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Total Time
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  • Ingredients

  • Preparation

  • 1pkg Maple Leaf® Natural Shredded Chicken (250g)
  • 1tbsp vegetable oil
  • 1can diced tomatoes, loosely drained reserving a little liquid (284ml)
  • 3tbsp canned chopped green chili
  • 1 tbsp taco seasoning
  • 1bag tex mex shredded cheese blend (320g)
  • 610 inch tortillas
  1. Heat air fryer to 375°F.
  2. Heat oil in a large nonstick skillet over medium high heat. Add chicken and stir for about 1 to 2 minutes until starting to brown. Add seasoning and mix well to combine and cook for an additional minute.
  3. Pour in tomatoes and chopped green chili. Allow to simmer for about 5 minutes stirring occasionally. You should have very little or no liquid left in your skillet. Remove from heat and allow to cool slightly.
  4. Assemble chimichangas by laying tortillas flat onto a clean surface. Divide cheese onto tortillas followed by chicken mixture. Roll in the sides of the tortillas and tightly roll up.
  5. Working in batches of 2 at a time place chimichangas seam side down in the basket of the air fryer. Cook for 5 to 6 minutes. The outside should be golden and crisp, and the filling should be warm. Enjoy immediately.
Tips icon

**All air fryers are calibrated differently. Ensure to watch your cook times. Serve topped with sour cream, pico de gallo and guacamole.

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