I love a chimichanga, the crisp tortilla and melted cheese, but I want something lighter in calories and fat.
You don’t need to dig out the deep fat fryer for this recipe, so here’s something I made quickly for lunch that ticked many boxes.
his is one of the many lean recipes that I’ve created where flavour and simplicity are key. There are hundreds of lean recipes in my app The Lean Cook with adjustable calories and macros.
Ingredients for 1 serving
|140 g||tuna chunks in brine or spring water, drained weight||1||tortilla wrap, size large||1/2 tsp||English mustard||30 g||mayonnaise, light||35 g||cheddar cheese, grated||60 g||avocado|
- Put a medium frying pan onto a medium heat to warm.
- Drain the tuna and place it into a bowl with the mustard and mayonnaise before mixing throughly.
- Arrange the tortilla onto a chopping board, and using a microplane grater grate half of the cheddar down the centre of the tortilla.
- Now arrange the tuna mix down the centre of the tortilla on top of the cheddar and then grate the remaining cheddar on top.
- Fold the sides of the tortilla and carefully place the tortilla into the warming frying pan, folded sides down.
- Leave this to brown for a couple of minutes before turning over to brown the other side.
- In the meantime, peel and chop the avocado and arrange this onto your plate.
- By this time the second side of the tortilla should be golden brown and the cheese melted.
- Remove the chimichanga from the pan and pop it onto a chopping board to cut in half and arrange it onto the plate.
- Try not to eat this too quickly, the hot melted cheese might slow you down!
- I prefer to use tuna chunks in brine.
- Why not make a double portion of the tuna mix ready for the following day!.
- The English mustard gives a lovely flavour rather than heat, but feel free to use another mustard if you’d prefer.