One of my most favorite things is the Mission Carb Balance tortillas (don’t get the wheat, they’re yuck)! I talk about them to everyone I see! Probably annoying, but I find them so exciting! Why?? Well, for one…I try to live a mostly low-carb lifestyle (7 net carbs per tortilla, baby)! Except on Sundays, my free day, the day of rest…it’s all about cheesecake, bread, bread, lemon bars, and bread. For two…there are…hold on to your pants…11 grams of fiber per tortilla! Holy Heck!
So you can make a myriad of low-carb meals with these puppies.
Think:
Turkey, bacon, cheese and ranch dressing wrap.
Grilled chicken pieces, lettuce, Parmesan, and zesty Italian dressing wrap.
Turkey, avocado, Swiss cheese, mustard wrap.
B.L.T
Breakfast burrito with eggs, ham, cheese, and salsa.
Tuna, lettuce, and cheese wrap.
Teriyaki chicken, Swiss cheese, lettuce and pineapple wrap.
Quesadilla
Oh, the possibilities are endless! That is why these are fantastically exciting to me! (Oh, by the way…when you are doing low-carb you don’t want the “light” versions of dressings. They are high in carbs. Just buy the regular! Whoo! Fine by me!)
Anyway, so I’ve had this yummy, super easy recipe for Baked Chimichangas and it occurred to me to use my low-carb tortillas…and whoa! Easy, good, healthy, light, low-carb, sexy…you get the drift.
Here’s the scoop:
You’ll need 2/3 cup of your favorite salsa, 1 tsp. ground cumin, 1/2 tsp. dried oregano crushed leaves, 1 1/2 cups cooked chicken, 1 cup shredded cheddar cheese, 2 green onions, and 6 flour tortillas. Preheat oven to 400 degrees.
Mix together the salsa, cumin, oregano, chicken, cheese, and green onions in a bowl. Note: I actually used a rotisserie chicken (2 if you only like white meat) to make it 10 times easier and faster.
Scoop about 1/3 cup of mixture onto the tortillas and roll ’em up!
Brush some butter on top and stick them in a 400 degree over for about 25 minutes.
I was a little short on toppings, but load these up with lettuce, salsa, sour cream, avocados, black olives, etc. (all low carb choices…including the tortilla and the filling!…feel proud!)
Baked Chimichangas
Baked Chicken Chimichangas
Ingredients
- 2/3 cup salsa
- 1 tsp. ground cumin
- 1/2 tsp. dried oregano leaves crushed
- 1 1/2 - 2 cups shredded or cubed chicken
- 1 cup cheddar cheese shredded
- 2 green onions chopped
- 6 flour tortillas
- melted butter
- *any toppings you want
Instructions
-
Mix the chicken , salsa, cumin, oregano, cheese, and onion in a bowl.
-
Place about 1/3 cup on each tortilla and roll up. Place seam side down on baking sheet.
-
Brush tops with melted butter and bake at 400 degrees for 25 minutes.
-
Garnish with cheese, sour cream, salsa, avocado, lettuce, olives, etc.
mmmmm looks tasty.
And I love the painted child. I have a few of those here. And yes, they also came with the bonus pack of coloured walls and carpet. Joy.
YUM-O!
You are a wizard! Where do you get the tortillas?
Oh, yummy! Thanks for sharing…stopping by from SITS to Share the Comment Love. And I will FOR SURE try this recipe!
So, I really see them sold at most grocery stores. Just in the bread aisle wherever they have the tortillas. Look for the blue on the wrapper…Carb Balance….I buy like 3 packages at a time!
I was going to try baking my chimis the next time I made them…these sound wonderful!
SO, wouldn’t it be so much easier if you just came to my house and made them for me? Those look delish.
Right now I’m presently craving the salad from Wingers. Time to go to lunch again.
Thank you low carb goddess!
oh my gosh YUM!!! Can’t wait to try these!!
I love your blog! Popped in from SITS!
Oh yeah! I’m trying this recipe for sure!
But Mariel, I’m afraid! Do they really taste like regular flour tortillas? Because those are my secret vice. Love them. Love them.
And hello rotisserie chicken, I love you.
http://damselindisdress.wordpress.com
Cosette,
Don’t fear, I would never lead you astray! I think if you had these tortillas side by side with a regular one, you would taste a little difference. Obviously. But, when you have these babies loaded up like they’re supposed to be…you would be hard pressed to tell. I give them to my hubbie all the time. And he has no interest in eating healthier…but, he never notices at all. But, you do have to buy this brand…I’ve tried plenty of others and they are gross. And reminder….don’t get the wheat ones.
Hey Mariel, I tried to post a link to this recipe on the Old School today and couldn’t get it to work. I used https://oneshetwoshe.com/2009/06/baked-chicken-chimichangas-easy-good.html. Should I use a different link?
Cosette,
I can’t think of any reason why it wouldn’t work. Did you try it a couple times? What happens when you do it? If all else fails, just use the http://www.oneshetwoshe.com and tell people to scroll down, or the link is on the Left side of the page. Or, I think you are still listed as an author on this blog…at least I haven’t taken you off yet. You could get on and copy the post and then paste it in yours. Let me know what works!
Mariel
I ended up just referencing your main site. By the way my family LOVED them. I added cilantro because cilantro is my lover.
http://damselindisdress.wordpress.com
I’m going to make these… maybe today – shoot, nothing like planning ahead for Sunday dinner right?
wanted to share my new tortilla love – my friend made me these pinwheels (turkey, lettuce, etc…) on multigrain tortillas – but first spread a chive/onion cream cheese (or neufchatel… whichever) really lightly over the whole thing – Ta-dah… a little “cheesy” creaminess and yumminess without all the fat of real cheese! (of course, when you eat TONS of them because they’re delicious the benefits are negated)
i love children with painted legs and body…I don’t think abt any reason for that… why you can’t made it….