Friday, August 19, 2016

Honey Lime Chicken Chimichangas (21 Day Fix Approved)


  • 1 T honey
  • 3 T fresh lime juice
  • 1 tea chili powder
  • Dash garlic powder
  • ½ cups cooked chicken, shredded
  • 2 whole wheat fajita-sized tortillas
  • 2/3 cup Monterrey Jack cheese, shredded


  1. Whisk together honey, lime juice, chili powder, and garlic powder.
  2. Pour the marinade into a Ziploc bag (or other covered container) and toss with the shredded chicken.
  3. Refrigerate and let marinate for at least a half hour, but up to 8 hours.
  4. Sprinkle 1/3 cup of cheese on tortilla leaving a ½ inch border around the edge.
  5. Top cheese with ¾ cup of chicken.
  6. Fold in the ends of the tortilla and roll up (it won't be easy to keep everything in because it will be full! Just go slow).
  7. Spray seam-side of the wrap lightly with cooking spray.
  8. Repeat with second tortilla.
  9. Heat a non-stick skillet or medium-low heat for 1 minute. 
  10. Arrange wraps, seam-side down in pan and cook until golden brown and crisp, about 3-4 minutes per side. (Cooking them seam-side down first helps seal the edge so they don't fall apart.)
  11. Enjoy one and save the other for leftovers!

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