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Loaded Jalapeño Popper Cowboy Butter Chicken Cheese-Crusted Tortilla Wraps

These loaded tortilla wraps combine juicy cowboy butter chicken with a creamy jalapeño popper filling, all encased in a golden, cheese-crusted tortilla.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Main Course, Snack
Cuisine: American, Comfort Food
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Chicken Filling
  • 1.5 lbs boneless chicken breasts or thighs, finely diced Thighs stay juicier and handle the bold seasoning well.
  • 1 tbsp olive oil For cooking the chicken.
  • 1 small yellow onion, finely diced Adds sweetness and depth.
  • 3 cloves garlic, minced Enhances the flavor.
  • 2 jalapeños, finely chopped (remove seeds for mild, keep for heat) Adjust spice level to taste.
  • 1 tsp smoked paprika Adds a rich, smoky flavor.
  • 1 tsp chili powder
  • 0.5 tsp ground cumin
  • 0.5 tsp dried oregano
  • 0.5 tsp salt Adjust to taste.
  • 0.25 tsp black pepper Adjust to taste.
  • 2 tbsp tomato paste Adds richness.
  • 4 tbsp unsalted butter, melted For the cowboy butter.
  • 2 cloves garlic, grated For the cowboy butter.
  • 1 tbsp lemon juice For brightness.
  • 1 tsp Dijon mustard
  • 1 tbsp chopped fresh parsley
  • 0.5 tsp paprika
  • 0.25 tsp crushed red pepper flakes Adjust for extra heat.
For the Wraps
  • 6 oz cream cheese, softened Essential for the filling.
  • 1 cup shredded cheddar cheese For the filling.
  • 1 tsp garlic powder
  • 0.5 tsp onion powder
  • 8 large flour tortillas
  • 2 cups shredded Mexican-blend or cheddar cheese (for the crispy crust)
  • 1 cup crushed tortilla chips or tostadas Added crunch.
  • 1 tbsp oil for brushing
  • to taste Salt & pepper For seasoning.
  • optional Shredded lettuce For serving.
  • optional Pickled jalapeños For garnish.
  • optional Diced tomatoes For garnish.
  • optional Ranch or spicy mayo drizzle For serving.
  • optional Fresh cilantro For garnish.

Method
 

Preparation
  1. Heat olive oil in a large skillet over medium-high heat.
  2. Add chicken and cook until lightly golden.
  3. Stir in onion, garlic, and jalapeños until fragrant.
  4. Season with smoked paprika, chili powder, cumin, oregano, salt, and pepper.
  5. Stir in tomato paste and cook until rich and glossy.
  6. Remove from heat and fold in the melted cowboy butter until the chicken is buttery, shiny, and deeply flavored.
Filling Preparation
  1. In a bowl, mix cream cheese, shredded cheddar, garlic powder, and onion powder until smooth and creamy. Set aside.
Assembling the Wraps
  1. Lay tortillas flat. Spread a spoonful of jalapeño popper filling in the center.
  2. Top with cowboy butter chicken, crushed tortilla chips, and a small sprinkle of cheese.
  3. Fold the tortilla edges tightly over the center to form a sealed wrap.
Baking
  1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Sprinkle shredded cheese into circles slightly larger than each tortilla wrap.
  3. Place each wrap seam-side down directly onto the cheese piles.
  4. Brush the tops lightly with oil.
  5. Bake for 10–12 minutes, until the cheese melts into a golden, crispy crust and the tortillas are heated through.
  6. Carefully flip and bake 2–3 minutes more for extra crunch if desired.
  7. Let rest for 1 minute, then slice open to reveal creamy jalapeño popper filling, juicy cowboy butter chicken, crunchy layers, and that dramatic cheese crust.
  8. Finish with ranch, cilantro, or pickled jalapeños and serve hot.

Notes

Brown the butter a touch longer than you think — it deepens the flavor, and pressing the cheese into a thin circle under each wrap makes a better, uniform crust.