Dinner

Keto Chicken Chimichanga Recipe

Name: Keto Chicken Chimichanga Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 3 cups cooked shredded chicken; 4 ounces cream cheese; 1 (4 ounce) can green chilis; 1/4 cup salsa; 1 teaspoon cumin; 1 teaspoon garlic powder; 1/2 teaspoon garlic salt; 1 1/2 cup shredded cheddar cheese; 6 large low-carb tortillas; Avocado oil for frying and brushing

ByRafael Mansero March 12, 2026March 12, 2026

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Introduction

This Keto Chimichanga is a crispy, savory delight perfect for low-carb meals. Filled with shredded chicken, cream cheese, and flavorful spices, it’s easy to prepare and can be cooked in an air fryer, oven, or on the stove for a satisfying crunch.

The image shows two square-shaped burritos placed on a white plate with light crispy golden-brown spots on the tortilla. Each burrito is topped with a drizzle of light orange sauce, a dollop of white sour cream, and a small heap of chunky red salsa. On the side of the burritos, there is a small pile of shredded green lettuce adding a fresh contrast in color. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups cooked (shredded chicken)
4 ounces cream cheese
1 (4 ounce) can green chilis
1/4 cup salsa
1 teaspoon cumin
1 teaspoon garlic powder
1/2 teaspoon garlic salt
1 1/2 cups shredded cheddar cheese
6 large low-carb tortillas
Avocado oil for frying

Instructions

Step 1: In a bowl, mix together the shredded chicken, cream cheese, green chilis, salsa, cumin, garlic powder, garlic salt, and shredded cheddar cheese. Stir until all ingredients are well combined and the cream cheese is fully incorporated with no lumps.
Step 2: Place scoops of the filling onto each low-carb tortilla. Fold the sides in, then roll up like a burrito, keeping the seam side down to seal.
Step 3 (Air Fryer): Preheat the air fryer to 390°F (200°C) for 3 minutes. Brush or spray all sides of the chimichangas with avocado oil. Place them seam-side down in the air fryer basket. Cook for 4 minutes, then flip. If the seam tries to open, secure with a toothpick or cook an additional minute seam side down. Continue cooking for another 4-5 minutes until browned and crispy.
Step 4 (Oven): Preheat the oven to 400°F (205°C). Place chimichangas seam-side down on a greased baking sheet. Brush or spray with avocado or olive oil. Bake for 20-25 minutes until golden brown and crispy.
Step 5 (Pan Frying): Heat a skillet over medium heat and add enough avocado oil to cover the bottom. Place the chimichangas seam-side down and cook for 2-3 minutes until golden brown. Turn and cook all sides until evenly crispy.

Tips & Variations

For extra crispiness, brush chimichangas with avocado oil both before and midway through cooking.
Try adding chopped jalapeños or a pinch of chili powder for extra heat.
If you don’t have low-carb tortillas, use large lettuce leaves for a fresh, grain-free wrap alternative.
Make sure to firmly seal the chimichangas to prevent filling from leaking during cooking.

Storage

Store leftover chimichangas in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a 350°F (175°C) oven for 10-15 minutes or until heated through and crispy again. Avoid microwaving to maintain the crunch.

How to Serve

The image shows two golden-brown grilled burritos side by side on a white plate with a ribbed edge. Each burrito has a smooth, slightly crispy, toasted tortilla wrapping, with some char marks and folds visible. On top of each burrito, there is a dollop of reddish chunky salsa combined with a smooth, creamy white sour cream sitting next to it. A light tan-colored cheese sauce is drizzled diagonally over both burritos. At the bottom left of the plate, there is a small pile of shredded green lettuce that adds a fresh, crisp touch. The whole plate rests on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these chimichangas ahead of time?

Yes, you can prepare and assemble them ahead of time. Keep them refrigerated until ready to cook. For best results, cook them fresh to maintain crispiness.

What if I don’t have an air fryer?

You can easily bake or pan-fry the chimichangas as described in the instructions. Both methods yield a deliciously crispy exterior without requiring an air fryer.