Blend mayonnaise, pickled jalapeño slices, jalapeño brine, chili powder, cumin, onion powder, garlic powder, salt, and sugar until smooth and creamy
Refrigerate the creamy jalapeño sauce so the flavors can fully develop
Heat grilled chicken directly in the bag in simmering water
Warm a burrito-size tortilla
Add grilled chicken to the tortilla
Drizzle with creamy jalapeño sauce
Sprinkle on the three-cheese blend of mozzarella, cheddar, and Monterey Jack
Toast in a dry skillet until lightly golden on both sides
Cut into four equal pieces and serve
