Chipotle Ranch Chicken Burrito (Printer-Friendly)
Grilled chicken and cheddar blend with fresh veggies and smoky chipotle in a warm crispy tortilla wrap.
# What You'll Need:
→ Tortillas
01 -
4 soft fresh flour tortillas (10-inch)
→ Produce
02 -
1 cup shredded iceberg lettuce
03 -
1 cup diced fresh tomatoes
→ Protein
04 -
450 grams grilled chicken breast strips, well seasoned
→ Dairy
05 -
1 cup shredded sharp cheddar cheese
→ Crunchy Elements
06 -
1/2 cup crunchy tortilla strips
→ Condiments
07 -
1/4 cup ranch dressing
08 -
2 tablespoons creamy chipotle sauce
# Steps to Follow:
01 -
Wash and chop the iceberg lettuce, dice fresh tomatoes, and shred the cheddar cheese. Arrange all ingredients for convenient assembly.
02 -
Lay a tortilla flat and layer with shredded cheddar, grilled chicken strips, creamy chipotle sauce, ranch dressing, lettuce, diced tomatoes, and crunchy tortilla strips evenly.
03 -
Fold the tortilla sides inward, then roll tightly from the bottom to securely enclose the filling.
04 -
Heat a skillet over medium heat and toast the burrito on all sides until the exterior is golden and slightly crispy, turning carefully using tongs.
05 -
Serve warm immediately, whole or halved, for optimal crispness and flavor.
# Extra Suggestions:
01 -
Wrap leftovers tightly in foil and refrigerate for up to two days. Reheat in a skillet for best texture or microwave if short on time. Avoid freezing after grilling to maintain quality.
02 -
For a spicier variation, substitute shredded cheddar with pepper jack cheese or add pickled jalapeños.
03 -
Pair with Mexican rice or refried beans and serve with guacamole or salsa for dipping.