having to embrace GF diet).  Made HALF recipe and still got that night’s meal plus left overs for last night.  Much prefer the freshly-made chimichangas.  Reheated leftover ones  in the toaster oven but that great “fresh crunch” gets a bit “lost.”  Will be making again, but won’t freeze any, as has been suggested in a few comments.  ¡Gracias por la receta!   (receta = recipe)

  36. I made this recipe and was too rushed to get out my air fryer so I baked it in the oven and it came out nicely!  It is better in the air fryer but if you don’t have one, you can bake it with cooking spray on a greased cookie sheet or silicon baking sheet

  37. Soooo yummy!

  38. Yum! I’ve never made chimichanga before and I usually don’t order them in Mexican restaurants either so I don’t have anything to compare these with. They were super simple to put together using rotisserie chicken breast I had on hand and just adding the citrus juice and green chilis. The tortillas I used were La Banderita low carb flour tortillas. They are about 8” in diameter and have only 45 calories per tortilla. These are my favorite for recipes like this. I was able to get 5 chimichangas out of this recipe. I served them with Quick Cuban black beans and I’m stuffed. I would love to make these like a wet burrito next time topped with some verde sauce and a bit of cheese. I have two leftover to have later this week! Yay! 

  39. Outstanding and reheats well!

  40. I’ve just gone back on a diet and made these tonight. They were sooooo good and I was amazed how filling they were. I put the other three in meal prep containers to take for lunch the rest of the week. This has also been the first pico I have actually liked. 

  41. Is the 7 points for purple plan an error?  I loaded into the recipe builder on the website and it came out to 6 points.  Thanks!

  42. There was a Skinnytaste  recipe somewhere for cooking chicken in the slow cooker for recipes that call for cooked chicken and I can’t remember where I saw it at. Anyone know, I think it was a cookbook, but could’ve been a link online (:

    • she mentioned it above in the blog post…I HATE when I can’t find something I KNOW I saw! haha!

      “To simplify this for a quick weeknight meal, I used the breast of a cooked rotisserie chicken but you can make your own shredded chicken in the slow cooker by covering the chicken breast with broth and cooking them on high 3 to 4 hours. To finish them, they are delicious with a dollop of sour cream, pico de gallo and avocado.”

    • What’s the best way to reheat these in an oven?

  43. These were amazing. Even my super-picky daughter liked them. I followed the recipe exactly … except I used toothpicks to hold the chimichangas together in the air fryer for the first 4 minutes. Super easy and delicious!!

  44. My first review- we LOVED these. When all four people in my house are happy and clean their plates it is a total win!! Thank you! 

  45. These also work really well with Gina’s recipe: “Embarrassingly easy crock pot salsa chicken thighs.” I made the chicken over the weekend and used it for salads, then used the chicken again as a filling for this and it was so tasty! I added little lime juice and the cheese and then rolled them/followed the recipe instructions. I purchased pico already made from the grocery store which made it even easier to prep. I live on my own, so making a protein and using it several different ways throughout the week is super helpful so my meals do not get repetitive.

  46. Delicious! I was “worried” about the orange and lime elements but these were SO GOOD! Definitely a hit in our house and we will be making them again!

  47. I believe these are actually 10 points on the green WW plan based on all of the nutrition info you have listed. I just input it in my WW calculator and it says 10 points. Thanks for making the adjustments to include more info and points for all the new plans! You’re the best and this was an excellent recipe, my entire family loved it!!!

  48. You have a typo in step 3 – I think you mean 3/4 CUP

  49. Made these for dinner tonight – a huge hit with everyone! Now I can’t wait to make more. Has anyone else tried to make with other ingredients inside? Steak/beef? 

    • I made these tonight with the leftover beef from French Dip Sandwiches earlier this week. My family all loved them just as much as the chicken ones!

  50. I made the Chicken Chimichanga’s tonight for dinner.  They were amazing!! This recipe is going in the “Favorites” folder!  I baked them and they were delicious!! Thank you for the recipe. 

  51. I made these tonight, and they were delicious! I baked in convection oven … about same timing as the air fryer. I wouldn’t change a thing in this recipe.

  52. I just made these for lunch today and they are so good. I can’t believe what a simple, quick receipe this is. I love my Air Fryer ans just purchased your new book, I can’t wait to try more tasty things from it!

  53. I LOVE Mexican food especially Chicken Chimichangas- which is what I always get when I go out for Mexican. cuisine.  This dish is amazing – tasty , healthy and so much like the Mexican food I would go out for!!  Thank you for sharing this recipe!  Now I can make this at home whenever I want!  If I could give it 10 stars I would!  Thank you Gina!!!!

  54. Made these tonight in my Skinnytaste air fryer. The family loved them. Even the kids!  Thanks for the great recipe. Although I must say. , I rarely go wrong with one of your recipes! 

  55. Contents were very tasty but I think I baked it a couple of minutes too long in the oven. The tortilla was almost too hard to cut with a knife. Otherwise very good.

  56. If baking in an oven do you cover the pan with foil or leave it uncovered?

  57. Absolutely delicious! I’m just beginning to use my air fryer, but everyone in my family was so surprised at how crunchy the tortillas were (I made both wheat and flour ones) and how good they were in general. I did add more cumin and garlic powder because I boiled my chicken breasts instead of using seasoned rotisserie chicken. Definitely a new family favorite!

