Chipotle Ranch Chicken Burrito (Printer-Friendly)
Grilled chicken, cheddar, fresh veggies, and smoky chipotle sauce wrapped in a warm flour tortilla for a tasty handheld meal.
# What You’ll Need:
→ Wrap
01 -
4 large soft flour tortillas
→ Produce
02 -
1 cup shredded iceberg lettuce
03 -
1 medium tomato, diced
→ Meat
04 -
450 grams (1 lb) grilled chicken breast strips, seasoned
→ Dairy
05 -
1 cup shredded sharp cheddar cheese
→ Snacks & Condiments
06 -
1/2 cup crunchy tortilla strips
07 -
1/4 cup ranch dressing
08 -
3 tablespoons creamy chipotle sauce
# Steps to Follow:
01 -
Wash and shred the iceberg lettuce, dice the tomato, and shred the sharp cheddar cheese. Arrange all components for easy assembly.
02 -
Place one flour tortilla flat on a clean surface. Evenly distribute shredded cheese, grilled chicken strips, creamy chipotle sauce, ranch dressing, shredded lettuce, diced tomato, and crunchy tortilla strips in that order.
03 -
Fold the sides of the tortilla inward, then roll tightly from the bottom to encase the filling firmly and securely.
04 -
Heat a skillet over medium heat. Toast the wrapped burrito on all sides until the tortilla is golden and slightly crispy, turning gently with tongs.
05 -
Serve immediately, whole or halved for easier handling. Enjoy best fresh off the skillet.
# Helpful Hints:
01 -
Wrap leftovers tightly in foil and refrigerate up to two days. Reheat in a skillet for crispness or microwave for convenience. Freezing is not recommended as texture of lettuce and tortilla strips degrades.