Keto Chimichangas

Keto Chimichangas These incredibly crispy and highly packed Keto chimichangas are ideal for a low-carb Mexican meal! They’re all under 7 net carbohydrates per, and they’re simple to meal plan for a weekday supper!

These are seriously the best keto chimichangas! The tortilla crisps up to the ideal crunchy exterior, and the inside is incredibly creamy and cheesy. These are quite convenient to make because you can bake them in the oven, fry them in a skillet on the stove or use an air fryer!

Ten minutes for preparation
Cooking Time Ten minutes

In total 20-minute

342 kcal of ketogenic servings 6

Recipe By: Annie Holmes



Ingredients For Keto Chimichangas:

  1. Three cups of cooked, shredded chicken
  2. Four ounces of cream cheese
  3. One 4-oz can of green chilies
  4. One-fourth cup salsa
  5. One teaspoon each of cumin and garlic powder
  6. Half a teaspoon of salt with garlic
  7. 1/2 cup of cheddar cheese, shredded
  8. Six big tortillas low in carbs
  9. Use avocado oil when frying.



Instructions For Keto Chimichangas:

  • Make sure that all of the filling ingredients are well combined and that no cream cheese lumps remain.
  • Spoon mixture onto tortillas; fold in half lengthwise, then roll up like a burrito. Maintain seam-side down.


Instructions for an Air Fryer:

  • For three minutes, heat the air fryer to 390 degrees Fahrenheit. Place the chimichanga seam side down in the air fryer after lightly brushing or misting it with oil on all sides. After 4 minutes, turn. Use a toothpick to fix the seam if it is trying to open, or cook it for one more minute seam side down. Cook for a further 4–5 minutes, or until the colour reaches your desired level of doneness.


Instructions for an Baking:

  • Seam-side down, place chimichangas on a baking pan coated with oil. Set the oven to 400 degrees Fahrenheit and generously brush or mist with olive or avocado oil. Bake until golden brown, 20 to 25 minutes.

Instructions for an Pan Frying:

  • A skillet should be heated on medium heat with enough oil added to cover the pan’s bottom. Sewn side down, heat the chimichanga for two to three minutes, or until golden brown. After flipping, fry until crisp and brown on all sides.

NOTES: The nutritional value is calculated by use Mission Carb Balance Tortillas.
When using Mission Carb Balance Tortillas, each serving has 6.6 g of net carbohydrates.

Does this help with meal prep for keto?
Both yes and no. Although I advise against prepping and cooking them because there’s a chance the tortillas could become soft and lose their crunchy exterior, you could certainly prepare the filling in advance! You can combine this creamy, cheesy filling and refrigerate it for up to four days. Simply spoon onto the tortillas, roll them up and cook in the oven, air fryer or on the hob when it’s time to serve!

Easily double the mixture to use as a dip with toasted low-carb tortillas or as a filling for pinwheels. It makes a fantastic, adaptable foundation for any dish that calls for something creamy, cheesy, and protein-rich!

Nutrition Facts Recipe:
One chimichanga is served. 342 kcal of calories 21.9g of carbohydrates and 26.6g of protein
22g of fat 93 mg of cholesterol 688 mg of sodium 15.3g of fibre
1.3g of sugar


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