  58. Had a mild stroke last year. MD’s encouraged me to eat light after. Gained some weight anyway. Now have to have both knees aspirated…no big deal. Browsing and found your website ! AWESOME !!! Just what I was looking for, I am in the process of printing some recipes. Will return for more, especially around the holidays. You go, Girl. Fantastic and easy. Have emailed my friends who haven’t found this. Thank you so very much. Blessings.

  59. These turned out a lot better than I thought they would. I used a rotisserie chicken and they cake together super quickly and easily. My family loved them! The only change I made was adding more salt and garlic powder to the filling as it was a little bland.  

  60. These are really delicious! I made them for dinner last night, and my family loved them! I added diced jalapeno to the pico to add some spice, and put a dollop of plain non-fat greek yogurt instead of sour cream, since it is less calories. I made the avocado salad with citrus vinaigrette on the side and I was so impressed with how amazing it was! I have leftovers for dinner tonight, and I honestly cannot wait!

  61. Can you freeze these?

    • Stacey, I freeze or refidgerate extra chimichangas all the time! They will get soft when reheating in the microwave, but still taste great. One day, I will try warming them up in a dry cast iron skillet (like I reheat pizza to stay crisp), but so far, I have been impatient and lazy 😀

  62. These were good. I made them because my husband loves Mexican food and always orders Chimichangas when we go out. They cooked up beautifully. I thought they were a little bland and could have used some more spice but otherwise very good. Will try to make again with beef. I used the rotisserie chicken and it was very easy to put together.

  63. I love this recipe and the fiancé was impressed. I baked in the oven since I don’t have an air fryer and made the Skinnytaste enchilada sauce to drizzle on top instead of pico (fiancé doesn’t like pico) and served with Mexican cauliflower rice. It was all fantastic!! Thank you Gina!!

  64. Really good and so easy! My favorite type of recipe. 

  65. We loved these! So simple too. Thanks for all the great recipes you give us!

  66. Delicious! Don’t have an air fryer so we baked them as enchiladas with a salsa verde on top and a bit more shredded cheese. Yum!

  67. This was so good! Super simple to make. I made the chicken mixture ahead of time which made dinner prep simple and quick. Love the crispness of the tortilla. I wanted another but I’ll save it for lunch tomorrow. Will definitely  make again!!

  68. Even my super picky husband loves these!

  69. I just purchased kindle version….sad the 39 page add on was not offered. Will it be again? I would have waited for the book. 

  70. Made these last night. I love chimichangas so I had to try this recipe. Easy to make and they were delicious!! 

  71. Made this tonight and it was AMAZING!!!

  72. I made these the day I got your cookbook and mine were so wet. The tortillas were soggy and leaked and became mush after air frying — I see so many positive results, I wonder what I did wrong? I followed the directions to a T, using leftover chicken breast. 🙁 I used the Ole Extreme Wellness tortillas…if I try again I will use a different brand I think.

  73. Can you use cooking spray instead of oil? I am wondering if that affects the crispness.

  74. Did anyone have any of the chicken filling left over? I weighed out 12 ounces and divided that into 4 tortillas (3oz a piece) and still had chicken leftover. The flavor was AH-MAZING! So, so good! Just wanted to know if I need to cut back on the chicken filling.

  75. Made this for lunch today using the rotisserie chicken and it was so fast and delicious!!!  I cooked a single chimichanga in my air frier for 8 mins., but I think it was just a tad too long. Not burnt, but tortilla was super crispy, not my best. I also added a tbsp fresh cilantro to my chicken mixture which was awesome as a flavor boost for the filling.  Definitely will be making this over and over. Thanks Gina for always sharing such awesome healthy and delicious recipes!!!!

  76. Made these tonight with shrimp. When my husband sat down he said, “It looks like our favorite Mexican restaurant. Where’s the margarita?” So yummy and the plate looks so pretty. I baked them because I don’t have an air fryer and they were crispy and delicious. Thank you. 

  77. Oh my goodness! These are so good! I got the recipe in my inbox today, went to the store to get the ingredients I needed, and made them for supper tonight! I baked them and ate 2, totally worth the points! Hubby loved them, too! I’ll definitely be making these again! Thanks!

  78. I just tried this recipe and it was great. Wish I could have fingered put how to put it in my WW log…

  79. Thank you for including cooking directions using toaster oven–style air fryer!!!

  80. Hi Gina!! These look absolutely amazing. I want to make them but I have celiac so I would need to sub out the whole wheat wrap for something else. Any ideas on an alternative that would still taste good and not fall apart? Thank you! 

    • Can you eat corn tortillas? It would obviously be slightly different, but they’d hold up. 

    • If there’s an ALDI near you, they sell incredible gluten-free wraps that are perfect for all of Gina’s recipes. They freeze well, too, so I stock up, ready to make burritos, enchiladas, etc. I can’t wait to try these now!

    • Mission makes a GF wrap I think would work well

  81. Would baking it change any of the calories or WW freestyle points?

  82. Where did the pinterest links on your recipes go?

  83. Looks delicious! Could you freeze and then bake/fry individual servings as needed?

  84. How do the free style points compare with the Point system now?

  85. These are amazing. I made them when I got my cookbook, I am planning on making them for company next time.

  86. Hi, How do I pin this recipe? Can’t find Pinterest tab. Than you

    • Hover on the recipe picture and the Pinterest “P” will pop up in the corner.

    • Click on the box with the arrow pointing up and pick Pinterest from the options. The box is on the top right hand corner of my iPad😃scroll to the very top of the page.

  87. Can these be made ahead of time? They would be great for game day!!!

  88. This was the first thing I made from the air fryer book. We give it two thumbs up!