light cream cheese
½ cup(s), (120g)
reduced-salt taco seasoning mix
Skinless chicken breast, grilled or barbecued
2½ cup(s), shredded, (400g)
3 individual, thinly sliced
⅔ cup(s), (170g)
- Preheat oven to 200°C or 180°C fan-forced. Line a baking tray with baking paper. Combine cream cheese and seasoning in a large bowl. Add chicken and two-thirds of the shallots and stir to combine.
- Spoon chicken mixture into the centre of each tortilla. Fold in opposite sides of tortilla and roll to enclose filling. Place, seam-side down, on prepared tray. Lightly spray with oil and bake for 10 minutes or until golden and crisp. Sprinkle salsa with remaining shallots and serve with chimichangas.