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820 kcal
50 min.
Recipe for Chicken and vegetable chimichangas
0 reviews
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Unlock Fitatu PremiumNaN g
820 kcal
2 kcal
820.4
48.5g
37.2g
70.6g
Ingredients (servings):
2
Converted ingredients are going to appear on the shopping list
- Wholemeal tortilla wrap6× slice (240 g)
- Chicken breast, raw, with skin2× piece (200 g)
- Peppers capsicum red0.75× piece (127.5 g)
- Sweetcorn0.5× package (97.5 g)
- Skyr, Icelandic yoghurt6.5× tablespoon (97.5 g)
- Cheese, spreadable, soft white, low fat6× teaspoon (90 g)
- Onion0.5× piece (60 g)
- Cheese Cheddar2× slice (40 g)
- Chili pepper0.5× piece (10 g)
- Olive oil1× tablespoon (10 g)
- Garlic1× clove (5 g)
- Salt2× pinch (1 g)
- Cumin1× pinch (1 g)
- Sweet paprika1× pinch (1 g)
- Pepper, black0.5× pinch (0.5 g)
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How to make Chicken and vegetable chimichangas
1. Boil water and cook the chicken breast in it for 20 minutes.
2. Preheat the oven to 200 degrees Celsius.
3. Dice the onion and bell pepper, and chop the garlic. Heat olive oil in a pan and add the chopped vegetables, sauté for about 5 minutes.
4. Shred the cooked chicken.
5. In a bowl, mix the vegetables with the chicken and add corn, spices, grated yellow cheese, half of the Skyr, and crumbled cottage cheese. Mix well.
6. Stuff the tortillas with the prepared filling. Then fold the sides over each other and roll up.
7. Bake the rolled chimichangas in an ovenproof dish for about 15 minutes.
8. Serve the chimichangas with the remaining Skyr.
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