Yield: 4 Chimichangas (Each chimichanga is 3 point for blue and purple, 5 points for green)
Preheat oven to 400 degrees F.
Add the shredded chicken to a large mixing bowl. Add the salsa, Mexican cheese, cilantro, cumin and garlic powder then stir together.
Lay out a tortilla. Spread the refried beans across the center, then add 1/4 of the chicken mixture. Roll the bottom part of the tortilla over the chicken, fold in the sides then roll up. Set on a baking sheet seam side down. Repeat with the other three tortillas.
Spray all four chimichangas with olive oil spray. Bake for 25 minutes.