Chicken and Kale Chimichangas

Made with chicken, kale and quinoa, these tasty, whole wheat chimichanga wraps are an ode to fresh, Tex-Mex flavors. Enjoy with guacamole!

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Chicken and Kale Chimichangas

Cooking time
PREP TIME 15 mins
Cooking time
COOK TIME 10 mins
Ready in
TOTAL TIME 25 mins


  • 1 bag Success® Tri-Color Quinoa
  • 3 tbsp canola oil, divided
  • 2 cups chopped kale
  • 2 cups chopped, cooked chicken breast
  • 1 can (7 oz) chopped green chilies
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 cup Mexican blend shredded cheese
  • 4 large, whole wheat flour tortillas
  • 1 cup prepared guacamole (optional)


Skinny Chimichangas

A Tex-Mex classic, chimichangas are crispy burritos normally filled with meat, rice and beans, and then fried to crispy, golden perfection. 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 lean chicken breast. However, you can substitute the chicken for pork or whichever meat you prefer. Unlike the usual deep-fried version, these veggie-packed chimichangas are pan-fried in vegetable oil for a crunchy exterior that isn’t greasy.

Additionally, instead of rice and beans, we used a package of our Success® Boil-in-Bag Tri-Color Quinoa for the ultimate boost of protein and tons of added flavor. Imagine, chimichangas that are cheesy, loaded with veggies and offer whole-grain goodness!

With leafy kale, your choice of blended Mexican cheese and green chilis, these chimichangas are a mouthwatering, unique blend of fresh ingredients.

Other Meal Inspiration

For something with more of a Mediterranean flavor, take a look at this Recipe for Spanish Rice.

  • For family dinner, lunch prep or a quick, satisfying, post-workout meal, these are hard to beat. With their hearty blend of flavors and whole-grain quinoa, the whole family is sure to love these Chicken and Kale Chimichangas!

    Step 1

  • Prepare quinoa according to package directions.

    Step 2

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

    Step 3

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

  • Step 4

  • Divide mixture between tortillas. Fold bottom of tortilla over filling. Fold both sides together and roll up. Secure with a toothpick, if necessary, to hold together.

    Step 5

  • Heat remaining oil in skillet over medium-high heat. Place chimichangas, seam-side-down and pan-fry until golden brown, turning once.

    Step 6

  • Serve chimichangas topped with guacamole, if using.