For The Pico de Gallo

• 
  1/4 tsp salt
• 
  fresh cracked pepper to taste
• 
  1/2 cup tomato (diced)
• 
  3 tbsp onion (chopped)
• 
  1 tbsp cilantro (fresh chopped)
• 1 tsp lime juice

For The Chimichangas

• 
  1 tsp ground cumin
• juice of 1/2 navel orange
• 
  1 large garlic clove
• 
  olive oil spray as needed
• 4 oz diced green chiles
• 4 tortillas (8-12 inches)
• 1/2 cup shredded cheddar or Mexican cheese
• juice of 1/2 lime
• 12 oz shredded chicken breast

For Serving (optional)

• 4 tbsp sour cream
• 1 small diced avocado (diced)
• 3 cups lettuce (shredded)
• 
  cilantro for garnish

Make Pico de Gallo

1. 1

   In a small bowl, combine the {diced tomato}, {chopped onion}, {fresh cilantro}, {lime juice for pico}, {kosher salt}, and {black pepper} to taste.

Prepare Chimichangas

1. 2

   In a large bowl, combine the {shredded chicken breast}, {orange juice}, {lime juice for chicken}, {minced garlic}, {ground cumin}, and drained {diced green chiles}. Mix well to incorporate.

2. 3

   On a work surface, working with one at a time, place one-quarter of the chicken mixture on the bottom third of a {low-carb tortillas}. Sprinkle each with 2 tablespoons {pepper Jack cheese}.

3. 4

   Lift the edge nearest you and wrap it around the filling. Fold the left and right sides in toward the center and continue to roll into a tight cylinder. Set aside, seam side down, and repeat with the remaining tortillas and filling.

Cooking

1. 5

   Preheat oven to 400°F.

2. 6

   Lightly spray all sides of the chimichangas with {olive oil spray}.

3. 7

   Bake in preheated 400°F oven for 18 to 20 minutes until golden and crisp.

Assembly and Serving

1. 8

   Place 3/4 cup {shredded lettuce} on each plate.

2. 9

   Place a chimichanga on top, along with 2 tablespoons pico de gallo, 1 tablespoon {sour cream}, and 1 ounce {diced avocado}.

3. 10

   Garnish with {cilantro for garnish}. Serve immediately.