Ingredients:

  • 3 cups (450g) shredded rotisserie chicken
  • 4 oz (115g) cream cheese, softened
  • 1 cup (115g) sharp cheddar cheese, shredded
  • 1/2 cup (60g) diced jalapeños
  • 2 cloves (6g) garlic, minced
  • 1 tsp (5g) smoked paprika
  • 1/2 tsp (3g) cumin
  • salt to taste
  • black pepper to taste
  • 6 large (10-inch) flour tortillas
  • 3 cups (450g) cooked cilantro lime rice
  • 2 tbsp (30ml) butter

Instructions:

  1. In a large mixing bowl, combine the softened cream cheese, shredded cheddar, diced jalapeños, and minced garlic.
  2. Fold in the shredded rotisserie chicken, smoked paprika, and cumin. Stir until the chicken is completely enveloped in the cheese mixture and the texture is uniform and creamy.
  3. Lay a tortilla flat. Place a generous scoop of cilantro lime rice in the center, then top with about 1/2 cup (120ml) of the chicken popper mixture.
  4. Fold the sides inward and roll tightly, ensuring the ends are tucked in to prevent the cheese from escaping during the searing process.
  5. Heat butter or oil in a skillet over medium heat. Place the burritos seam-side down in the pan.
  6. Press down lightly with a spatula. Cook for 2–3 minutes per side until the tortilla is mahogany-colored and crisp.