Chicken and Kale Chimichangas

Made with Chicken, Kale and Quinoa, these tasty whole wheat Chimichanga wraps are an ode to Mexican flavors, with added freshness. Enjoy with Guacamole!

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Servings SERVES 4


  • 1 bag Success® Tri-Color Quinoa, uncooked
  • 2 tablespoons vegetable oil, divided
  • 2 cups chopped kale
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 cups cooked chopped chicken breast
  • 1 can (7 ounces) chopped green chilies
  • 1 cup Mexican blend shredded cheese
  • 4 large whole wheat flour tortillas
  • prepared guacamole


  • Make these for your next lunch prep or post-workout weekend meal and you’ll enjoy savory quinoa-filled goodness and just another excuse to make your favorite homemade guac!

    Step 1

  • Prepare quinoa according to package directions.

    Step 2

  • In a medium skillet heat 1 tablespoon oil over medium heat. Add kale and sauté until wilted and tender, about 3 minutes.

    Step 3

  • Add garlic, onion powder, chicken, and chilies. Sauté 2 minutes, or until heated through. Remove from heat and stir in cheese.

Skinny Chimichangas

Originating from Mexico, chimichangas are crispy burritos normally filled with meat, rice, and beans, and then fried to a tasty golden crisp. Our version takes this classic to new heights with the help of fresh kale, chopped green chilies, and shredded cheese.

For the meat, we chose a lean chicken breast. However, you can substitute this for pork or your meat of choice. Complimenting its fresh ingredients, instead of frying up these veggie-packed burritos, we give them a nice crunchy exterior by frying them in a pan with a light coat of vegetable oil.

Additionally, instead of rice and beans, we used a package of our Boil-in-Bag Tri-Color Quinoa for the ultimate boost of protein and tons of added flavor. Imagine– cheesy, full of veggies and whole-grain goodness!

With leafy kale, your choice of blended Mexican cheese, and green chilis, these chimichangas are not only mouthwatering but also a unique blend of fresh ingredients.