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Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins

Yield: 4 Chimichangas (Each chimichanga is 3 point for blue and purple, 5 points for green)

  • 2 cooked chicken breasts, shredded
  • 1/2 cup salsa
  • 1/2 cup reduced-fat Mexican cheese, shredded
  • 2 tablespoons cilantro, chopped
  • 1/4 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • 1/2 cup refried beans
  • 4 Ole Xtreme high fiber tortillas
  1. Preheat oven to 400 degrees F.

  2. Add the shredded chicken to a large mixing bowl. Add the salsa, Mexican cheese, cilantro, cumin and garlic powder then stir together.

  3. 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.

  4. Spray all four chimichangas with olive oil spray. Bake for 25 minutes.