Mini Chicken Chimichangas

Crispy, golden, and packed with flavour—these little rolls are always a hit!

These Mini Chicken Chimichangas are the ultimate crowd-pleaser. They have all the delicious flavours of a classic chimichanga—tender chicken, zesty fajita spice, creamy salsa, and melted cheese—wrapped in a crispy tortilla. Whether you serve them as a main with all the sides or as part of a Mexican feast, they are guaranteed to disappear fast. Plus, they can be prepared ahead of time and cooked to order!

Makes: 6 chimichangas

Prep time: 25 minutes

Cook time: 10-15 minutes (depending on method)

Ingredients

• 1 chicken breast fillet

• 2 heaped teaspoons purchased fajita spice mix

• 3 tablespoons purchased salsa

• 2 heaped tablespoons sour cream

• ¾ cup shredded tasty cheese

• 6 regular flour tortillas

• Vegetable oil for frying or spray oil for oven cooking

  
  

For serving:

• Salsa, pre purchased

• Sour cream

• Guacamole

• Fresh coriander or parsley leaves, for sprinkling

  
  

Instructions

1. Cook the Chicken: Cut the chicken breast into very small cubes (less than ½ cm). Add to a non-stick pan and cook, stirring over high heat, until the chicken is just cooked through.

2. Add the Flavor: Sprinkle over the fajita spice mix and continue to cook, stirring, for a further minute until fragrant.

3. Finish the Filling: Add the salsa, stir to combine, then remove the pan from the heat. Add the sour cream and stir through. Allow the mixture to cool slightly, then add the shredded cheese. Mix well.

4. Prepare the Tortillas: To make rolling easier, trim the rounded corners from each tortilla. You only need to remove a small amount so that each tortilla becomes roughly a rectangle (see tips).

5. Assemble the Chimichangas: Place a tortilla on a board with the longer edge facing you. Add 2 heaped tablespoons of the chicken mixture to the middle. Fold in the sides, then continue to roll tightly so the filling is completely enclosed. Place seam side down on a tray and repeat with the remaining tortillas.

   
   

Cooking Method 1: Shallow Fry + Oven Finish

6. Preheat your oven to 180°C.

7. Add vegetable oil to a depth of 2 cm in a deep frying pan and heat until hot.

8. Place a few rolls in the pan at a time, seam side down. Fry until golden brown, then turn carefully and cook the other side until browned.

9. Remove with tongs and drain on paper towel. Place the browned rolls on an oven tray and bake in the preheated oven for 10 minutes.

   
   

Cooking Method 2: Oven Baked (Lighter Option)

6. Preheat your oven to 200°C. Spray an oven tray generously with oil.

7. Place the rolls seam side down on the prepared tray and spray the tops well with oil.

8. Bake for 10–12 minutes or until golden and crispy. Check the underside; it should be browned. If not, carefully turn and continue baking until crisp.

   
   

   Serve: 

9. Serve the chimichangas immediately with bowls of sour cream, guacamole and salsa. Finish with a generous sprinkling of fresh coriander or parsley leaves.

   
   

Tips, Tricks & Variations

• Make Ahead: These rolls are perfect for entertaining. You can prepare them fully the day before, keep them covered in the fridge, and bring them back to room temperature before baking or frying.

• BBQ Chicken Shortcut: Use the shredded meat from a store-bought BBQ chicken! You'll need the breast meat from a large chicken. Gently fry the seasoning mix in a touch of oil, add the salsa, then remove from heat. Stir through the sour cream and cheese, then gently fold through the shredded chicken.

• Air Fryer Method: Spray the rolls well with oil and place in a preheated 200°C air fryer for 10 minutes. For best results, place them on a wire rack inside the air fryer basket so they crisp up underneath. Check after 10 minutes; they may need a minute or two longer.

• Zero-Waste Tip: Don't throw away the tortilla trimmings! Spray them with oil, sprinkle with a little extra Mexican seasoning, and bake until crispy. They make a fantastic snack or dip companion.