Chicken Chimichanga Appetizer Recipe
Prep Time:
30 minutes
Cook Time:
30 minutes
Servings:
8 Servings
Ingredients
  • 1 pound chicken breasts
  • 2 cloves garlic, minced
  • ¼ cup olive oil, divided
  • Juice from ½ lime
  • 1 tablespoon chili powder
  • 1 teaspoon cayenne
  • 1 teaspoon salt
  • 1 teaspoon honey
  • ½ cup Greek yogurt
  • ¼ cup mayonnaise
  • 2 tablespoons chipotles in adobo sauce
  • 1 tablespoon chopped dill
  • 1 garlic clove, minced
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon onion powder
  • ¼ teaspoon salt
  • 1 ½ cups cooked rice
  • ¼ cup finely chopped cilantro
  • Juice from ½ lime
  • 1 teaspoon salt
  • 1 quart vegetable oil, for frying
  • 8 taco-sized flour tortillas
Directions
  1. In a bowl, combine the chicken, garlic, 2 tablespoons olive oil, lime juice, spices, salt, and honey. Let marinate for 20 minutes or up to 4 hours.
  2. Heat 2 tablespoons of olive oil in a skillet over medium heat.
  3. Add the chicken and brown until cooked through, for about 8 minutes per side.
  4. Remove the chicken from the skillet and shred using a fork.
  5. Meanwhile, add all the ranch ingredients to a small bowl and mix to combine.
  6. Combine the rice, cilantro, lime juice, and salt together in another bowl.
  7. Heat the frying oil in a cast iron skillet or Dutch oven over medium heat until the temperature reaches 350 F.
  8. While the oil is heating up, wrap the chimichangas. Working with one tortilla at a time, add 3 tablespoons rice, ¼ cup chicken, and 1 tablespoon chipotle ranch to the bottom half of the tortilla.
  9. Fold the sides inwards, then roll the tortilla tightly around the filling. Secure the seam with toothpicks.
  10. When the oil is ready, carefully add the chimichangas seam-side down and fry until crispy and golden, about 10 minutes.
  11. Remove and drain on a paper-towel-lined plate.
  12. To serve, drizzle with the remaining chipotle ranch, then add a dollop of smashed avocado and a sprinkle of cilantro.