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Coles

  • Egg free
  • Nut free
  • Peanut free
  • Shellfish free
  • Seafood free
  • No added sugar
  • High in dietary fibre
  • High in protein
  • 1 serve veg or fruit

Tex-Mex-inspired chimichangas with roast chicken and black beans make a deliciously easy dinner solution. Serve them with guac, salsa and a spritz of lime.

  • Serves4
  • Cook time20 minutes
  • Prep time20 minutes
Chimichanga

Ingredients

  • 1 bunch coriander, leaves picked, roots and stems finely chopped
  • 2 tsp olive oil
  • 2 spring onions, thinly sliced
  • 2 garlic cloves, crushed
  • 400g can black beans, rinsed, drained
  • 1/2 cup (125g) tomato salsa
  • 1/2 tsp smoked paprika
  • 1 Coles RSPCA Approved Hot Roast Chicken, bones removed, meat coarsely chopped
  • 8 pack (560g) Coles large soft white wraps
  • 2 cups (240g) grated cheddar
  • Tomato salsa, extra, to serve
  • Guacamole, to serve
  • Lime wedges, to serve

Nutritional information

Per serve: Energy: 3926kJ/939 Cals (45%), Protein: 48g (96%), Fat: 41g (59%), Sat Fat: 23g (96%), Sodium: 1939mg (97%), Carb: 92g (30%), Sugar: 12g (13%), Dietary Fibre: 11g (37%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Set aside 1/4 cup of the coriander leaves, to serve.

  2. Step 2

    Heat the oil in a large saucepan over medium heat. Cook onions, garlic and coriander roots and stems, stirring, for 5 mins or until onion softens. Add the beans, salsa and paprika. Cook, stirring, for 2 mins or until heated through. Stir in the chicken.

  3. Step 3

    Arrange the wraps on a clean work surface. Sprinkle a little of the cheddar on top of each wrap, then top with chicken mixture in the centre. Sprinkle the remaining coriander leaves and remaining cheese. Roll up wrap, tucking in ends, to enclose filling.

  4. Step 4

    Spray a large non-stick frying pan with oil and place over medium heat. Cook chimichangas, in batches, turning occasionally, for 2-3 mins or until golden brown and crisp all over.

  5. Step 5

    Serve chimichangas with tomato salsa, guacamole, lime wedges and reserved coriander leaves.

Recipe tip

COOK. STORE. SAVE
Use it up:
Save the bones of the Hot Roast Chicken and make homemade chicken stock with veggie scraps.

Chimichanga recipe

A staple on Tex-Mex menus, this easy recipe for chimichanga is a great weeknight meal that uses simple ingredients you may already have on hand. It features a flavourful filling of spiced chicken, black beans, salsa and cheese wrapped in a tortilla, and pan fried until golden and crunchy. Serving a family of four and ready in under an hour, both kids and adults will be asking for this no-fuss dish on repeat.

 What is a chimichanga?

With origins in Mexico and the United States, a chimichanga is a burrito that’s either deep-fried or pan-fried to give it that distinct, crispy outer shell that’s different from a traditional burrito. Like this recipe, you’ll often see chimichangas topped with salsa, guacamole, lime wedges and sometimes even sour cream. Chimichangas are considered part of Tex-Mex (short for Texas and Mexico) cuisine and can be found in Mexican, Tex-Mex and south-western restaurants across the US, as well as restaurants here in Australia.

How to make chicken chimichanga

This recipe for chimichanga is made even easier by the use of pre-cooked RSPCA Approved Hot Roast Chicken. Simply remove the bones and coarsely chop the chicken before adding to a pan with onions, garlic, coriander, beans, salsa and smoked paprika. With the filling ready, all you need to do is assemble the chimichanga by sprinkling cheese into a large wrap followed by the chicken mixture. Roll up the wrap, tucking in the ends to secure, and pan fry on all sides until golden brown. While this recipe calls for chicken, you can also use different proteins, such as beef mince, pulled pork, or mixed beans with rice. Feel free to make your own guacamole and salsa to top the chimichanga and serve alongside some wedges of lime for added zing.

Now get cooking

In the mood for Mexican-inspired recipes? Try these Mexican-style rice burritos with guacamole or this vegan Mexican-style jackfruit burrito

FAQs

Chimichanga

Chimichanga
  • Serves4
  • Cook time20 minutes
  • Prep time20 minutes
Ingredients
  • 1 bunch coriander, leaves picked, roots and stems finely chopped
  • 2 tsp olive oil
  • 2 spring onions, thinly sliced
  • 2 garlic cloves, crushed
  • 400g can black beans, rinsed, drained
  • 1/2 cup (125g) tomato salsa
  • 1/2 tsp smoked paprika
  • 1 Coles RSPCA Approved Hot Roast Chicken, bones removed, meat coarsely chopped
  • 8 pack (560g) Coles large soft white wraps
  • 2 cups (240g) grated cheddar
  • Tomato salsa, extra, to serve
  • Guacamole, to serve
  • Lime wedges, to serve
    Description

    Tex-Mex-inspired chimichangas with roast chicken and black beans make a deliciously easy dinner solution. Serve them with guac, salsa and a spritz of lime.

    Method
    1. Step 1

      Set aside 1/4 cup of the coriander leaves, to serve.

    2. Step 2

      Heat the oil in a large saucepan over medium heat. Cook onions, garlic and coriander roots and stems, stirring, for 5 mins or until onion softens. Add the beans, salsa and paprika. Cook, stirring, for 2 mins or until heated through. Stir in the chicken.

    3. Step 3

      Arrange the wraps on a clean work surface. Sprinkle a little of the cheddar on top of each wrap, then top with chicken mixture in the centre. Sprinkle the remaining coriander leaves and remaining cheese. Roll up wrap, tucking in ends, to enclose filling.

    4. Step 4

      Spray a large non-stick frying pan with oil and place over medium heat. Cook chimichangas, in batches, turning occasionally, for 2-3 mins or until golden brown and crisp all over.

    5. Step 5

      Serve chimichangas with tomato salsa, guacamole, lime wedges and reserved coriander leaves.