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Mini Apple Chimichanga

Mini Apple Chimichanga
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: Tex Mex Diabetes Cooking. Recipe Credit: . Photo Credit: Mittera.
Summary

This hand-held apple fritter is easy to make. Whole wheat tortillas are filled with a sweet apple filling and baked to perfection.


Find this recipe and more in our cookbook Tex Mex Diabetes Cooking. To order directly from the American Diabetes Assocation, click here!

  • Prep time
    15 min
  • Cook time
    15 min
  • Servings
    4 Servings
  • Serving size
    1 chimichanga
Budget Friendly Desserts Quick & Easy Vegetarian CKD Dialysis CKD Non-Dialysis High in Fiber Kidney-Friendly Mexican/Southwestern
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    1 chimichanga
  • Amount per serving Calories 200

  • Total Fat 6g
    • Saturated Fat 0.6g
    • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 240mg
  • Total Carbohydrate 33g
    • Dietary Fiber 5g
    • Total Sugars 8g
  • Protein 4g
  • Potassium 170mg
  • Phosphorus 90mg

Choices/Exchanges: 1 1/2 Starch, 1/2 Fruit, 1 Fat

Budget Friendly Desserts Quick & Easy Vegetarian CKD Dialysis CKD Non-Dialysis High in Fiber Kidney-Friendly Mexican/Southwestern
Ingredients

Ingredients

  • apple (cored and chopped)
    2
  • zero-calorie granulated sweetener, such as splenda (divided use)
    3 tbsp
  • ground cinnamon
    1/2 tsp
  • water
    1/4 cup
  • 8-inch whole wheat flour tortillas
    4
  • nonstick cooking spray
    1

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Directions

Directions

  1. Preheat oven to 400 degrees F

  2. In a medium-sized saucepan, combine apples, 2 tbsp Splenda, cinnamon, and water. Bring to a boil, and cook until apples are soft. Remove from heat. Cool to room temperature.

  3. To build the chimichangas, pile 2 tsp apple filling on each tortilla and fold each end over the filling. Roll the tortillas up and secure each one with a toothpick. Lightly coat the tortillas with cooking spray. Place folded tortillas seam side down on baking sheet. Sprinkle evenly with remaining granulated sweetener. Bake for 5 minutes, then turn over and bake 5 minutes more.

  4. Remove chimichangas from the baking sheet and place on individual plates. If desired, garnish with a scoop of ice cream or a dollop of whipped cream.

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