Name: Air Fryer Chicken Chimichangas
Ingredients: 1 can diced tomatoes; 1/2 Chopped onion; 1 tablespoon fresh cilantro; 1 teaspoon fresh lime juice; 1/4 teaspoon kosher salt; Black pepper; 12 ounces shredded chicken; Juice from orange; Juice from lime; 1 Garlic clove; 1 teaspoon ground cumin; 1 can diced green chilies; 4 7-8 inch tortillas; Mexican blend shredded cheese; Olive oil spray; Shredded lettuce; Sour cream; Avocado

Air Fryer Chicken Chimichangas.

You can cook Air Fryer Chicken Chimichangas using 18 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Air Fryer Chicken Chimichangas

Prepare 1 can of diced tomatoes.
You need 1/2 of Chopped onion.
You need 1 tablespoon of fresh cilantro.
You need 1 teaspoon of fresh lime juice.
You need 1/4 teaspoon of kosher salt.
You need of Black pepper.
It's 12 ounces of shredded chicken.
It's of Juice from orange.
It's of Juice from lime.
Prepare 1 of Garlic clove.
You need 1 teaspoon of ground cumin.
Prepare 1 can of diced green chilies.
You need 4 of 7-8 inch tortillas.
It's of Mexican blend shredded cheese.
It's of Olive oil spray.
You need of Shredded lettuce.
It's of Sour cream.
Prepare of Avocado.

Air Fryer Chicken Chimichangas step by step

For the pico de gallo: In a small bowl, combine the tomato, onion, cilantro, lime juice, salt, and pepper to taste..
For the chimichangas: In a large bowl, combine the chicken, orange juice, lime juice, garlic, cumin, and drained chiles. Mix well to incorporate..
On a work surface, working with one at a time, place one-quarter of the chicken mixture (almost 3/4 cuonto the bottom third of a tortilla. Sprinkle each with 2 tablespoons cheese. Lift the edge nearest you and wrap it around the filling. Fold the left and right sides in toward the center and continue to roll into a tight cylinder. Set aside, seam side down, and repeat with the remaining tortillas and filling..
Preheat the air fryer to 400°F..
Lightly spray all sides of the chimichangas with oil. Place the chimichangas seam side down in the air fryer. (Make sure each chimichanga is tightly wrapped and seam side down or it will open during cooking.) Cook for 5 minutes, flip and cook additional 5 minutes until golden and crisp..
To serve: Place 3/4 cup shredded lettuce on each plate. Place a chimichanga on top, along with 2 tablespoons pico de gallo, 1 tablespoon sour cream, and 1 ounce avocado. Garnish with cilantro. Serve immediately..