Skinny Chimichangas

Freestyle points – 3
Yield – 4
Serving – 1 chimichanga



  • 1/2 pound 99% lean ground lean turkey
  • 1 medium onion, finely chopped
  • 1 clove garlic, minced
  • 2 teaspoons chili powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • One 8-ounce can tomato sauce
  • 2 tablespoons chopped mild green chiles
  • 1/3 cup shredded reduced-fat cheddar cheese
  • Four 8-inch fat-free flour tortillas



  1. Preheat oven to 400°F. Spray a nonstick baking sheet with nonstick spray.
  2. Spray a nonstick skillet with nonstick spray; set over medium-high heat. Add turkey, onion, garlic, chili powder, oregano and cumin. Cook, breaking up the turkey with a wooden spoon until browned, about 6 minutes. Stir in tomato sauce and chiles; bring to a boil. Reduce heat and simmer, uncovered, until the flavors are blended and the mixture thickens slightly, about 5 minutes. Remove from heat and stir in the cheddar.
  3. Meanwhile, wrap the tortillas in foil and place in the oven to warm for 10 minutes.
  4. Spoon about 1/2 cup of the filling into the center of each tortilla. Fold in the sides, then roll to enclose the filling. Place the chimichangas, seam-side down, on the baking sheet. Lightly spray the tops of the tortillas with nonstick spray. Bake until golden and crisp, about 20 minutes. Do not turn.

TIPS: I don’t really like ground turkey so I think next time I’ll use shredded chicken. I also like the idea of a limey pico de gallo salad as a side.

Original recipe located at:

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