Air-Fried Chile Chicken Chimichanga

 

This lightened take on chimichangas delivers big flavor without the guilty calories. Imagine a crispy, golden tortilla hugging a creamy, zesty interior—air fried to perfection and ready in a pinch.

Air fried chile chicken chimichanga is the kind of recipe you can batch-cook on the weekend and reheat for quick lunches or dinners all week. By using high-fiber, low-carb wraps and a bright mix of chicken, beans, peppers, and lime, you get a satisfying, protein-packed meal that stays on the lighter side.

It’s easy to customize with extra veggies or a little heat, and the air-fryer method cuts down on oil for a crisp exterior every time. Whether you’re following a low-carb plan or just craving a lighter comfort food, these Air fried chile chicken chimichangas are a crowd-pleaser.

 

Why You’ll Love Air Fryer Chicken Chimichangas

• Versatile and convenient: This dish comes together quickly and travels well, making it perfect for meal prep or busy weeknights.
• Crispy, satisfying texture: The air fryer delivers a crisp tortilla without deep-frying, giving you that classic chimichanga snap.
• Protein-forward and low-maintenance: Shredded chicken, beans, and cheese create a hearty filling with balanced macros.
• Customizable heat and flavor: Fresh lime, cilantro, jalapeño, and spices let you tailor the vibe from mild to bold.
• Family-friendly and budget-friendly: Uses pantry staples and leftover rotisserie or cooked chicken, helping you stretch ingredients.

Step by Step Instructions For Chicken chimichanga recipe

Ingredients (serves 4)

4 (10-inch) low carb tortillas
2 teaspoons olive oil
3/4 cup finely diced onion (from 1 onion)
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 (15-ounce) can pinto beans, drained and rinsed
1 (4.5-ounce) can diced green chiles
1/4 cup water
3/4 teaspoon ground cumin
2 cups shredded cooked chicken
1 tablespoon fresh lime juice (from 1 lime)
2 plum tomatoes, seeded and diced
1 jalapeño chile, seeded and diced
1 tablespoon chopped cilantro (optional)
4 ounces Monterey Jack cheese, shredded (about 1 cup)
1 1/2 tablespoons unsalted butter, melted
1/2 cup white queso dip, warmed

Instructions

Step 1: Heat 2 teaspoons olive oil in a medium skillet over medium-high. Add 1/2 cup onion; season with salt and pepper, cook until translucent, about 3 minutes. Stir in beans, chiles, water, and cumin; cook until slightly thickened, about 3 minutes. Stir in chicken and 2 teaspoons lime juice; cook 2 minutes. Remove from heat.

Step 2: In a small bowl, mix tomatoes, jalapeño, remaining onion, and remaining lime juice; cilantro if using. Set aside.

Step 3: Place 2 tablespoons cheese along the center of each tortilla. Divide chicken filling over the cheese, then top with 2 more tablespoons cheese. Roll to form a burrito, tucking sides as you go. Brush burritos with melted butter.

Step 4: Preheat air-fryer to 400°F for 2 minutes. Place 2 burritos in the air fryer and cook 8 minutes, flipping halfway through. Repeat with remaining 2 burritos. Top each with 2 tablespoons queso dip and about 1 tablespoon tomato mixture.

Timing

Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes

Nutritional Information

Calories: 304
Total fat: 19 g
Saturated fat: 6 g
Carbs: 12 g
Fiber: 4 g
Sugars: 6 g
Protein: 25 g
Sodium: Adjust with salt as used
Healthier Alternatives for the Recipe

Dairy-free: Use dairy-free cheese and omit queso dip.
Lower fat: Use less cheese or a lighter cheese option.
More heat: Add extra jalapeño or a dash of hot sauce.
Different protein: Swap chicken for turkey or lean beef, same method.

Serving Suggestions

Serve with a bright pico de gallo or avocado crema for extra freshness.
Pair with a crisp greens salad to balance the meal.
Leftovers reheat well in the air fryer or a quick skillet refresh.

Common Mistakes to Avoid

Overfilling tortillas: Too much filling can make rolling difficult and cause splits.
Skipping even layering: Spread the cheese and filling evenly so each bite is balanced.
Not preheating the air fryer: Skipping preheat can affect crispness.
Underbaking: If the tortilla isn’t crisp enough, give it a few extra minutes, checking often.

Storing Tips for the Recipe

If you’re prepping ahead, store the filling separately from the tortillas. Assemble and brush with butter just before air frying to keep the tortillas crisp. Refrigerate assembled burritos for up to 1 day; reheat in the air fryer at 400°F for 6–8 minutes, flipping halfway, until heated through and the cheese is melted.

Conclusion

These Air fried chile chicken chimichangas prove you can enjoy a crave-worthy, crispy burrito without deep frying. The filling is hearty and flavorful, while the air fryer keeps things light and quick. It’s a flexible recipe you can customize for spice level, dairy needs, or protein swaps, making it a go-to for busy days or meal-prep sessions.