Wednesday, 25 March 2015

Baked Chicken Chimichangas


For those of you who know me, you will know that Mexican cuisine is one of my most favourite cuisines. I love the different textures, the smoky flavours and let's just face it a life without Carnita's is just a sad one!  Then there is the humble Chimichanga.  Something so delightful I probably can remember everyone I have tried! (Trust me there have been a fair few).  I remember the first one I tried at a place called Tortilla Flats in NYC.  It was ridiculously amazing! The deep fried crispy shell, the succulent meat, the refried beans and tasty spices - well lets just say there is only one thing that is vaguely healthy in there and a girl can't live on spices!


  I apologise to any Mexican's out there who are probably rolling their eyes at the complete lack of knowledge I have of real Mexican cuisine, but i have tried to do this one justice, but making it a little lighter on the waistline. 
Instead of frying, I have baked them in the oven still crispy and perfect, and for a little twist instead of refried beans (which I am in love with) I added some green beans in there, to get my bean fix - but keep it light. 
End results were highly tasty, and ended up with clear plates all round! 
Enjoy! & Happy Cinco de Mayo! 
Preparation Time: 10 Minutes
Cooking Time: 15 Minutes
Serves: 6

You Will Need: 
3 Chicken Breasts Sliced
2 Peppers Sliced (I used Yellow and Orange)
1 Red  Onion Sliced
1 Garlic Clove Minced
1 Tbsp Chipotle Chilli Sauce ( I use this one From Wahaca, but most supermarkets have similar)
150g (half a pack) Green Beans Boiled/Steamed
1 Tbsp Tomato Purée
6 Tortilla Wraps - I use Sainsbury's Be Good To Yourself Tortilla Wraps 
120g Light Cheddar Cheese
Salt and Pepper for Seasoning
Frylight/Calorie Controlled Oil Spray

Method:
Preheat oven to 190 Degrees
In a frying pan sprayed with oil, gently soften the onion, garlic and peppers 5 minutes
Add the chicken and brown, heating until cooked 3/4 way through 3-4 minutes
Pour in the chipotle sauce, tomato puree and green beans - season, stir and heat gently 3-4 Minutes
Start to build your chimichangas by placing cheese in the centre of each tortilla wrap - top with the chicken mixture. Fold the chimichanga tucking in the ends - place seam down on a lined  baking tray.  You can use a toothpick to hold together if you desire.
Give the top of each chimichanga a little spritz of oil
Place in the oven and bake for 15 minutes until golden brown and crispy
Serve with Fresh Tomato Salsa, Rice or Salad - if you are feeling hungry why not all three!
I made three today, have wrapped one in cling film ready for lunch later in the week - and one in foil in the freezer for a quick dinner when i'm in the need!  

DIETARY CALCULATIONS

Approx Calories Per Portion                                                   Weight Watchers Values Per Portion
               303                                                                                                   7PP
                                                                                                          Filling & Healthy Value
                                                                                                                          2PP
                                                                                                             Simple Start Value
                                                                                         0pp
                                                                                             (if using cheese from your daily treat!)
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