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!
Ingredients
- 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)
Instructions
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.
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