Chimichanga, meat
Common food
Photo: Wikipedia
A chimichanga is a deep-fried burrito, typically filled with seasoned meat, creating a golden, crispy shell that shatters into a savory, tender interior. The high-heat frying locks in juices, giving it a rich, indulgent texture that contrasts a crunchy exterior with a soft, flavorful filling. Nutritionally, it's a calorie-dense meal, packing significant protein and fat for sustained energy, but also a notable amount of carbohydrates.
Calorie split: 15% protein · 32% carbs · 53% fat
↓ Full nutrition💚 Why it's loved
People adore the chimichanga for its ultimate comfort-food appeal—the satisfying crunch giving way to a hot, savory, and often cheesy interior is deeply craveable. It's a beloved staple in Tex-Mex cuisine, representing a hearty, customizable, and festive meal that's perfect for sharing.
⚠️ Watch-outs & how to enjoy it better
The deep-frying process significantly increases calorie and fat content, making it a heavy meal that can cause sluggishness or blood-sugar spikes, especially with refined flour tortillas. Those monitoring sodium intake or with gluten sensitivities should be cautious. To counteract, opt for a smaller portion, pair with a large side salad or steamed vegetables for fiber, and consider a baked or air-fried version if available.
Key benefits
- Excellent source of complete protein for muscle maintenance
- Provides quick energy from carbohydrates
- High in dietary fat for satiety and nutrient absorption
- Contains essential minerals like iron and zinc from meat filling
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The name 'chimichanga' is widely believed to be a playful, Spanish-influenced corruption of the English word 'thingamajig' or 'whatchamacallit,' coined when a cook couldn't remember the proper name for a deep-fried burrito.
Full nutrition (USDA data · scales with serving)
| Water | 41.8 g |
| Energy | 324 kcal |
| Protein | 12.1 g |
| Total lipid (fat) | 18.8 g |
| Carbohydrate, by difference | 25.8 g |
| Fiber, total dietary | 1.8 g |
| Total Sugars | 2.0 g |
| Calcium, Ca | 110 mg |
| Iron, Fe | 2.5 mg |
| Magnesium, Mg | 18.0 mg |
| Phosphorus, P | 179 mg |
| Potassium, K | 150 mg |
| Sodium, Na | 413 mg |
| Zinc, Zn | 2.0 mg |
| Copper, Cu | 0.08 mg |
| Selenium, Se | 18.7 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.28 mg |
| Riboflavin | 0.21 mg |
| Niacin | 3.7 mg |
| Vitamin B-6 | 0.14 mg |
| Folate, total | 52.0 ug |
| Folic acid | 41.0 ug |
| Folate, food | 11.0 ug |
| Folate, DFE | 80.0 ug |
| Choline, total | 27.1 mg |
| Vitamin B-12 | 0.72 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 10.0 ug |
| Retinol | 10.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 5.0 ug |
| Vitamin E (alpha-tocopherol) | 1.8 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 13.4 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 5.1 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 | 0.27 g |
| SFA 16:0 | 3.0 g |
| SFA 18:0 | 1.5 g |
| Fatty acids, total monounsaturated | 6.9 g |
| MUFA 16:1 | 0.22 g |
| MUFA 18:1 | 6.6 g |
| MUFA 20:1 | 0.09 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 4.9 g |
| PUFA 18:2 | 4.3 g |
| PUFA 18:3 | 0.54 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.01 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 | 27.0 mg |
FAQ
What's the difference between a chimichanga and a burrito?
The primary difference is cooking method: a burrito is typically served soft or grilled, while a chimichanga is always deep-fried, resulting in a crispy, sealed exterior.
Is a chimichanga spicy?
Not inherently. The heat level depends entirely on the filling's seasoning and any added salsas or sauces. You can find mild, medium, or spicy versions.
Can I make a healthier chimichanga at home?
Yes. Use whole-wheat tortillas, fill with lean protein and plenty of vegetables, and bake or air-fry instead of deep-frying to significantly reduce fat and calories.
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 3.24 kcal/g · 15% 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: 2.75 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.