Skip to content

Low FODMAP Chicken Chimichangas

Serves 6

A low FODMAP twist on the Tex-Mex classic. Packed with shredded chicken, salsa, cheese and veggies encased in a crispy tortilla. Enjoy the rich taste without compromising on comfort. Perfect for a quick, fuss free, weeknight dinner

Author: Bianca Berton-Scarlet, Monash FODMAP trained Dietitian

Prep time: 15 minutes
Cook time: 10 minutes


  • 2 cups cooked shredded chicken breasts
  • 1 can black beans
  • 6 Tbsp The Friendly Food Co. Mexican Spice Mix 
  • 1 cup low FODMAP salsa (recipe here)
  • 2 cups grated cheese 
  • 2 spring onions, green tips, finely chopped 
  • 1 cup frozen corn kernels 
  • 1 cup coriander, roughly chopped
  • Salt and pepper to season 
  • 6 large tortillas 
  • 240g sour cream to serve (optional) 
  • Coriander to serve 
The Friendly Food Co low FODMAP spiced carrots and parsnips ...


  1. Preheat the oven to 180ºC
  2. Make the refried beans: Rinse the can of black beans (this rinses off any leached FODMAPs from the black beans). Add the beans to a pot on medium heat, along with 2 Tbsp of Na’Cho Problem spice mix and 1/4 cup of water. Cook, stirring and mashing with the back of a wooden spoon or potato masher. Once the mixture is thick and the water has been absorbed, remove the refried beans from the heat and cool.
  3. Prepare the rest of the ingredients as per the ingredients list.
  4. To a large bowl, add the shredded chicken, remaining 4 Tbsp of Na’Cho Problem spice mix, salsa, cheese, refried beans, spring onion, corn, coriander and season generously with salt and pepper. Mix until well combined. 
  5. Divide the chicken mixture evenly between 6 large tortillas. Spoon the mixture into the centre, fold in the sides of the tortilla and then roll it up tightly to form a chimichanga. Place the chimichangas seam-side down on a baking sheet lined with baking paper and brush the tops with olive oil.
  6. Bake for 8 – 10 minutes or until the chimichangas are golden brown and crispy.
  7. Remove chimichangas from the oven and let them cool for a few minutes. Serve with any remaining salsa and sour cream on the side.

This Post Has 0 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

Back To Top