Chicken Jalapeño Popper Grilled Burritos | Poached chicken, cheese and jalapeños come together for a simple and tasty lunch or dinner. If you love jalapeño poppers you’ll love the filling mixed with chicken and then grilled into a crispy pressed burrito. Serve with a salad for a complete meal.
I love spicy food. Jalapeño poppers for a game day snack are probably one of my favorite things. We bought the jalapeños at the farmers market and there were actually only a few really spicy ones, the rest were pretty mild. My daughter Erika made jalapeño poppers with some of them for a drinks and darts get together last night and they were a big hit.
I made these burritos and some jalapeño popper toast for an upcoming ebook that I'm writing. Everything was so good!
If you love jalapeño poppers and burritos you'll go crazy for these Chicken Jalapeño Popper Grilled Burritos. It's cheesy and spicy and deliciously crispy from pan-frying it while weighing it down.
I also tried using a sandwich press/panini maker but I found that it didn't get the wrap crispy and the filling just leaked out. I used low carb "Flat Out" wraps so I don't know if that's why that happened or if the sandwich maker was just too heavy-duty, but I had way better results with a frying pan so I'll share that technique below.
If you love jalapeños, try this low carb, keto-friendly Jalapeño Popper Stuffed Chicken, it's fantastic!
How to Make Chicken Jalapeño Popper Grilled Burritos
To start the burrito filling, poach the chicken. I use the method David Lebovitz shares on his cobb salad post. You boil a small pot of salted water. Add the chicken breast, add a lid and remove from heat. Let sit 15 minutes. Check for doneness. Remove chicken breast to a cutting board and let cool then pull apart with two forks.
To make the filling, use a medium bowl and add both types of cheese, jalapeños, green onion, spices, and seasoning. Mix. Add the chicken and mix together.
Preheat a non-stick frying pan and set out the tortillas and mayo. Spread a teaspoon or so of mayonnaise on each tortilla. In the middle of the tortilla, add a quarter of the filling and press it out into a log, leaving an inch or so from the sides of the tortilla (Photo 1).
Now fold up the two sides that have an inch of space from the filling. (Photo 2). Then fold up the bottom of the tortilla (Photo 3) so that it covers the filling. Now fold up the other side of the tortilla and turn the whole over. Flatten it a bit.
Spray a burrito on both sides with cooking spray. Place it open side down on the frying pan and then add something to weigh it down. I used a small pot full of water. Cook it for 2-3 minutes on each side, or until browned.
Serve. Be careful, the filling with be really hot!
Questions About Making Chicken Jalapeño Popper Grilled Burritos
Can I use a panini maker?
Sure, I didn't have luck with it, but you might!
Is this spicy?
Ya, a little bit. It has jalapeño peppers in it. Switch those out for bell peppers if you want to try something different.
Chicken Jalapeño Popper Grilled Burrito
Ingredients
- 4 oz cream cheese (softened)
- 4 oz cheddar cheese (shredded, about 1 ½ – 2 cups)
- 1 chicken breast (poached)
- 2 jalapeño peppers (minced)
- 2 green onions (sliced)
- ½ teaspoon garlic powder
- ¼ teaspoon smoked paprika
- ⅛ teaspoon cayenne pepper
- salt and pepper (to taste)
- 4 tortillas
- 4 teaspoons mayonnaise
- cooking spray (for frying)
Instructions
- Poach the chicken using a simple method by David Lebovitz. Bring a small pot of salted water to a boil. Add the chicken. Remove from heat, add a lid and let sit for 15 minutes. Check to make sure it’s cooked. Remove chicken to a cutting board and then pull apart with two forks.
- Prepare a non-stick frying pan and something heavy to weigh down the burritos. I used a small pan filled with water.
- In a small bowl, make the filling mix. Add the cream cheese, cheddar cheese, chicken, jalapeño, green onion, garlic powder, smoked paprika, and cayenne pepper and mix together. Taste and season with salt and pepper.
- Lay the tortillas on the counter, spread each with a teaspoon of mayo and then a quarter of the filling. Lay the filling in the middle of the tortilla, in a line, leaving a space of an inch at the edges of the tortillas.
- Fold over those two edges that are closest to the filling. Fold up the bottom of the tortilla so that it covers the filling. Fold over the last side. Flip the whole thing over then press flat.
- Heat the frying pan over medium heat. Spray a burrito with cooking spray. Lay the burrito in the frying pan, open side down. Weigh it down with the pot. Cook on each side for 2-3 minutes or until golden brown. The filling will be very hot.
Notes
- Poaching Method from David Lebovitz
Nutrition Disclaimer
Nutritional information is an estimate. Values vary based on products used.
More recipes with jalapeños
Did you make this recipe? Let me know!