Rating: 3.5 stars
3 Ratings
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This lightened take on chimichangas only tastes indulgent. Perfect for lunch or dinner, the golden, toasted tortilla gives way to a creamy, rich, and chewy interior. For an even crispier exterior, feel free to rotate the burrito more than once. We used Ole Extreme High Fiber, Low Carb wheat wraps—you can find similar wraps at the grocery store. These can easily be prepared in bulk ahead of time. All you have to do when you want to eat them is brush them with butter, air-fry, and serve. 

Recipe by Well Done


Read the full recipe after the video.

Recipe Summary

15 mins
30 mins
Serves 4 (serving size: 1 chimichanga)


Ingredient Checklist


Instructions Checklist
  • Heat oil in a medium skillet over medium-high. Add 1/2 cup of the onion; sprinkle with salt and pepper, and cook, stirring often, until translucent, 3 minutes. Stir in beans, chiles, water, and cumin; cook, stirring occasionally, until mixture has slightly thickened and warmed through, about 3 minutes. Stir in chicken and 2 teaspoons of the lime juice; cook 2 minutes. Remove from heat.

  • Stir together tomatoes, jalapeño, remaining onion and lime juice, and if desired, cilantro in a small bowl; set aside. 

  • Place 2 tablespoons of the cheese along the center of each tortilla. Divide chicken filling over cheese, and top with 2 more tablespoons cheese. Tuck sides of tortillas partially over filling, and roll to form a burrito. Brush burritos with melted butter.  

  • Preheat air-fryer to 400°F for 2 minutes. Place 2 burritos in at a time, and cook 8 minutes, flipping halfway through. Repeat with remaining 2 burritos. Top each with 2 tablespoons of the queso dip, and about 1 tablespoon of the tomato mixture.