Keto Chimichangas with Cut Da Carb Flatbreads
Keto Chimichangas with Cut Da Carb Flatbreads is a easy Mexican recipe that serves 5. 360 calories per serving. Recipe by Low Carb Lizzie on YouTube.
Prep: 15 min | Cook: 27 min | Total: 52 min
Cost: $42.19 total, $8.44 per serving
Ingredients
- 5 pieces Boneless Skinless Chicken Thighs (about 1.5 lb, trimmed and patted dry)
- 5 tablespoons Beef Tallow (rendered beef fat, divided for two frying stages)
- 1 piece Medium Onion (diced)
- 7 ounces Diced Green Chilies (canned, drained)
- 1 tablespoon Chili Powder (Mexican style)
- 1 tablespoon Ground Cumin
- 0.25 cup Salsa Verde (store‑bought or homemade)
- 4 ounces Monterey Jack Cheese (freshly shredded)
- to taste Salt
- to taste Black Pepper
- 5 pieces Low Carb Flatbreads (almond or coconut flour based, store‑bought or homemade)
- optional Queso Dip (for serving)
- optional Fresh Cilantro (chopped, for garnish)
Instructions
Season Chicken
Pat the chicken thighs dry, then season both sides with salt and pepper.
Time: PT2M
Fry Chicken
Heat 3 Tbsp beef tallow in the skillet over medium‑high heat. Add the chicken thighs and fry about 5 minutes per side, or until cooked through (internal 165°F).
Time: PT10M
Temperature: medium-high
Cool Chicken
Transfer the cooked thighs to a plate and let them cool for a few minutes.
Time: PT2M
Sauté Onion
In the same skillet, add the diced onion and sauté over medium heat until softened, about 5 minutes.
Time: PT5M
Temperature: medium
Add Chilies
Stir in the drained diced green chilies and cook for 3 minutes until most of the liquid evaporates.
Time: PT3M
Temperature: medium
Chop Chicken
While the vegetables are cooking, chop the cooled chicken thighs into bite‑size pieces.
Time: PT3M
Combine Chicken
Return the chopped chicken to the skillet and stir to combine with the onion‑chili mixture.
Time: PT2M
Temperature: medium
Toast Spices
Add 1 Tbsp chili powder and 1 Tbsp ground cumin, stirring for 2 minutes to toast the spices.
Time: PT2M
Temperature: medium
Add Salsa Verde & Cheese
Stir in ¼ cup salsa verde and the shredded Monterey Jack cheese. Reduce heat to medium‑low and cook, stirring, until the cheese melts completely, about 3 minutes.
Time: PT3M
Temperature: medium-low
Final Seasoning
Taste the filling and add more salt and pepper if needed.
Time: PT1M
Assemble Chimichangas
Divide the filling evenly among the 5 flatbreads. Moisten the edges with a little water, then roll tightly, sealing the seam.
Time: PT5M
Fry Chimichangas
Add the remaining 2 Tbsp beef tallow to the skillet and heat over medium‑high. Place the burritos seam‑side down and fry 2 minutes per side until golden and crisp.
Time: PT4M
Temperature: medium-high
Serve
Transfer the chimichangas to a serving plate and enjoy immediately with optional queso dip and chopped cilantro.
Time: PT2M
Nutrition Facts
- Calories
- 360
- Protein
- 25 g
- Carbohydrates
- 6 g
- Fat
- 22 g
- Fiber
- 2 g
Dietary info: Low Carb, Keto, Gluten‑Free
Allergens: Dairy
Ingredient Substitutions
- Instead of Boneless Skinless Chicken Thighs: Turkey thighs, Chicken breast
- Instead of Beef Tallow: Avocado oil, Ghee
- Instead of Medium Onion: White onion, Shallot
- Instead of Diced Green Chilies: Fresh jalapeños, Roasted red peppers
- Instead of Chili Powder: Paprika, Chipotle powder
- Instead of Ground Cumin: Coriander powder
- Instead of Salsa Verde: Pico de gallo, Tomatillo sauce
- Instead of Monterey Jack Cheese: Cheddar, Mozzarella
- Instead of Low Carb Flatbreads: Lettuce leaves, Low carb tortillas
- Instead of Queso Dip: Sour cream
- Instead of Fresh Cilantro: Parsley
Equipment Needed
- Large Skillet
- Cutting Board
- Chef's Knife
- Spatula
- Measuring Spoons
- Plate
- Tongs
Critical Steps — Do Not Skip
- Seasoning and frying the chicken until fully cooked
- Melting the cheese completely with salsa verde
- Sealing the flatbread edges with water before rolling
- Frying the assembled chimichangas until golden and crisp
Chef Tips from the Video
- Use freshly shredded Monterey Jack for the best melt; pre‑shredded cheese can contain anti‑caking agents that affect texture.
