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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

Chicken Chimichangas (Air Fryer or Baked)

4.87 from 69 votes
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!
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 lighter chicken, green chile, and pepper Jack cheese Chimichangas are a much healthier twist on the classic.
Prep: 15 mins
Cook: 20 mins
Total: 35 mins
Yield: 4
Serving Size: 1 chimichanga + toppings


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.

Last Step:

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Serving: 1 chimichanga + toppings, Calories: 391 kcal, Carbohydrates: 30 g, Protein: 40 g, Fat: 18.5 g, Saturated Fat: 6 g, Cholesterol: 93 mg, Sodium: 716 mg, Fiber: 16.5 g, Sugar: 5 g


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127 comments on “Chicken Chimichangas (Air Fryer or Baked)”

  1. This is one of my favorites, and knowing I own 5 of your cookbooks and use at least one every weekend, that says a lot. I can get a Mexican food fix and not feel stuffed. 

      1. Hi Donna, not sure if you got an answer, but I just put this website on my phone’s Home Screen. I have an iPhone so that’s all I can offer help with. 
        At the bottom of the screen, there’s a square with an arrow that points up that you would press if you wanted to share the website. If you press that and scroll down, you will see “add to Home Screen.”  That’s it.

  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.

    1. I can’t answer for Gina, but when I worked at a Mexican restaurant, all the chimichangas were prepared up until frying. They would be kept in the freezer until frying time. So it’s definitely possible! 

  3. Avatar photo
    Deborah K Taylor

    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. 

  4. Avatar photo
    Jessica McIlhenny

    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!

  5. 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!