Special thanks to Jenny Craig for their sponsorship of this post.
It’s been a while since I posted a recipe over here, but I promise, I’m still here!!! March has been a month of travel and business meetings, which keeps me on the run, living out of a suitcase, and unfortunately, not in my kitchen nearly enough! Working in sales and managing a large team professionally, I’m always on the go… especially during quarter end months like March, June, September, and December.
During the days I’ve actually been home this month, I’ve been cooking up a storm. One of my go-to dishes has become this toasted chimichanga.
Full disclosure: I tend to cook with my favorite veggie ingredients: red cabbage, peppers, onions, spinach, tomatoes… but I’ll literally use any veggies I have in the bin. I’m sure this one would be tasty with some zucchini, or even some broccoli. Get creative!!
Also – – I am going to figure out conventional oven instructions for those of you without an airfryer (It’s usually about twice the cooking time at the same temp), and I’ll share those. In the meantime, if you’re looking for an airfryer, here’s a link to the one I use.
Jenny Craig Recipe Creation: Toasted Chimichanga | No Thanks to Cake
Ingredients
- 1 Jenny Craig Chicken Burrito
- 1/4 cup red onion, sliced
- 1 cup raw spinach
- 1/2 bell pepper, thinly sliced
- 1 clove garlic, minced
- salt and pepper
- cooking spray
- hot sauce (optional)
Instructions
- Prepare a skillet with cooking spray and bring to medium heat. Add garlic, peppers, and onions. Sauté until peppers and onions are caramelized, about 2-3 minutes, stirring frequently. Add spinach for another 1-2 minutes until wilted. Remove from heat.
- Meanwhile, remove your burrito from the packaging and wrap in a paper towel. Cook in microwave for 60 seconds. Remove from the heat and unfold the tortilla carefully.
- Use a spatula to remove the burrito filling from the tortilla. Place filling into a small bowl, and add veggies. Stir to combine.
- Add filling back into the tortilla and roll to close. Place the tortilla in your air fryer seam side down. Spray lightly with cooking spray. Tortilla will likely be quite stuffed, but as long as it closes it’s fine.
- Toast your chimichanga in the air fryer for 9 minutes at 375 degrees. Remove burrito from the air fryer with a spatula and serve.
- Top with hot sauce, if desired. I used Dave’s Gourmet Creamy Red Pepper Hot Sauce. I used about 2.5 teaspoons here.
Notes
Click here to see a full listing of my Jenny Craig Recipe Creations!
Disclaimer: This post is sponsored by Jenny Craig; however, all of the opinions and comments about the program are exclusively my own and do not necessarily represent that of the brand.