Grilled Chicken Chimichangas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
2 Mission Carb Balance Tortillas2 chicken tenderloins1/2 tsp garlic powder1/2 tsp Ground Cumin1 tsp Old El Paso Taco Seasoning Mix (40% less sodium)1/3 cup 3 Cheese pizza blend (trust me on this one) Spray Butter
Grill chicken tenderloins on George Foreman. In a small bowl mix seasonings with a couple sprays of butter. Shred chicken into bowl and stir until well mixed with seasonings. Add about 3 tablespoons of the cheese blend to chicken and mix well. Split chicken and cheese mixture between the tortillas (down the middles). Roll up tortilla, curl under ends, spray top lightly with butter and press in the George Foreman just until crunchy. Top each with 1/2 of the remaining cheese and melt either in the microwave for 20 seconds or under the broiler briefly.
To make as appetizers, extend chicken and cheese mix all the way to the ends of the tortilla instead of folding up and after melting cheese cut chimichanga into 3-4 shorter pieces.
Number of Servings: 2
Recipe submitted by SparkPeople user MARISSA128.
To make as appetizers, extend chicken and cheese mix all the way to the ends of the tortilla instead of folding up and after melting cheese cut chimichanga into 3-4 shorter pieces.
Number of Servings: 2
Recipe submitted by SparkPeople user MARISSA128.
Nutritional Info Amount Per Serving
- Calories: 227.0
- Total Fat: 5.2 g
- Cholesterol: 9.1 mg
- Sodium: 503.5 mg
- Total Carbs: 19.3 g
- Dietary Fiber: 11.0 g
- Protein: 24.7 g
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