Cheese-Stuffed Chicken Wraps (Printable Version)
# What You'll Need:
→ Chicken Filling
01 -
1/2 cup chopped white onion
02 -
2 teaspoons crushed garlic
03 -
1/2 Tablespoon chili powder
04 -
1/4 teaspoon oregano
05 -
1/2 teaspoon ground cumin
06 -
4 cups cooked, pulled chicken
07 -
1 teaspoon salt
08 -
1/2 teaspoon pepper
09 -
1 can (4 ounces) chopped green chilies
→ Base
10 -
8 large flour tortillas, heated
11 -
2 cups grated Monterey Jack cheese
→ Toppings
12 -
salsa
13 -
sour cream
14 -
guacamole
15 -
pico de gallo
16 -
lettuce
→ Frying/Baking
17 -
1 to 2 cups vegetable oil, divided
# How to Make It:
01 -
Pour enough vegetable oil into a big, heavy-bottom or cast iron skillet to reach 2 inches deep. Slowly warm the oil on low until it gets to 375°F.
02 -
Get your oven hot at 375°F. Coat a big baking sheet with nonstick spray.
03 -
Warm up 2 tablespoons vegetable oil in a big skillet over medium-high heat. Toss in chopped onion and cook till soft. Mix in garlic, chili powder, oregano, and cumin, and let them sizzle about 1 minute until you can smell them. Throw in the pulled chicken, salt, pepper, and green chilies, and cook about 5 minutes till everything's hot.
04 -
Heat the tortillas. Put 1/2 cup chicken mix in the middle of each one, sprinkle with 3 tablespoons cheese, and fold the sides in. Then fold the bottom up and roll it tight. Put it down with the seam on the bottom.
05 -
With tongs, drop one chimichanga at a time into the hot oil, seam side down. Grab the chimichanga with tongs so it stays closed. Fry until it turns golden on both sides (about 1 to 2 minutes). Move to a plate with paper towels on it.
06 -
Put your rolled chimichangas on a greased baking sheet. Spray the tops with nonstick spray. Bake them for 20 to 30 minutes until they turn golden brown.
07 -
Dish them up warm with salsa, sour cream, guacamole, pico de gallo, and lettuce on the side.
# Additional Tips:
01 -
For the best outcome, use tongs to hold the chimichangas while frying so they don't pop open.