These lighter chicken chimichangas are easy to make at home and just as good as the deep fried version you get at Tex-Mex restaurants.
On a work surface, working with one at a time, place one quarter of the chicken mixture (almost 3/4 cup) onto the bottom third of a tortilla. Sprinkle each with 2 tablespoons cheese. Lift the edge nearest you and wrap it around the filling. Fold the left and right sides in toward the center and continue to roll into a tight cylinder. Set aside, seam side down, and repeat with remaining tortillas and filling.
Recipe from The Skinnytaste Air Fryer Cookbook by Gina Homolka
If you don't have an air fryer, you can make the chimichangas in the oven. Preheat the oven to 400 degrees F and bake for 18 to 20 minutes.