Loaded Cowboy Butter Jalapeño Popper Crunchwrap Melts

Instructions

Step 1: In a medium bowl, mix together the shredded chicken, cream cheese, cheddar cheese, pepper jack cheese, jalapeños, green onions, parsley, and cowboy butter until well combined.

Step 2: Place the tortillas on a flat surface. Divide the mixture evenly between them, spreading into a circular shape in the center of each tortilla, leaving room around the edges.

Step 3: Fold the edges of the tortillas over the filling, forming a wrap or hexagon shape, similar to a crunchwrap.

Step 4: Heat a nonstick skillet over medium heat. Add butter and allow it to melt. Optionally sprinkle some extra shredded cheese into the pan before placing the wrap seam-side down to create a crispy cheese crust.

Step 5: Cook the crunchwraps for 2-3 minutes per side, or until golden brown and crisp, and the cheese is melted and bubbly.

Step 6: Remove from the skillet, slice into halves or quarters, and drizzle with spicy ranch dressing.

Storage Information

Store leftover crunchwraps in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or air fryer to maintain crispiness. Avoid microwaving if you want to keep the exterior crunchy. Spicy ranch can be stored separately in the fridge for up to a week.