This post and photos may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases. If you purchase something through any link, I may receive a small commission at no extra charge to you. All opinions are my own.
Are you wondering what a chimichanga actually is? Here’s the definition from Merriam-Webster online: ” a tortilla wrapped around a filling (as of meat) and deep fried”. Definitely not the healthiest food for someone watching their weight or trying to loose right?
But it IS a quick meal to get on the table for your family during the week and it IS a guaranteed “family-friendly, please everyone” kind of meal. So I, of course had to try to health-ify it!
I was not surprised by what I found when I looked up a chimichanga on nutritiondata.com.
A typical fast food chimichanga with beef and cheese:
- Calories: 443*
- Fat: 23g* (11 saturated)
- Carbs: 39g*
- Sodium: 957g*
- Fiber: 0*
- Protein: 20g*
- Points+: 12*
Here’s how my version make over stacks up against the fast food version:
- 275 calories
- Fat: 11g* (4 saturated)
- Carbs: 28g*
- Sodium: 508g*
- Fiber: 3g*
- Protein: 14g*
- Points+: 7*
*NOTE: In this pic you see the onions and mushrooms are separate from the beef since my children wouldn’t eat it otherwise. I cooked my veggies separately and added only to about half of the tortillas.
I made 6 with brown rice and 4 with whole wheat to see the difference. The whole wheat were softer and didn’t get as crispy as the brown rice. Both were delicious, but if you want a softer chimichanga choose whole wheat tortillas instead.
- 10 brown rice tortillas or whole wheat [I used Trader Joe’s Brand]
- 1 pound lean ground turkey or beef
- 1 cup chopped onion
- 1 cup mushrooms, sliced
- 1 garlic clove, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1 cup tomato sauce
- 1 cup shredded Mexican Blend style cheese, reduced fat
- Optional: 1-2 teaspoons chili powder
- Preheat oven to 350 degrees.
- [Skip this step if not using brown rice tortillas] Saute brown rice tortillas until softened, using non stick cooking spray in a saute pan, set aside.
- Spray a baking sheet with nonstick cooking spray. Set aside.
- In a saute pan, add ground turkey, onion, garlic, mushroom and cook until meat is browned.
- Stir tomato sauce into the beef and veggies, add oregano and chili powder if using.
- Bring sauce to a boil, reduce heat and simmer about 5 minutes until sauce thickens.
- Remove from heat and set aside.
- Spoon about a 1/2 cup of filling down center of each tortilla. Add cheese to each. Fold in sides and roll up to enclose filling.
- Bake for 20-30 minutes until crispy. Top with salsa, scallions, or tomatoes.