A Sleeve Journey

The Time is Now


Chicken Chimichangas

Molly Sleeved's WLS Friendly Chicken Chimichanga

I decided it was time to make a healthy chicken chimichanga – and this is definately a keeper!

  • 12 Wonton Wrappers (Nasoya)
  • 1.5 cups cooked quinoa (Alter Ego, Organic Rainbow, made with chicken broth)
  • 2 cups Shredded Mexican cheese (Aldi – Happy Farms)
  • 2.25 cups chopped grilled chicken (320 grams)
  • 1/2 cup minced onion
  • 1 minced jalapeno
  • 1.5 teaspoons chili powder (Spice Islands)
  • 1 teaspoon garlic
  • salt to taste (this recipe really does need some salt to bring out the flavors – don’t fear the salt!)

Grill and chop chicken breast. Mince jalapeno and onion. In a bowl, mix together quinoa, 1.5 cups of the cheese, chicken, onion, jalapeno, and spices. Spray cupcake pan with cooking spray and place one wonton wrapper in each. Pack mixture into 1/4 cup measuring cup and plop into the wonton lined cupcake pan. Top with the remaining 1/2 cup of cheese. Bake at 350 for approximately 15 minutes.

Add this item to your food diary or view nutrition information here.

Serving suggestions: Salsa, pico de gallo, avocado, sour cream, or guacamole.