Baked Chicken Chimichangas

These baked chicken chimichangas are a healthier twist on the old classic chimichanga.

Prep time: 10 minutes
Servings: 6

Ingredients:

2 cups cooked chicken, chopped or shredded
1 cup of your favorite salsa
1 teaspoon ground cumin
1/2 teaspoon dried oregano leaves, crushed
1 cup low-fat shredded cheddar cheese
2 green onions, chopped (about 1/4 cup)
6 (8-inch) whole-wheat flour tortillas
Cooking spray
Diced tomato, low-fat sour cream, guacamole, salsa and shredded cheddar cheese for topping

Directions:

Preheat oven to 400° F.
Mix chicken, salsa, cumin, oregano, cheese and onions. Place about 1/3 cup of the chicken mixture in the center of each tortilla.
Fold opposite sides over filling. Roll up from bottom and place seam-side down on a baking sheet.
Spray with cooking spray. Bake at 400° F for 25 minutes or until golden brown and crispy.
Garnish with desired toppings and serve with salsa on the side.

Nutrition:

Per serving: 350 calories; 17.2 g fat; 28 g carbohydrates; 21 g protein; 827 mg sodium