- Render extra beef tallow ahead of time and store it in the fridge for quick access.
- For extra flavor, add a pinch of smoked paprika to the spice blend.
Troubleshooting
The seam of the chimichanga opens while frying.
Moisten the edges well with water, press the seam firmly, and fry seam‑side down first to seal.
Cheese does not melt smoothly.
Reduce heat to medium‑low and stir continuously; add a splash of water or extra tallow if needed.
Filling is dry.
Add an extra tablespoon of salsa verde or a drizzle of beef tallow to keep the mixture moist.
Storage
Refrigerator: Store cooked chimichangas in an airtight container for up to 3 days. Reheat in a skillet over medium heat.
Freezer: Wrap each chimichanga tightly in foil and freeze for up to 1 month. Thaw overnight in the refrigerator before reheating.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the filling up to step 9 and store it in the refrigerator for up to 2 days.
- Flatbreads can be assembled ahead of time and kept covered; fry just before serving for maximum crispness.
Frequently Asked Questions
What is the cultural significance and history of chicken chimichangas in Mexican cuisine?
Chimichangas are believed to have originated in the southwestern United States, inspired by Mexican fajitas and tacos. They became popular as a deep‑fried handheld meal, blending Mexican flavors with American comfort‑food techniques.
What are the traditional regional variations of chicken chimichangas in Mexican‑inspired cuisine?
Traditional versions use flour tortillas and are often filled with shredded chicken, cheese, and beans. In low‑carb adaptations, almond‑flour flatbreads replace flour tortillas, and beef tallow is used for frying to keep the dish keto‑friendly.
How is chicken chimichanga authentically served in Mexican‑American restaurants?
It is typically served hot, sliced in half, and accompanied by guacamole, sour cream, salsa, or queso dip, with a garnish of fresh cilantro and lime wedges.
What occasions or celebrations is chicken chimichanga traditionally associated with in Mexican‑American culture?
Chimichangas are popular at casual gatherings, family meals, and game‑day parties because they are easy to eat by hand and can be made in large batches.
What makes this low carb chicken chimichanga special in the keto Mexican cuisine?
The recipe replaces high‑carb flour tortillas with low‑carb flatbreads and uses beef tallow for frying, keeping the carb count under 6 g per serving while preserving the crispy, indulgent texture of a traditional chimichanga.
What are the most common mistakes to avoid when making low carb chicken chimichangas?
Common errors include under‑cooking the chicken, not sealing the flatbread edges, frying at too low a temperature (resulting in soggy burritos), and using pre‑shredded cheese that doesn’t melt smoothly.
Why does this recipe use beef tallow instead of vegetable oil for frying?
Beef tallow has a high smoke point and adds a rich, beefy flavor that complements the chicken and cheese, while staying within keto guidelines; vegetable oils can introduce unwanted polyunsaturated fats.
Can I make the low carb chicken chimichanga filling ahead of time and how should I store it?
Yes, prepare the filling up to step 9, let it cool, then refrigerate in an airtight container for up to 2 days. Reheat gently before assembling the chimichangas.
What texture and appearance should I look for when the low carb chicken chimichanga is done cooking?
The flatbread should be golden‑brown and crisp on the outside, with a sealed seam. Inside, the filling should be hot, the cheese fully melted, and the chicken tender.
What does the YouTube channel Low Carb Lizzie specialize in?
The YouTube channel Low Carb Lizzie focuses on low‑carb, keto‑friendly recipes that are easy to make at home, often adapting classic comfort foods into healthier versions.
How does the YouTube channel Low Carb Lizzie's approach to Mexican cooking differ from other low‑carb cooking channels?
Low Carb Lizzie emphasizes simple ingredient swaps like low‑carb flatbreads and animal‑based fats, while many other channels rely on processed low‑carb products; she also provides detailed step‑by‑step visuals for each technique.
Last updated: August 29, 2026
