ADVERTISEMENT
ADVERTISEMENT
Loaded Cowboy Butter Jalapeño Popper Crunchwrap Melts with Crispy Cheese & Spicy Ranch Drizzle
Make the Jalapeño Popper Filling
In a bowl, mix chicken, cream cheese, Monterey Jack, cheddar, bacon, jalapeños, garlic, ranch seasoning, smoked paprika, onion powder, salt, and pepper.
Stir until thick, creamy, and fully blended.
Make the Cowboy Butter
Whisk melted butter with garlic, parsley, Dijon, smoked paprika, cayenne, oregano, and flaky salt until glossy and aromatic.
Assemble the Crunchwrap Melts
Lay out each large tortilla.
Add a generous scoop of jalapeño popper filling to the center.
Top with a handful of shredded cheese.
Place a tostada (or crushed chips) over the filling for crunch.
Brush cowboy butter around the edges of the tortilla.
Fold the tortilla edges inward, pleating into a tight round melt.
Crisp the Crunchwraps
Heat a skillet over medium with a bit of oil or butter.
Place each crunchwrap seam-side down and cook 2–3 minutes until golden.
Flip and cook another 2 minutes.
Add the Crispy Cheese Crust
In a clean skillet, sprinkle a thin, even layer of cheddar + Monterey Jack.
Let it melt for a few seconds.
Place a crisped crunchwrap on top and press gently.
Cook until the cheese forms a golden, lacy crust.
Repeat for each crunchwrap.
Brush the tops with more cowboy butter.
Make the Spicy Ranch Drizzle
Whisk ranch, hot sauce, smoked paprika, garlic powder, and lime juice until smooth and drizzly.
Serve
Slice each crunchwrap melt in half.
Drizzle with spicy ranch and top with jalapeños, cilantro, or green onions.
Expect creamy popper filling, buttery crisp edges, melty cheese pull, bold garlic heat, and the perfect crunchy center.
Time + Nutrition
Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
Kcal: ~680 kcal per crunchwrap | Servings: 6
ADVERTISEMENT
ADVERTISEMENT
