Clean the chicken under cold running water. Then, transfer the chicken to a stockpot, and fill it with enough water to completely cover the chicken.
Add the cumin seeds and boil over medium-high heat until the chicken is fork tender, about 20–25 minutes (the chicken should shred easily).
Drain the chicken and let it cool until you’re able to handle it. Then, shred the chicken using 2 forks.
Transfer the chicken to a large pan over medium-high heat. Then, add the butter, hot sauce, water and garlic. Once the butter completely melts, season with salt, pepper and the lime juice.
Reduce the heat to medium low and add the 4 ounces of Treasure Cave® Crumbled Feta Cheese. Mix until everything is combined, then reduce the heat to low.
To assemble the burritos, warm the tortillas in a pan or griddle for 20–30 seconds on each side to make them pliable. Place a dollop of the filling in the middle of each tortilla along with a pinch of green onion and cilantro. Fold the side edges toward the middle simultaneously. Then, fold the end closest to you over the sides and roll it up, until you reach the furthest end, being sure to tuck in the lip. Arrange the burritos lip-side down until you’re ready to brown and serve them.
In a skillet heated to medium-high heat, add enough oil to only coat the bottom of the pan. Once the pan comes to temperature, sear the burritos in the pan on their lip side for 1–2 minutes.
To serve, plate them with a dollop of crema and sprinkle of Treasure Cave® Crumbled Feta Cheese.
Tip: Keep the tortillas warm by wrapping them in a clean towel or aluminum foil during the warming process.