High-Protein Mexican Chimichangas

Here’s a crispy, cheesy, High-Protein Mexican Chimichangas recipe — baked or air-fried for a lighter but still crunchy finish 💪🌯

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🌯 High-Protein Mexican Chimichangas

💪 Why It’s High Protein

• Lean chicken or extra-lean beef

• Greek yogurt instead of sour cream

• High-protein / low-carb tortillas

• Extra cheese + optional beans

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📝 Ingredients (Makes 4 large chimichangas)

Filling:

• 2 cups cooked shredded chicken breast (or extra-lean ground beef)

• ½ cup plain Greek yogurt

• ½ cup low-fat shredded cheddar or Mexican blend cheese

• ½ cup black beans, drained & rinsed

• ¼ cup diced onion

• 1 tsp garlic powder

• 1 tsp chili powder

• 1 tsp cumin

• ½ tsp paprika

• Salt & pepper to taste

Wrap:

• 4 large high-protein tortillas

• Olive oil spray (for crisping)

Optional Toppings:

• Salsa

• Guacamole

• Extra Greek yogurt

• Fresh cilantro

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👩‍🍳 Instructions

1. Make the Filling
   In a skillet over medium heat, cook onion until soft.
   Add shredded chicken, beans, and spices. Stir 2–3 minutes.
   Remove from heat and mix in Greek yogurt and cheese.

2. Assemble
   Spoon filling into the center of each tortilla.
   Fold sides in, then roll tightly like a burrito.

3. Bake (Healthier Method)

   • Preheat oven to 400°F (200°C).

   • Place seam-side down on a lined baking sheet.

   • Lightly spray with olive oil.

   • Bake 18–22 minutes until golden and crispy.

   OR Air Fry:
   375°F (190°C) for 10–12 minutes.

4. Serve
   Top with salsa, guacamole, or extra Greek yogurt.

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🔥 Approximate Macros (Per Chimichanga)

• Protein: 35–40g

• Calories: 400–450

• Carbs: 30–35g

• Fat: 12–15g

(Depends on tortilla brand and meat choice.)

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🧀 Extra Protein Boost Ideas

• Add ¼ cup cottage cheese to filling

• Use egg-white wash before baking

• Swap in low-fat queso fresco

• Serve over high-protein Mexican rice