Nashville Hot Chicken Mac & Cheese Burrito

Name: Nashville Hot Chicken Mac & Cheese Burrito
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 1 servings
Cuisine: American
Ingredients: 2 large flour tortillas; 1/4 cup Nashville sauce; 4 slices dill pickles; 1 cup french fries, cooked; 1 cup mac and cheese, cooked; 2 Nashville hot chicken tenders; Nashville sauce, for dipping

This Nashville Hot Chicken Mac & Cheese Burrito combines crispy Nashville-seasoned chicken tenders, creamy mac and cheese, french fries, and pickles in grilled flour tortillas for a crunchy-creamy handheld meal.

🌍American 🏷️Burrito 🏷️Nashville hot chicken 🏷️Mac and cheese 🏷️French fries Comfort food

🏷️

🏷️Spicy

-0:00

devourpoweronTikTok

Total

10 min

Servings

1

Difficulty

Easy

Est. Cost

$16–$26

Recipe Source

View original recipe

From TikTok · by devourpower

-0:00

devourpoweronTikTok

Ingredients

2 large flour tortillas
1/4 cup Nashville sauce
4 slices dill pickles
1 cup french fries, cooked
1 cup mac and cheese, cooked
2 Nashville hot chicken tenders
Nashville sauce, for dippingoptional

7 Ingredients

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Instructions

1
Lay out two large tortillas, overlapping them slightly on a piece of parchment paper.
2
Drizzle a generous amount of Nashville sauce over the center of the tortillas.
3
Add sliced pickles on top of the sauce.
4
Layer a large portion of cooked french fries over the pickles.
5
Add a heaping scoop of cooked mac and cheese on top of the fries.
6
Place two Nashville hot chicken tenders on top of the mac and cheese.
7
Drizzle more Nashville sauce over the chicken and all the fillings.
8
Carefully and tightly fold the tortillas into a large burrito.
9
Place the burrito on a preheated panini press or grill and cook until the outside is golden brown and toasted.
10
Remove the burrito from the grill, slice it in half, and serve immediately, with extra sauce for dipping if desired.

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Tips & Notes

Pro tips

Double-wrap with two overlapping tortillas to contain the liquid from the mac and cheese and pickle brine without leaking.
Ensure the mac and cheese and french fries are fully cooled or at room temperature before assembly so they don't wilt the tortilla.
Grill seam-side down first to seal the burrito before flipping, preventing it from unraveling.
Let the grilled burrito rest 1–2 minutes before cutting; this helps the layers set and makes it easier to handle.

Substitutions

Nashville sauce → Frank's RedHot mixed with mayo and cayenne (for similar spicy-tangy heat)
French fries → Waffle fries or crispy tater tots (adds texture variation)
Dill pickles → Jalapeños or spicy bread-and-butter pickles (for more heat)
Mac and cheese → Loaded mashed potatoes or crispy hash browns (maintains creamy-starchy component)

Storage & make-ahead

Wrap cooled burritos individually in foil and refrigerate up to 3 days; reheat in a 350°F oven for 10–12 minutes until heated through, or briefly on a skillet to re-crisp the exterior.

Equipment

griddle or large skillet · spatula

Common Questions

Can I make the Nashville hot chicken ahead of time?

Yes. Cook and season the chicken tenders up to 2 days ahead, refrigerate, and reheat in a 375°F oven for 5–7 minutes before assembling the burrito.

What type of tortillas work best?

Use large flour tortillas (10-inch or larger) so they're flexible enough to wrap and hold all the fillings without tearing when grilled.

How do I prevent the burrito from falling apart when I fold it?

Don't overstuff; place fillings in the center third of the tortilla, fold in the sides first, then roll tightly from bottom to top before grilling seam-side down.

Can I use store-bought mac and cheese or rotisserie chicken?

Yes—boxed mac and cheese works fine. For chicken, use rotisserie chicken tossed in Nashville sauce and crisped in a skillet, though homemade hot chicken will taste closer to the original.