Jalapeño Popper Chicken Stuffed Burrito
 
Prep time
Cook time
Total time
 
This stuffed burrito has got it all: protein-packed, spicy, creamy, savory, and just straight up delicious. Oh, and it's make-ahead friendly!
Serves: 6
Ingredients
SLOW COOKER JALAPENO POPPER CHICKEN:
  • 2.5 lbs. Boneless, Skinless Chicken Thighs (or breasts)
  • 1 tsp. Garlic Powder
  • ½ tsp. Black Pepper
  • ½ tsp.- Paprika
  • ¼ tsp. Salt
  • 8 oz. Cream Cheese
  • 2 Fresh Jalapeños, seeds removed and chopped
  • 1 cup Shredded Cheddar Cheese
  • 1 tbsp. Ranch Seasoning
TO ASSEMBLE THE BURRITOS:
  • 6 Large Flour Tortillas
  • 16 oz. Refried Beans, warmed
  • 3 cups Cooked Spanish Rice
  • 2 cups Preferred Shredded Cheese
  • Avocado Oil or Spray
SUGGESTED TOPPINGS:
  • Sour Cream
  • Salsa and/or Hot Sauce
  • Avocado
  • Shredded Lettuce
Instructions
  1. Add the chicken, garlic powder, black pepper, paprika, salt, cream cheese, and chopped jalapeños to a slow cooker. Cook on high for 4 hours or on low for 6 - 8 hours. Once finished, carefully shred the chicken and mix together with the rest of the ingredients. Sprinkle with shredded cheddar and ranch seasoning, fold together, and allow to cook for an additional 10 minutes.
  2. While the chicken mingles with the cheddar and ranch, warm up the refried beans.
  3. Wrap the flour tortillas in paper towels and microwave for 25 seconds to soften.
  4. To assemble, place a tortilla down, then spread with ⅙th of the refried beans. Next mound ⅙ of the chicken, ⅙th of the rice, and ⅙th of the shredded cheese. Fold the side closest to you over the filling. Then fold up the sides and roll into a burrito.
  5. Add about 1 tablespoon of avocado oil to a nonstick skillet. Add two burritos and cook on medium-high on each side until the burritos are golden. Repeat with remaining burritos.
Recipe by Slice of Jess at https://sliceofjess.com/jalapeno-popper-chicken-stuffed-burrito/