Step-by-Step Instructions for Cheesy Buffalo Chicken Burritos

• Start by patting the chicken dry, then cut it into small pieces. Toss with olive oil, salt, pepper, garlic powder, onion powder, and smoked paprika. Cook in a skillet over medium-high heat for 7–9 minutes. Add buffalo sauce and butter, stirring until melted. Simmer for 2–3 minutes, then set aside.
• In a bowl, combine cheddar cheese and Monterey Jack cheese. Add cream cheese, sour cream, green onions, cilantro, and jalapeño if using. Fold in the buffalo chicken mixture until creamy and combined.
• Warm the rice and season with salt and lime juice if desired. Rinse and drain black beans and corn. Prepare the toppings: shred lettuce, slice red onion, and dice tomato.
• Warm the tortillas in a skillet for 15–20 seconds on each side. Stack in a towel to keep warm.
• Lay a tortilla flat, add rice, buffalo chicken filling, black beans, corn, lettuce, red onion, and tomato. Optionally, add extra cheese and dressing.
• Wrap the burrito by folding the sides, then rolling tightly. Place seam-side down on a plate and repeat with remaining ingredients.
• Optionally, crisp the burritos by cooking seam-side down in a skillet with oil for 2–3 minutes until golden brown. Let rest before slicing.
• Slice the burritos in half diagonally, serve with buffalo sauce, ranch or blue cheese dressing, lime wedges, and extra cilantro and green onions.