Halve avocado and remove pit by carefully tapping pit with the blade of your knife so it sticks. Gently twist knife to release pit. Scoop out the flesh with a spoon. Cut into 1/2" slices.

Halve lime. Cut one half into wedges and juice the other half.

Mince cilantro (no need to stem).

Drain beans.

Pat chicken dry. On a separate cutting board, cut into 2" x 1/2" strips. In a mixing bowl, gently combine chicken and chicken breading until coated.

Line a plate with a paper towel. Place a large non-stick pan over medium-high heat and add 3 Tbsp. olive oil. Let heat, 5 minutes.

After 5 minutes, carefully add chicken to hot pan. Cook until chicken reaches a minimum internal temperature of 165 degrees, 3-4 minutes per side.

Remove from burner and transfer to towel-lined plate. Wipe pan clean and reserve.

While chicken cooks, make beans and make cilantro-lime crema.

Combine 1/4 the beans (remaining is yours to do with as you please!) and seasoning blend in another mixing bowl. Set aside.

Combine sour cream, 2 tsp. lime juice, cilantro, and 2 tsp. water in another mixing bowl. Set aside.

Wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds.

On a clean work surface, top tortillas equally with chicken, beans, avocado, and cheese.

Fold sides of tortillas toward center, then roll bottom edge towards the top, enclosing sides tightly. If filling falls out, don't worry! Just keep rolling.

Return pan used to cook chicken to medium heat and add 2 tsp. olive oil. Cooking in batches if necessary, place chimichangas, seam-side down first, in hot pan and cook until golden brown, 3-4 minutes per side.

Remove from burner. Halve chimichangas, if desired.

Plate dish as pictured on front of card, serving cilantro-lime crema on the side for dipping. Squeeze lime wedges over to taste. Bon appétit!