Jalapeño Popper Grilled Chicken Burrito Recipe

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These easy grilled burritos are filled with a spicy and cheesy chicken jalapeños popper filling with cream cheese and cheddar cheese.  Make this easy chicken burrito recipe for lunch or a weeknight dinner!

If you love jalapeño poppers you’ll love this delicious chicken burrito with ingredients inspired by them. With spicy jalapeños, creamy melted cheese, and a crispy grilled tortilla casing, these chicken burritos are tasty and satisfying.

I used the same filling idea in my Jalapeño Popper Toast from my eBook 12 Terrific Toast Recipes.

And if you like this recipe, try this Jalapeño Popper Stuffed Chicken for the same flavor profile.

Ingredients

See the recipe card for exact amounts.

• chicken: you can use any type of chicken for this recipe from leftover chicken, rotisserie chicken, sauteed chicken, or poached chicken. Whenever I need shredded chicken I use David Lebovitz’s method for poaching chicken because it works perfectly every time. You can also cook the chicken in an instant pot like in my chicken and potatoes recipe; it takes only 4 minutes.
• cheese: cream cheese for a smooth texture and cheddar for flavor.
• jalapeños: for spiciness. I use fresh jalapeños.
• green onions: for a punchy onion flavor
• spices: you’ll need garlic powder, paprika, and cayenne. You could also try adding chili powder or ground cumin.
• tortillas: I used flat-out wraps when I took these photos.

Substitutions

• tortillas: any large soft flour tortilla will work for this recipe. Try regular, whole wheat, or your favorite type.
• cheese: add mozzarella cheese to the mix also if you want to.
• jalapeños: you can chop pickled jalapenos or canned chopped green chiles.
• green onions: try red onion instead or pickled red onions.

Instructions

Poach the chicken

1. Fill a pot with salted water, enough so it will cover the chicken once you add it.
2. Bring the pot to a boil.
3. Add the chicken breast, add a lid, and remove the pot from the heat.
4. Let sit for 15 minutes.
5. Check for doneness.
6. Remove the chicken to a cutting board and let cool for 5-10 minutes before shredding it. You can pull it apart with two forks. Or you can slice it with a large chef’s knife.

Make the filling

1. Add the cheese, jalapeños, green onions, and spice to a medium mixing bowl. Season with salt and black pepper. Mix well.
2. Add the chicken and mix to combine.

Fold the tortilla

1. Set a tortilla out on a work surface.
2. Add a quarter of the burrito filling and spread it out in the center of the tortilla in kind of a log shape. Keep at least 1 inch away from the edges.
3. Fold those two sides inward. Fold up and over the bottom of the tortilla so that it covers the filling.
4. Next, fold the top of the tortilla down to close the burrito. 
5. Press it slightly flatter.

Cook the tortilla

1. Preheat a large skillet to medium heat. 
2. Spray both sides of the burrito with cooking spray.
3. Place the burrito seam side down in the skillet.
4. Cook for 3-4 minutes per side, or until browned.
5. Serve.
6. You can let it cool for a few minutes if you want to because the cheesy filling will be very hot!

Tips for making grilled chicken burritos

• Taste and season the chicken mixture – you’ll have a better-tasting burrito this way.
• Leave the jalapeños and cayenne if you are sensitive to heat.
• Be careful not to overfill the tortilla or you won’t be able to close and wrap it.

What to serve with chicken burritos

When I have burritos, I like serving them this instant pot brown rice, white rice, Mexican rice, or cauliflower rice, pinto beans or black beans, and a salad or vegetable.

Serve a store-bought or homemade salsa and sour cream or plain Greek yogurt on the side for dipping. Drizzle with hot sauce for more spice!

Storage

Store the leftover filling in the fridge in an airtight container for 2-3 days and make burritos as needed.