Salsa Verde Chicken Chimichangas (Air Fryer or Stovetop)
Even if you don’t have an air fryer …or tortillas …or Laughing Cow cheese wedges (I’ll explain in a second), you should still whip up this salsa verde shredded chicken for a few reasons:
It’s effortless to make
There’s 3 ingredients (+ salt)
It gives life to the most boring food ever (chicken breast)
It’s lean protein!
You can store it in your fridge and add salsa verde chicken to all kinds of meals! Like omelets and tacos and quesadillas and heaping it over some rice.
Salsa verde shredded chicken might just change your life, particularly if you’re still eating bland, unseasoned, unmarinated chicken breast. STAHP IT! It’s not necessary. We have a wealth of flavors at our fingertips that don’t even cost substantial calories or fat to enjoy. (ok I had too much coffee this AM apparently.)
How They’re Made
These chimis are next level amazing. Would eat ‘em every day. Here’s what I did: I wrapped up some prepared salsa shredded chicken inside a high-fiber, low-carb tortilla—which are very easy to find in grocery stores nowadays!
But that’s not all: I spread a Laughing Cow pepper jack cheese wedge inside the tortilla first to lend some creaaaminess into the mix. The final step is I popped the chimi into my air fryer (stovetop works too, more on that soon) to crisp up the outside and give me some CRUNCH.
Crunchy, creamy, flavorful, high protein, high fiber… I think I just found my recipe soulmate.
Stovetop or Air Fryer
An air fryer’s NOT required to make these chimichangas; they can be made on the stovetop if you prefer. The recipe below includes both methods for your convenience!
I think of my air fryer as a “luxury appliance” because the main benefit is it shaves time away from cooking and gives me that throughout crispiness. However, you can still achieve that grilled goodness using a frying pan over the stove.
If you give these chimis a try, I want to hear how it goes! I’m also interested in hearing about other additions you’re throwing in here to make them your own (beans, guac, etc!)
(Calculated per serving)
Salsa Verde Chicken
Yields: 4-6 chimichangas
Salsa verde shredded chicken:
4 to 5 chicken breasts
2 cups salsa verde (See Note 1 for recommendations)
1 tbsp cumin
1 tsp salt
4-6 Low-carb, high fiber tortillas (See Note 2 for recommendations)
4-6 Laughing Cow Pepperjack cheese wedges
Optional: Pico de gallo, guacamole, Greek yogurt, romaine lettuce, and other toppings you’d like to add inside!
PREPPING SALSA VERDE CHICKEN
In the Instant Pot:
Add chicken breasts, salsa verde, cumin, and salt to the Instant Pot and stir to coat. Secure the lid, seal the vent upward, and cook on MANUAL HIGH PRESSURE for 14 minutes.
Once cooked, release the steam and shred chicken against the grain with two forks. I like to add an additional 1/2 cup of salsa verde into the freshly shredded chicken and toss to coat.
In the slow cooker:
Add chicken breasts, salsa verde, cumin, and salt to the slow cooker and stir to coat. Cover and heat on HIGH for 4 hours.
Once cooked, carefully remove chicken and shred it against the grain with two forks. I like to add an additional 1/2 cup of salsa verde into the freshly shredded chicken and toss to coat.
ASSEMBLING YOUR CHIMIS
Spread 1 Laughing Cow cheese wedge evenly atop a high-fiber tortilla. Scoop shredded chicken and other desired toppings onto the lower third of the tortilla. Tuck the sides in, then tightly roll up the chimichanga.
If air frying: Spray both sides of the chimichanga and heat at 375 degrees for 6 minutes, flipping at 3 minutes.
If using the stove: Spray the base of a frying pan with cooking spray. Over medium-high heat, add the chimichanga and sear for 3 minutes covered. Flip and sear another 3 minutes covered.
Note 1: Salsa Verde Recommendations
Note 2: High-fiber & Low-carb Tortillas