Step 1

Brush or spray the bottom of the air fryer basket with oil.

Step 2

In a large bowl, mix together the vegan chicken, rice, cheese, salsa, cumin, garlic powder, oregano and chilli powder—season to taste with salt and pepper.

Step 3

Place about ½ cup of the filling in the center of each tortilla and roll them up like a burrito.

Step 4

Place the chimichangas seam side down, into the air fryer basket, and brush or spray the tops lightly with oil.

Step 5

Air fry the chimichangas at 350F for 4-5 mins. Then flip the chimichangas and air fry for another 4-5 mins or until they are slightly browned and heated through.

Step 6

Meanwhile, in a small saucepan melt the dairy-free butter over medium heat, and whisk in the flour. Cook for about 1-2 mins.

Step 7

Slowly whisk in the broth until making sure there are no lumps. Then, bring everything to a boil. Once boiling, lower heat to medium.

Step 8

Stir in the dairy-free sour cream, cream cheese, and green chillies. Taste and season with salt and pepper.

Step 9

Bring the sauce back up to a boil, and then remove from heat right away.

Step 10

To Serve, serve the chimichangas with white sauce, lettuce, and tomato, and serve with hot sauce, if desired.