Keto Chicken Chimichangas

Low-Carb • Cheesy • Crispy • High-Protein

These keto chicken chimichangas are loaded with creamy shredded chicken, melted Mexican cheese, salsa, and bold Mexican spices. They deliver all the comforting flavors of traditional chimichangas without the high-carb flour tortillas or deep frying.

Prep time: 15 minutes Cook time: 20–25 minutes Servings: 4

Ingredients

For the chicken filling

• 2 cups cooked, shredded chicken
• 4 oz (113 g) cream cheese, softened
• 1 cup shredded Mexican blend cheese, divided
• ½ cup salsa, preferably no added sugar
• 1 teaspoon ground cumin
• ½ teaspoon chili powder
• ½ teaspoon garlic powder
• Salt and black pepper, to taste

For the low-carb wraps

• 4 large keto-friendly tortillas or low-carb wraps
• 1 tablespoon olive oil, for brushing

Optional toppings

• Sour cream
• Fresh cilantro, chopped
• Diced avocado
• Sliced jalapeños

Instructions

1. Preheat the oven

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. Make the creamy chicken filling

In a large bowl, combine the shredded chicken, softened cream cheese, salsa, cumin, chili powder, garlic powder, salt, and black pepper. Mix until creamy and evenly combined.

3. Add the cheese

Stir in half of the shredded Mexican cheese. Reserve the remaining cheese for topping.

4. Fill the tortillas

Warm the low-carb tortillas briefly according to the package instructions to make them easier to fold. Divide the chicken mixture among the four tortillas, placing the filling in the center of each.

5. Roll the chimichangas

Fold in the sides, then roll each tortilla tightly into a burrito shape. Place them seam-side down on the prepared baking sheet.

6. Add the cheese topping

Brush the tops lightly with olive oil and sprinkle with the remaining shredded cheese.

7. Bake until crispy

Bake for 20–25 minutes, or until the tortillas are golden and crisp and the cheese is melted. For extra browning, broil for 1–2 minutes at the end, watching carefully to prevent burning.

8. Garnish and serve

Let the chimichangas rest for 2–3 minutes. Top with sour cream, cilantro, avocado, or jalapeños and serve warm.

Estimated nutrition

Per serving, assuming 1 chimichanga and using low-carb tortillas:

Calories

430–520

Protein

35–45 g

Total carbs

10–18 g

Net carbs

5–9 g

Nutrition is approximate and depends on the tortilla brand, salsa, and cheese.

Tips for the best results

• For extra crispiness: Use an air fryer at 375°F (190°C) for approximately 8–12 minutes, turning halfway through.
• For meal prep: Prepare the filling ahead and refrigerate in an airtight container for up to 3–4 days.
• For strict keto: Check the tortilla label carefully, since some products marketed as low-carb still contain significant digestible carbohydrates.
• For more protein: Add extra shredded chicken and serve with a spoonful of plain Greek yogurt instead of sour cream.

Diet note: This recipe is keto-friendly when made with suitable low-carb wraps and a low-sugar salsa. It is high in protein, but calories can add up because of the cream cheese and shredded cheese.