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prep time
20 min
cook time
15 min
ready time
35 min
Keto Vegan Chimichanga
For those of you who love Mexican and Vegan food, you will love our Keto Vegan Chimchangas! Our chimichangas are made using a Vegan flaxseed wrap which envelops a delicious ground Vegan filling. Once wrapped, the wraps the fried in avocado oil on all sides to create the ultimate Vegan chimichanga. The crispy chimichangas are topped with lettuce and diced tomatoes. Feel free to add Vegan cheese to the inside of these chimichangas as well as on the top to make them more calorie dense and delicious. You can also serve this with an avocado on the side to add more calories.
What is the best Vegan ground protein to use?
Please find a ground Vegan protein that is Keto per serving. Doing so can be tricky because a lot of Vegan options are higher in carbs. As long as the serving fits within your carb limit for the day and you can still be in Ketosis, you will be good to go. The best ones that are Keto or Low Carb are typically made from soy protein concentrate.
Can I use a tortilla press to make the wraps?
Yes, we used silicone mats as they are more common in kitchens. However, feel free to press your flaxseed wraps in between parchment paper in a tortilla press. Using a tortilla press will result in a very uniform and round shape.
What is the best oil to use for frying the chimichangas?
We have used avocado oil as it is full of healthy monosaturated fats and can also withstand high heat from frying. It is also Vegan!
To make the ultimate pairing, serve this Vegan dish with our other Vegan recipes like our Keto Vegan Chocolate Pudding!
Net Carbs
2 g
Fiber
11.8 g
Total Carbs
13.9 g
Protein
10.6 g
Fats
29 g
339 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Flax seeds (Ground/ Milled)
1.25 cup
Boiling water
1 cup
Coarse Kosher Salt
0.25 tsp
Meatless Grounds
1 cup
Avocado oil
0.25 cup
Lettuce
1 cup
Tomato
0.5 cup, chopped
Recipe Steps
steps 7
35 min
Step 1
Add one cup of water to a small saucepan and bring it to a boil. Add in the ground flaxseeds. Cook the mixture on low heat until the flaxseed dough starts to pull away from the sides of the pan. Continue cooking until the mixture starts to thicken and turns into a workable dough. It will continue to thicken as it cools. Set it aside to cool slightly so you can work with it using your hands.Step 2
Divide the dough into four equal portions. Roll the dough into a ball. Place the dough between two silicone mats. Roll the dough using a rolling pin until it is very thin, but not too thin that it will rip.Step 3
Gently and carefully peel back the flaxseed wrap and place it into a preheated pan coated with some cooking oil. Cook on the first side on low heat for a minute or so. Cook the wrap on both sides until the wrap is lightly golden brown and cooked through.Step 4
Repeat with the remaining dough to make four wraps. Set aside the finished wraps by placing them on top of each other on a plate. Stacking them will keep them warm and flexible.Step 5
Heat the Vegan crumbles in the microwave until hot. Divide the crumbles it into the wraps. Fold the wraps by folding in the sides and then rolling it all up.Step 6
Preheat a medium-sized skillet over medium heat. Add in 2 tbsp of avocado oil. Add in two of the wraps seam side down. Cook on the first side until crispy about 2-3 minutes. You can turn the heat down to low to prevent burning, but still cook until it is nicely crispy.Step 7
Flip and repeat on the other side. Remove the chimichangas from the pan and repeat the process with the remaining two wraps. Top hot chimichangas with sliced lettuce and diced tomatoes.
