Mini Apple Chimichanga

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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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.

4 Servings

Ingredients

apple (cored and chopped)

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

nonstick cooking spray