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A perfect fusion of flavors. Enjoy the tender, oven-baked chicken thighs seasoned to delight, mixed with our creamy cottage cheese and the fiery punch of Melinda’s Ghost Pepper Buffalo Ranch. This rich filling is nestled in a soft flour tortilla, with melted Colby Jack cheese and crisp green onions, then pan-fried for a golden touch. A treat for those who love a creamy spice in their wrap!
Chef Fig
Rated 5.0 stars by 1 users
A perfect fusion of flavors. Enjoy the tender, oven-baked chicken thighs seasoned to delight, mixed with our creamy cottage cheese and the fiery punch of Melinda’s Ghost Pepper Buffalo Ranch. This rich filling is nestled in a soft flour tortilla, with melted Colby Jack cheese and crisp green onions, then pan-fried for a golden touch. A treat for those who love a creamy spice in their wrap!
Preheat oven to 425 F, Season chicken thighs and sear in an oven proof skillet for 4 minutes, flip, place in oven for 25 minutes. Remove chicken and allow to cool. Shred the chicken.
In a blender, place cottage cheese and Melinda’s Ghost Pepper Buffalo Ranch, pulse this combo together and mix with the chicken.
Place a portion of the mixture in a burrito size flour tortilla, add cheese and scallion. Roll up and fold tortilla, brush with melted butter and place in a med-high skillet to brown for a few minutes per side. Serve immediately. If not serving immediately, wrap in foil to hold.
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