How to Make a Grilled Chicken Chimichanga: a Fried Mexican Burrito!

Updated on March 20, 2018
Make a delicious chimichanga that you can sink your teeth into!
Make a delicious chimichanga that you can sink your teeth into! | Source

What's better than a burrito?

Man, chimichangas are delicious! Whoever thought of taking all the goodness of a burrito and frying it is a genius! It's probably not a great meal to eat every day, but once in a while, a chimichanga sure hits the spot.

I'm happy to say that they're not at all hard to make. The problem most people have while making a chimichanga is the tortilla coming apart during the frying, which makes the burrito end up a goopy mess. The secret to making a chimichanga is to use a flour and water "glue" to stick the tortilla together.

You can make this recipe a vegetarian option by omitting the chicken. Alternatively, beef and pork also taste great. You can either deep fry the burritos or shallow-fry them in a skillet. Deep frying is better, but most people at home prefer the shallow-fry method—That's why these instructions are for the latter method. Follow these easy steps to chimichanga heaven!

Cook Time

Prep time: 15 min
Cook time: 20 min
Ready in: 35 min
Yields: Serves eight people


  • 8 flour tortillas
  • 2 thinly-sliced chicken breasts, grilled
  • 1 onion, sliced and sautéed until soft
  • 2 sweet peppers, sliced and sautéed until soft
  • 1/2lb mozzarella or Monterey jack cheese, grated
  • Refried beans
  • Vegetable oil
  • Flour and water, mixed to make thick "glue"


  1. Mix flour and water in a bowl until you create a paste.
  2. Lay out all eight tortillas on a work surface. You're going to put all the ingredients on them and roll them up for frying. Pile the ingredients in the very center of the tortilla, not edge to edge as you would for a burrito—this will let you roll it up and seal it later.
  3. Add a couple of spoonfuls of refried beans into the center of your tortillas. Divide up the other filling ingredients into piles on top of the beans.
  4. Take one of the tortillas and roll it over once. Add some of your flour glue to the two ends. Then, fold them in towards the center. Roll it again, using more glue to seal off the edge. Repeat with the remaining tortillas. If your tortillas are breaking, warm them up in the microwave a bit to make them more pliable.
  5. Add about an inch of oil to your deep skillet, and heat it up over medium heat. When it's hot, add your chimichangas. You'll know it's reached the right temperature when a little piece of tortilla starts bubbling immediately when it's dropped into the oil.
  6. You will probably need to do this in about three batches, as you don't want to overcrowd the skillet and drop the oil temperature down too much. Fry them for about two minutes on each side or until crispy and golden brown.
  7. Enjoy these with your favorite salsa, hot sauces, or guacamole. These will definitely become a family favorite!

Questions & Answers


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      • profile image

        Sal 5 years ago


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        Mary jones 6 years ago

        How many servings does make

      • Casey Strouse profile image

        Casey Strouse 6 years ago from Phoenix, Arizona

        I love chimichangas and here in Arizona you can get them almost anywhere.

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        Anonymous 6 years ago

        Cherry-changa here i come!

      • profile image

        Me:  7 years ago

        As a college student in Texas from Arizona originally. Chimichangas are a great taste of home

      • profile image

        trista 7 years ago

        hahah TACO BELL IS NOOOOT mexican food. and's CHIMICHANGA not chimiCHUNGA rotfl..

      • profile image

        Nina 7 years ago


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        Harry 7 years ago

        I'm gonna try a chimichunga right now!

        Thanks for the video.

      • profile image

        Laura D 8 years ago

        Great receipe! A great find on the internet.

      • profile image

        brie 8 years ago

        i love chimichungas.mmmm

      • profile image

        Nick 8 years ago

        does taco bell make chimys because i thin they should and in a chalupa shell

      • profile image

        Kim Akers  8 years ago

        Add salsa and cheese before wrapiing and deep frying! Yum Yum!!!!

      • profile image

        steve 9 years ago

        delicious recipe

      • profile image

        Dontrez H. 9 years ago


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        DBlade 9 years ago

        I love these! I like to simmer the chicken in enchilada sauce for an hour before making these, also canned green chilies are a great addition.

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        Mel-Kitchen Goddess Adk Loj 9 years ago

        I added salsa to a ground beef mix and a shrimp one as well. Thanks for a great recipe. My staff enjoyed!

      • profile image

        REGGIE 9 years ago


      • John D Lee profile image

        John D Lee 10 years ago

        Thanks everybody - glad to hear that there are some bold deep-fryers like myself out there!

      • profile image

        Larwance 10 years ago

        mmmm, yup it was pretty good. Thanks for a yumy snack!

      • profile image

        Taryn 10 years ago

        Just what I was loooking for, thanks!

      • profile image

        nobody 10 years ago


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        reggie 10 years ago

        Thanks for a great recipe!!!!!!!!

      • John D Lee profile image

        John D Lee 10 years ago

        I agree, a chimichanga rarely dissapoints!

      • profile image

        Yummy!!!!!!!!!!♥♥♥♥ 10 years ago

        delicousy i love this for everyday!!!!!!!!!!!♥♥♥