Chipotle Ranch Grilled Chicken (Print Version)
Tender grilled chicken with chipotle ranch, fresh veggies, cheddar, and crunchy tortilla strips wrapped in warm flour tortillas.
# What You'll Need:
→ Tortillas
01 -
Eight 10-inch flour tortillas
→ Protein
02 -
16 ounces grilled chicken breast strips
→ Vegetables
03 -
Half head iceberg lettuce, chopped
04 -
1.25 cups diced Roma or paste tomatoes
→ Cheese
05 -
16 ounces shredded cheddar cheese or Mexican cheese blend
→ Crunchy Toppings
06 -
3 ounces crunchy tortilla strips
→ Sauces
07 -
0.5 cup ranch dressing
08 -
0.5 cup creamy chipotle sauce
# Steps to Follow:
01 -
Grate cheese finely. Chop lettuce into bite-sized pieces. Dice tomatoes carefully to avoid excess juice. Arrange all ingredients for assembly.
02 -
Place one flour tortilla on a clean surface. Evenly spread 0.5 cup shredded cheese, 0.5 cup grilled chicken strips, 1 tablespoon creamy chipotle sauce, and 1 tablespoon ranch dressing. Add 0.5 cup chopped lettuce, 2 tablespoons diced tomatoes, and 0.33 cup crunchy tortilla strips on top.
03 -
Fold in tortilla sides snugly to prevent spill-out. Roll tightly from one end to the other forming a compact burrito.
04 -
Heat non-stick skillet over medium heat. Place burrito seam side down to seal. Grill 3 to 4 minutes per side until tortilla is golden and crispy.
05 -
Remove from pan and rest for one minute. Slice in half or serve whole, enjoying the melty, smoky, and crunchy flavors.
# Additional Notes:
01 -
Warm tortillas before assembling to make rolling easier and prevent tearing.
02 -
Distribute cheese around the tortilla edges to help seal burrito during grilling.
03 -
Avoid overloading sauce to prevent sogginess.
04 -
Store ungrilled burritos wrapped tightly in refrigerator up to three days.
05 -
Reheat grilled burritos in oven at 400°F for 10-15 minutes to restore crispiness.