Grilled Cheese Pepperoni Pizza 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 (sliced)
200 g
pizza sauce marinara
350 g
parmesan cheese (grated)
80 g
garlic cloves (diced)
5 piece
light cream cheese
200 g
italian herb seasoning mix
1.5 tsp
hot sauce buffalo sauce
100 ml
fresh parsley (chopped)
1 piece
wheat tortilla (warm)
10 piece
light mozzarella cheese (shredded)
250 g
light cheddar cheese (shredded)
200 g
pepperoni slices (sliced)
40 piece
Instructions
Prepare and season chicken
Thinly slice or butterfly chicken breast into thin fillets, season with salt, garlic powder, onion powder, smoked paprika and olive oil, then mix well.
Cook chicken
Cook the seasoned chicken on medium-high heat for approximately 4-6 minutes per side until cooked through, then set aside.
Dice cooked chicken
Once the chicken has slightly cooled, dice into small pieces.
Cook pepperoni
In the same pan, cook the sliced pepperoni until crispy.
Combine filling ingredients
Add the diced chicken back to the pan with the crispy pepperoni, then add pizza sauce, grated parmesan cheese, diced garlic, light cream cheese, Italian herb seasoning and hot sauce. Mix for approximately 5 minutes or until melted and combined. Garnish with fresh parsley.
Assemble burritos
Warm one large tortilla, equally distribute 1/10th of the filling onto the middle with 25g light mozzarella cheese and roll tightly.
Grill burritos with cheese crust
Place 4 slices of pepperoni on a pan, add 20g light cheddar cheese followed by the burrito seam side down. Let the cheese melt, scrape it alongside the burrito, once crispy flip and set aside. The crispy cheese layer will seal the burrito.
Repeat for remaining burritos
Repeat the assembly and grilling process for the other 9 burritos.
Original recipe
Storage
Store in airtight containers. Reheat burritos seam side down to maintain cheese crust.
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