Chipotle Ranch Chicken Burrito (Print Version)
Grilled chicken and cheddar with fresh lettuce, tomatoes, and crunchy tortilla strips wrapped in a warm flour tortilla.
# What You'll Need:
→ Tortillas
01 -
4 large soft flour tortillas
→ Produce
02 -
1 cup iceberg lettuce, shredded
03 -
1/2 cup diced fresh tomatoes
→ Protein
04 -
450 grams grilled chicken breast strips, seasoned
→ Dairy
05 -
1 cup shredded sharp cheddar cheese
→ Crunchy Elements
06 -
1/2 cup crunchy tortilla strips
→ Sauces and Dressings
07 -
1/3 cup creamy ranch dressing
08 -
1/4 cup smoky chipotle sauce
# Steps to Follow:
01 -
Wash and shred the lettuce, dice the tomatoes, and shred the cheddar cheese. Arrange all ingredients for assembly.
02 -
Lay a flour tortilla flat. Layer shredded cheddar, grilled chicken strips, chipotle sauce, ranch dressing, shredded lettuce, diced tomatoes, and tortilla strips evenly.
03 -
Fold the sides of the tortilla inward, then roll tightly from the bottom, securing all fillings inside.
04 -
Preheat a skillet over medium heat. Place the burrito seam-side down first to seal, then grill on all sides until golden brown and slightly crisp, turning gently with tongs.
05 -
Serve the burrito warm as is or sliced in half for easier handling. Best enjoyed fresh from the skillet.
# Additional Notes:
01 -
Avoid overfilling the tortilla to prevent tearing during grilling.
02 -
Store leftovers tightly wrapped in foil in the refrigerator for up to two days. Reheat in a skillet to maintain crisp texture.
03 -
Substitute tortilla strips with crushed corn chips for a crunchy alternative.