Grilled Chicken Chimichangas
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 120.9
- Total Fat: 1.5 g
- Cholesterol: 17.1 mg
- Sodium: 347.9 mg
- Total Carbs: 17.8 g
- Dietary Fiber: 1.2 g
- Protein: 8.4 g
View full nutritional breakdown of Grilled Chicken Chimichangas calories by ingredient
Introduction
These are a take-off on the crispy egg rolls on this site, but they are Mexicanized! These are a take-off on the crispy egg rolls on this site, but they are Mexicanized!Number of Servings: 5
Ingredients
-
1 1-lb chicken breast grilled (I grill 20 at a time, and freeze)
5 egg roll wrappers (I used Freidas)
.5 cup angel hair pre-shredded cabbage
5 Tbs fat-free refried beans (or mashed cooked pinto beans)
5 Tbs fresh salsa
5 Tbs 2% shredded cheddar or Mexican blend cheese
Directions
This recipe was inspired by the recipe-winning chicken egg rolls on this website, and I used their instructions for bakin the egg rolls.
Oven:
Preheat to 425 F and cover a cookie sheet with parchment paper (optional).
Prepare ingredients:
Finely chop pre-cooked chicken breast and set aside.
Mash beans if using fresh to equal 5 Tbs.
Assembly:
Lay out one egg roll wrapper and spread 1 Tbs of beans in a rectangle leaving 1.5 inches on the top and bottom of the wrapper and 2.5 inches on each side of the wrapper. Spread 1 Tbs of salsa on the beans, then sprinkle 1 Tbs of cheese and 2Tbs of shredded cabbage on the beans. Top these ingredients with 1.5 Tbs of the finely chopped chicken breast. Gently fold the 1.5" ends up, and then fold one of the 2.5" sides over the filling. Gently begin rolling toward the extended side of the wrapper and continue rolling until the seam is on the bottom of the pan. Lightly spray with cooking spray. Bake 20-25 minutes, or nutil ends are brown. They are done when they are crispy all over-I had to turn the cookie sheet at 20 min. and put them back in for another 5 min., but I am having trouble with my oven......
Serving recomendations not included in calorie count:
Serve with fresh salsa or light sour cream for dipping
Serve with brown rice topped with fresh salsa
Number of Servings: 5
Recipe submitted by SparkPeople user 1ANTIGONE1.
Oven:
Preheat to 425 F and cover a cookie sheet with parchment paper (optional).
Prepare ingredients:
Finely chop pre-cooked chicken breast and set aside.
Mash beans if using fresh to equal 5 Tbs.
Assembly:
Lay out one egg roll wrapper and spread 1 Tbs of beans in a rectangle leaving 1.5 inches on the top and bottom of the wrapper and 2.5 inches on each side of the wrapper. Spread 1 Tbs of salsa on the beans, then sprinkle 1 Tbs of cheese and 2Tbs of shredded cabbage on the beans. Top these ingredients with 1.5 Tbs of the finely chopped chicken breast. Gently fold the 1.5" ends up, and then fold one of the 2.5" sides over the filling. Gently begin rolling toward the extended side of the wrapper and continue rolling until the seam is on the bottom of the pan. Lightly spray with cooking spray. Bake 20-25 minutes, or nutil ends are brown. They are done when they are crispy all over-I had to turn the cookie sheet at 20 min. and put them back in for another 5 min., but I am having trouble with my oven......
Serving recomendations not included in calorie count:
Serve with fresh salsa or light sour cream for dipping
Serve with brown rice topped with fresh salsa
Number of Servings: 5
Recipe submitted by SparkPeople user 1ANTIGONE1.