A quick and satisfying meal that packs a punch of flavor, these burritos combine tender chicken with zesty buffalo sauce and creamy cheese, all wrapped in a soft tortilla.
Ingredients
Scale:
1 pound boneless, skinless chicken breasts
1 cup buffalo sauce (store-bought or homemade)
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
1 cup shredded cheddar cheese
1/2 cup cream cheese, softened
1/4 cup sour cream
1 tablespoon ranch seasoning (optional)
4 large flour tortillas
1/2 cup chopped green onions
Fresh cilantro for garnish (optional)
Instructions
In a large skillet, heat the olive oil over medium heat until shimmering. Season the chicken breasts generously with garlic powder, onion powder, salt, and pepper. Cook for about 6-7 minutes on each side or until the chicken is cooked through and reaches an internal temperature of 165°F. Remove from the skillet and let it rest.
Once the chicken has rested, shred it using two forks or chop it into small pieces. Return the shredded chicken to the skillet.
Pour the buffalo sauce into the skillet with the shredded chicken. Stir well to combine and heat for an additional 2-3 minutes.
In a separate bowl, mix together the shredded cheddar cheese, softened cream cheese, sour cream, and ranch seasoning (if using). Stir until smooth and creamy.
Warm the flour tortillas in a dry skillet or microwave. Spread a generous spoonful of the cheesy sauce onto each tortilla, followed by a portion of the buffalo chicken mixture. Sprinkle with chopped green onions.
Fold in the sides of the tortilla to contain the filling, then roll it up tightly. Repeat with the remaining tortillas.
Return the rolled burritos to the skillet and toast them on medium heat for 2-3 minutes on each side until golden brown and crispy.
Remove from the skillet and garnish with fresh cilantro, if desired. Cut in half to serve.
