Chimichanga, chicken
Common food
Photo: Wikipedia
A chimichanga is a deep-fried burrito, typically filled with seasoned chicken, beans, and cheese, resulting in a golden, crispy shell that shatters to reveal a savory, moist interior. Nutritionally, it's a calorie-dense powerhouse, packing around 304 kcal per 100g with a balanced mix of protein, carbs, and fats. Its signature crunch and rich, layered flavors make it a beloved indulgence in Tex-Mex cuisine.
Calorie split: 17% protein · 34% carbs · 49% fat
↓ Full nutrition💚 Why it's loved
People adore the chimichanga for its irresistible textural contrast—the shatteringly crisp tortilla giving way to a hot, flavorful filling. It's a versatile canvas for various fillings and sauces, deeply rooted in the festive, shareable culture of Tex-Mex dining.
⚠️ Watch-outs & how to enjoy it better
Its deep-fried nature makes it high in calories, fats, and potentially sodium, which can be a concern for those monitoring heart health or blood sugar. To counteract this, enjoy a smaller portion alongside a large, vinegar-dressed salad to add fiber and slow digestion, or opt for a grilled burrito version when available.
Key benefits
- High-quality protein source for muscle maintenance.
- Provides quick energy from carbohydrates.
- Contains dietary fiber for digestive health.
- Offers essential minerals like iron and zinc from chicken and beans.
- A satisfying, complete meal in one package.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The name 'chimichanga' is widely believed to be a Spanish-language adaptation of the English word 'thingamajig' or 'whatchamacallit,' possibly coined by a chef who couldn't remember the name for a burrito.
Full nutrition (USDA data · scales with serving)
| Water | 44.0 g |
| Energy | 304 kcal |
| Protein | 12.5 g |
| Total lipid (fat) | 16.4 g |
| Carbohydrate, by difference | 25.8 g |
| Fiber, total dietary | 1.8 g |
| Total Sugars | 2.0 g |
| Calcium, Ca | 107 mg |
| Iron, Fe | 2.1 mg |
| Magnesium, Mg | 20.0 mg |
| Phosphorus, P | 186 mg |
| Potassium, K | 147 mg |
| Sodium, Na | 414 mg |
| Zinc, Zn | 0.79 mg |
| Copper, Cu | 0.07 mg |
| Selenium, Se | 20.0 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.29 mg |
| Riboflavin | 0.21 mg |
| Niacin | 4.3 mg |
| Vitamin B-6 | 0.21 mg |
| Folate, total | 51.0 ug |
| Folic acid | 41.0 ug |
| Folate, food | 10.0 ug |
| Folate, DFE | 79.0 ug |
| Choline, total | 29.0 mg |
| Vitamin B-12 | 0.13 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 12.0 ug |
| Retinol | 12.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 6.0 ug |
| Vitamin E (alpha-tocopherol) | 1.8 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 14.0 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 4.0 g |
| SFA 4:0 | 0.03 g |
| SFA 6:0 | 0.02 g |
| SFA 8:0 | 0.01 g |
| SFA 10:0 | 0.03 g |
| SFA 12:0 | 0.04 g |
| SFA 14:0 | 0.15 g |
| SFA 16:0 | 2.5 g |
| SFA 18:0 | 1.1 g |
| Fatty acids, total monounsaturated | 5.8 g |
| MUFA 16:1 | 0.17 g |
| MUFA 18:1 | 5.6 g |
| MUFA 20:1 | 0.09 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 5.1 g |
| PUFA 18:2 | 4.5 g |
| PUFA 18:3 | 0.54 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.03 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 36.0 mg |
FAQ
What's the difference between a chimichanga and a burrito?
The primary difference is the cooking method. A burrito is typically served soft, while a chimichanga is a burrito that has been deep-fried until the exterior tortilla is golden and crispy.
Is a chimichanga gluten-free?
Not traditionally. The flour tortilla used for the wrapper contains gluten. However, some restaurants offer versions made with corn tortillas or gluten-free wrappers.
Can I make a healthier version at home?
Yes. You can bake or air-fry the assembled chimichanga instead of deep-frying it to significantly reduce the fat content. Using whole-wheat tortillas and lean fillings like grilled chicken and beans also improves its nutritional profile.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 3.04 kcal/g · 16% calories from protein · 1.8 g fiber · 2.0 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 2.82 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.