Healthy oven baked Chimichangas


Healthy oven baked

Fancy a healthy Chimichanga? Try this oven baked whole-wheat and poppy-seed tortilla. Great for lunch and quick and easy to make when you have your prepared tortilla’s ready.

I usually bake a batch of whole-wheat Torilla’s and freeze them to use them later in the week. Use shop bought Tortillas if you are pressed for time, although I could promise you that once you’ve made your own tortillas you will never buy them again.

My recipe calls for whole-wheat flour and poppy seeds bu you could replace it with plain flour instead if you prefer.

Breakfast on the run? than have a look at my previous post for healthy Breakfast Wraps. 

Whole-wheat , poppy seed Tortilla Wrap 

Makes 12 Tortillas

500 g Brown Bread Flour
5 ml Baking powder
2 ml Salt
10 ml Poppy Seed (optional)
60 ml Butter
225 ml Warm water

1. Mix together the flour, baking powder and salt. Add butter and rub in with your fingertips to resemble   coarse breadcrumbs. Add water and mix until well combined. Turn onto a floured surface and knead for two minutes until dough is smooth.
2. Divide dough into 12 pieces and roll into a ball. Place onto a floured baking tray and cover with a damp cloth. Leave to rest for one hour.
3. Roll each ball out onto a lightly floured surface to form very thin circles.
4. Heat a heavy-base frying pan over high heat and place one tortilla int he pan.
5. Cook for four to six seconds, then turn over and cook for another five seconds. Remove from the pan and cover with a dishcloth. Cook remaining tortillas, keeping the pile wrapped until they are all are cooked.

Filling  

Serve 6

500g Minced beef

5 ml paprika

1 onion sliced

1 red chilli (optional)

2 Tomatoes cubed

2 tbs Tomato paste

1 tbs Sugar

1 – 2 cups  Cheddar Cheese grated

Salt and pepper to taste

Olive oil for frying

In a frying pan fry your Sliced onions until soft, add the Beef mince and the Paprika and brown. Add the Chilli and the tomatoes and fry for another few minutes, stirring the mixture allowing the tomatoes to break up. Add the tomato paste and the sugar and a enough water to form a sauce. Gently cook for a minute or two.  Season to taste with Salt and pepper.

Assemble your Chimichanga by placing some of the grated cheese in the middle of the flour tortilla. Add the meat on top of your cheese. Now fold the top part over the meat mixture and fold the bottom part over your top part.  Close your Chimichanga by folding the left and right sides over to the middle. Place your Chimichanga with the folded sides facing down onto your baking tray and bake for +- 10 minutes until brown on top.  Place on a bed of greens and enjoy with quaqamole. 

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