Chipotle Ranch Grilled Chicken (Print Format)
Grilled chicken wrapped with chipotle ranch sauce, veggies, cheese, and crunchy tortilla strips in warm flour tortillas.
# Ingredients:
→ Tortillas
01 -
8 large 10-inch flour tortillas
→ Produce
02 -
1/2 head iceberg lettuce, chopped (about 4 cups)
03 -
1 1/4 cups diced tomatoes
→ Protein
04 -
16 oz grilled chicken breast strips
→ Dairy
05 -
16 oz shredded cheddar cheese or Mexican blend
→ Snacks & Condiments
06 -
3 oz crunchy tortilla strips or crushed tortilla chips
07 -
1/2 cup ranch dressing
08 -
1/2 cup creamy chipotle sauce
# Steps:
01 -
Grate the cheese, chop the lettuce, and dice the tomatoes. Arrange all ingredients for easy assembly.
02 -
On each large flour tortilla, layer 1/2 cup shredded cheese, 1/2 cup grilled chicken strips, 1 tablespoon creamy chipotle sauce, 1 tablespoon ranch dressing, 1/2 cup chopped lettuce, 2 tablespoons diced tomatoes, and 1/3 cup crunchy tortilla strips.
03 -
Tuck the sides of the tortilla inwards tightly and roll up to enclose the fillings securely.
04 -
Preheat a non-stick skillet over medium heat. Place the burrito seam-side down and toast on all sides until the tortilla is golden brown and crispy.
05 -
Remove from skillet and serve immediately while warm and crispy.
# Tips:
01 -
To soften tortillas before toasting, microwave assembled burritos for 30 seconds to improve pliability.
02 -
For a gluten-free option, omit tortillas and serve fillings as a bowl over chopped lettuce.
03 -
Avoid freezing burritos with lettuce, tomatoes, and crunchy chips to prevent sogginess.
04 -
Sprinkling cheese near the edges of the tortilla before toasting helps seal the burrito.