Keto Chicken Chimichanga
Our Keto Chicken Chimichanga is delicious – minus all the unnecessary carbs! You will also love that our chimichanga is made using the best healthy fats and ingredients.
While on the Keto diet, it can be hard to enjoy most Mexican foods as you can’t simply order a traditional chimichanga at your local Mexican restaurant. Our low carb chimichanga is made using an egg white wrap filled with a delicious chicken filling made using tomato sauce and authentic spices like chili powder, cumin, paprika, and ground coriander. The filling is then added to the wrap, and sprinkled with Mexican cheese. You will love the boost of protein this dish gives! Feel free to pair this dish with high-fat items like sour cream and avocados, especially if you want to add extra calories for muscle building. Our Keto chimichangas are great as leftovers, too; simply reheat them in an air fryer or oven.
How to Make It
Step 1
Fill a medium-sized stock pot with cool water. Add the chicken thighs to the pot, then boil the water. Add several heavy pinches of salt to the water to season it. Add the bay leaves. Turn the pot down to a simmer and cook until the chicken thighs are tender, about 25-30 minutes.
Step 2
Drain most of the broth out of the pot. You can reserve this for another use if you would like. Leave about 2” of broth in the pot with the chicken. Shred the chicken using two forks into bite-size pieces.
Step 3
Next, add diced red onion, minced garlic cloves, the tomato sauce, and all the spices. Allow the mixture to simmer until the sauce is no longer watery but thickened and coats the chicken. Taste the mixture, adjusting any seasonings to your liking. Remove from the heat.
Step 4
Add about 2 oz filling to each wrap. Add one tablespoon of shredded cheese on top of the filling. Fold in the sides, then roll the wrap. Repeat with remaining wraps, wrapping only as many as you need per meal.
Step 5
Heat a large skillet over medium-high heat. Add in ¼ cup avocado oil. Add the wraps flap side down; doing so will allow the wraps to sear shut and hold better. Cook on the first side for several minutes, turning the heat down to low if necessary.
Step 6
Flip and repeat on the other side. Repeat with the remaining wraps. If necessary, add more of the remaining oil to fry the remaining wraps.
Step 7
Serve immediately with sour cream and tomatoes. Feel free to add additional toppings if desired, but calculate those macros separately. Serve with fresh lime wedges.
Ingredients
- Chicken Broilers Or Fryers Thigh Meat Only Raw
2 lb
- Bay Leaf
2 leaf
- Red onion
0.5 medium – 2 1/2″ diameter
- Garlic
2 clove
- Tomato sauce
1 cup
- Chili powder
1 tsp
- Cumin, ground
0.5 tsp
- Paprika
0.5 tsp
- Coriander, seed
0.5 tsp
- Coarse Kosher Salt
1.25 tsp
- Salsa
18 tbsp
- Sour cream
18 tbsp
- Egg White Wraps, Original
18 wrap
- Avocado oil
0.5 cup
- Mexican blend cheese
6 cup, grated
- Tomato
6 cup, sliced
- Lime
0 each – 2″ diameter