Grilled Cheese Pepperoni Pizza Chicken Burritos
Equipment
Ingredients
Main Ingredients
Boneless & Skinless Chicken Breast (raw)
1700 g
Salt
1 tsp
Garlic Powder
1 tsp
Onion Powder
1 tsp
Smoked Paprika
1 tsp
Olive Oil
1 tsp
Thinly Sliced Mini Pepperoni (thinly_sliced)
200 g
Pizza Sauce/Marinara
350 g
Freshly Grated Parmesan Cheese (grated)
80 g
Garlic Cloves (diced)
5 pcs
Light Cream Cheese (light)
200 g
Italian Herb Seasoning Mix
1.5 tsp
Hot Sauce/Buffalo Sauce
100 ml
Fresh Parsley (fresh)
10 g
Warm Tortillas (warm)
10 pcs
Light Mozzarella Cheese (light)
250 g
Light Cheddar Cheese (light)
200 g
Pepperoni Slices
40 pcs
Instructions
Prepare and Season Chicken
Thinly slice or butterfly chicken breast into thin fillets, season with salt, garlic powder, onion powder, and smoked paprika, then add olive oil and mix well.
Cook Chicken
Cook the seasoned chicken on medium-high heat for 4-6 minutes per side until fully cooked, then set aside to cool slightly before dicing into small pieces.
Prepare Filling Mixture
Cook pepperoni until crispy in the same pan, then add diced chicken, pizza sauce, grated parmesan, diced garlic, light cream cheese, Italian herb seasoning, and hot sauce. Mix for 5 minutes until melted and combined, then garnish with fresh parsley.
Assemble Burritos
Warm one tortilla, distribute 1/10th of the filling onto the middle, add 25g light mozzarella cheese, and roll tightly.
Create Grilled Cheese Crust
Place 4 pepperoni slices on a pan, add 20g light cheddar cheese, then place burrito seam side down on top. Let cheese melt and scrape alongside burrito until crispy, then flip and set aside.
Repeat and Finish
Repeat the assembly and grilling process for the remaining 9 burritos.
Original recipe
Storage
Store in airtight containers. Reheat burritos seam-side down to maintain crispy cheese crust
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