Ingredients:

  • 1 lb boneless skinless chicken breast, diced into 1/2-inch cubes
  • 2 tbsp olive oil
  • 1 packet (28g) ranch seasoning mix
  • 4 oz cream cheese, softened
  • 1 cup sharp cheddar cheese, shredded
  • 3 fresh jalapeños, seeded and finely diced
  • 1/4 cup sour cream
  • 4 large (10-inch) flour tortillas
  • 2 tbsp unsalted butter, melted
  • 1/2 cup Monterey Jack cheese, shredded

Instructions:

  1. Heat the olive oil in a large skillet over medium-high heat. Add the diced chicken breast and sprinkle with the ranch seasoning. Sauté for 6-8 minutes, stirring occasionally, until the chicken is golden brown and reaches a safe internal temperature of 165°F (74°C).
  2. Lower the heat to medium-low. Stir in the softened cream cheese, shredded cheddar, diced jalapeños, and sour cream. Fold the mixture gently until the cheese is completely melted and the filling is velvety smooth. Remove from heat immediately to prevent the cheese from separating.
  3. Lay each flour tortilla flat and sprinkle a small amount of shredded Monterey Jack cheese in the center. Spoon the chicken popper filling over the cheese.
  4. Fold in the sides of the tortilla and roll tightly, ensuring the seam is on the bottom.
  5. Brush the exterior of each burrito with melted butter. Sear in the skillet over medium heat for 2 minutes per side until the tortilla is crisp and mahogany-colored.