Chipotle Ranch Chicken Burrito (Printer-Friendly)
Grilled chicken, cheddar, lettuce, tomatoes, and chipotle ranch wrapped in a crispy tortilla for a quick flavorful meal.
# What You’ll Need:
→ Wrap
01 -
6-inch soft flour tortillas
→ Produce
02 -
1 cup shredded iceberg lettuce
03 -
1/2 cup diced fresh tomatoes
→ Protein
04 -
200 grams grilled chicken breast strips, seasoned
→ Dairy
05 -
1/2 cup shredded sharp cheddar cheese
→ Crunchy Elements
06 -
1/4 cup crunchy tortilla strips
→ Sauces
07 -
2 tablespoons creamy ranch dressing
08 -
1 tablespoon creamy chipotle sauce
# Steps to Make This:
01 -
Wash and finely shred the iceberg lettuce, dice the tomatoes, and shred the cheddar cheese. Arrange all ingredients for ease of assembly.
02 -
Lay a flour tortilla flat. Layer evenly with shredded cheddar cheese, grilled chicken strips, chipotle sauce, ranch dressing, shredded lettuce, diced tomatoes, and tortilla strips.
03 -
Fold the sides of the tortilla inward, then roll tightly from the bottom to enclose the filling securely.
04 -
Heat a skillet over medium heat. Toast the burrito on all sides until the tortilla is golden brown and crisp, carefully turning with tongs.
05 -
Serve the burrito warm. Optionally slice in half for easier handling. Best enjoyed fresh from the skillet.
# Additional Notes:
01 -
Wrap leftovers tightly in foil and refrigerate up to two days. Reheat in a skillet for best texture, or microwave for convenience. Avoid freezing grilled burritos to maintain texture of lettuce and tortilla strips.