So flavorful and tasty! I hadn’t tried this method before, but it turned out great!

Preheat your oven to 400°F (200°C) and line a baking sheet with foil.

In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes.

Add the minced garlic and cook for another minute until fragrant.

Add the ground chicken to the skillet, breaking it up with a spoon, and cook until browned and cooked through.

Stir in the cumin, chili powder, salt, pepper, and salsa. Cook for another 2-3 minutes to let the flavors meld.

Remove the skillet from heat and stir in the shredded cheese until melted and well combined.

Place a low-carb tortilla on a flat surface and spoon a portion of the chicken mixture onto the center.

Fold the sides of the tortilla over the filling, then roll it up tightly from the bottom to form a burrito shape.

Place the chimichanga seam-side down on the prepared baking sheet. Repeat with the remaining tortillas and filling.

Lightly spray the tops of the chimichangas with cooking spray.

Bake in the preheated oven for 15-20 minutes, or until the tortillas are golden brown and crispy.

Serve hot, topped with shredded lettuce or cabbage and a drizzle of cheese sauce if desired.

For a spicier kick, add chopped jalapeños or a dash of hot sauce to the chicken filling. If you prefer a vegetarian option, substitute the ground chicken with black beans or a mix of sautéed vegetables such as bell peppers and mushrooms. You can also experiment with different types of cheese, such as pepper jack for a bit of heat or Monterey Jack for a milder flavor. For an extra crispy texture, consider brushing the chimichangas with melted butter before baking.