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Jenny Craig Recipe Creation: Toasted Chimichanga | No Thanks to Cake


  • 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)


  • 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.


Disclaimer:  This recipe is sponsored by Jenny Craig.