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Mini Apple Chimichanga
15 min prep time
15 min cook time
4servings
Recipe by
Kelley Cleary Coffeen, PhD
Source
Tex Mex Diabetes Cooking
Photo by
Mittera
How to Make Mini Apple Chimichanga
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!
15 min prep time
15 min cook time
4servings
1 chimichanga
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Step-By-Step Instructions:
- Preheat oven to 400 degrees F
- 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.
- 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.
- 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.
Nutrition facts
4 Servings
-
Serving Size
1 chimichanga
- Amount per serving Calories 200
-
Total Fat
6g
- Saturated Fat 0.6g
- Sodium 240mg
-
Total Carbohydrate
33g
- Dietary Fiber 5g
- Total Sugars 8g
- Protein 4g
- Potassium 170mg
- Phosphorous 90mg
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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