So what am I thinking? I’m thinking I love cookies so so much:) I’m thinking I should live somewhere where it never gets cold- like at all! I’m thinking I get tired of thinking and I’m thinking I love chimichangas. I mean I haven’t always loved them. It’s lately that this cross between an enchilada, burrito, pannini and eggroll has grabbed my attention. They are easy, quick ( especially if you use Rotisserie chicken) and versatile. Whether you opt for Southwestern, Mediterranean or just the classic baked chicken recipe you can not and will not go wrong with a chimichanga . On the go or sitting at home these chimichangas are it and destined to be the next big thing. Okay, so they may never beat out the old fashioned grilled cheese but they should at least be in second:)
Around these parts( like my neighborhood- kidding, seriously everyone loves my enchiladas- get the recipe here) I’m known for my green chile chicken enchiladas- and although green chiles are my go to for most chicken dishes I wanted to do something different and so I opted for lighter flavors and ingredients that most of us already have in the house. Hummus (my fav mid-afternoon snack) lemon and watercress. Why watercress? The watercress adds a nice texture alongside the creamy hummus and well it happens to be one of my favorites. The great thing about using hummus as the main flavor component is you have so many choices of hummus. I used jalapeno and lemon hummus by Cat Cora but you could use the spicy red pepper, garlic and pine nut, avocado hummus, classic hummus, the options are endless. Now last thing you must remember is that the key to a perfect chimichanga is the perfect roll. Its all in how you roll it-see my super duper easy instructions below.
HOW TO ROLL A BURRITO/CHIMICHANGA
* MAKE SURE YOUR TORTILLA IS LARGE ENOUGH FOR YOUR FILLING. USE A BURRITO SIZE TORTILLA TO ACCOMPLISH THIS! You want room to fold the burrito in half and have both ends come together with room to spare.1. Make sure your tortilla is a room temperature if not slightly warm.
2. Spoon the filling (in this case the hummus then the pulled chicken, squeeze of lemon juice and then handful of watercress) onto the tortilla, centering it on the tortilla.
3. Lift the two sides of the tortilla to center the food in the middle. Then, lift up the side closest to you tuck the top flap of the tortilla over and up underneath the filling.
4. Starting from your body and moving outward, roll the burrito forward in 2 or 3 rolls leaving one roll left. With the last roll tuck over the left and right sides of the tortilla towards the center and then give it one last roll, using both hands to keep the left and right sides of the tortillas folded over until the roll is completed.
5. Brush with olive oil (or in this case a mixture of olive oil and lemon juice) and brush over the chimichanga. It is now ready to be baked.
- 1 rotisserie chicken, shredded or 2 cups of shredded chicken
- ½ cup hummus of your choice
- 2 lemons
- 1 cup of roughly chopped watercress
- 2 TBSP extra virgin olive oil
- 1 tsp sea salt and cracked black pepper each
- 1 tsp ground thyme
- burrito sized tortillas
- Warm up your tortilla. Toss the chicken with the olive oil, thyme, salt and pepper. Spoon 1 TBSP of the hummus on the center of the tortilla and spread it out. Place a handful of chicken next on the hummus then the watercress and finally a squeeze of lemon juice.
- Lift the two sides of the tortilla to center the food in the middle. Then, lift up the side closest to you tuck the top flap of the tortilla over and up underneath the filling. Starting from your body and moving outward, roll the burrito forward in 2 or 3 rolls leaving one roll left. With the last roll tuck over the left and right sides of the tortilla towards the center and then give it one last roll, using both hands to keep the left and right sides of the tortillas folded over until the roll is completed. Brush with olive oil (or in this case a mixture of 1 TBSP olive oil and 1 tsp lemon juice) and brush over the chimichanga. It is now ready to be baked. Bake at 325 for 20 minutes.
I love the flavors in this and am always up for a healthier chimichanga!
Believe it or not, I’ve never eaten a Chimichanga, but they look and sound delicious.
Sam
Your chimichangas came out look delish girl. I have to try making this, this weekend
I love that these are baked – and I love hummus and I would love these and I’m not even from your neighborhood! Your rolling instructions are terrific. I often eat hummus, cucumbers and spinach on a whole wheat flat bread because its easy to take for lunch but I bet it would be even better baked! Thanks!
What a fun way to change up a chimichanga. I think I shouldn’t live some place cold too.
We heard of burritos- but never chimic-whatever….. Lol…
I love the fact that these are baked, and LOVE the hummus, lemon and watercress in there!
YOur instructions are easy to follow too. Great idea and super easy to make for lunch.
Thanks for sharing!
You had me at lemon and hummus, so clean and bright, I love this recipe!
Rotisserie chicken and hummus…I love the combo. These chimichangas must be very delicious!
I’m all for delicious and easy. These look like a great meal that I can throw together on one of our crazy weeknights (which is now every night). Love that you’ve used hummus. We can each customize our own chimichanga that way too. That will be perfect! 🙂
What a great idea! I love the flaky tortillas and what a great way to use hummus, one of my favorite foods.
We had something very similar for a picnic this week and they were hugely popular. I put too much filling and some of the ends popped but we still loved it.
I love these totally non traditional chimichanga flavors! A great twist.
these look delicious !
Now I am craving this so much, you did an amazing job with them!