Ingredients:

  • 1 lb boneless skinless chicken breast, sliced into thin strips
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 1/2 tsp cumin
  • 1/2 tsp garlic powder
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.5 cup ranch dressing
  • 2 tbsp chipotle peppers in adobo sauce, finely minced
  • 1 tsp fresh lime juice
  • 4 large (10 inch) flour tortillas
  • 1 cup shredded sharp cheddar cheese
  • 1 cup romaine lettuce, finely shredded
  • 2 Roma tomatoes, diced and drained
  • 0.5 cup crunchy tortilla strips

Instructions:

  1. Take your 1 lb chicken breast and cut it into thin, uniform strips about 1 cm wide.
  2. In a medium bowl, toss the chicken with 1 tsp smoked paprika, 1/2 tsp cumin, 1/2 tsp garlic powder, 0.5 tsp salt, and 0.25 tsp black pepper.
  3. Heat 1 tbsp olive oil in a large skillet over medium high heat. Add the chicken in a single layer.
  4. Cook for 3-4 minutes per side until the edges are charred and the centers are no longer pink. Do not move them too much; they need contact with the pan to develop color.
  5. In a small bowl, combine 0.5 cup ranch dressing, 2 tbsp minced chipotle peppers, and 1 tsp lime juice. Whisk until the sauce is a vibrant, uniform orange color.
  6. Shred 1 cup romaine lettuce and dice 2 Roma tomatoes. Place the tomatoes in a sieve for 2 minutes to remove excess liquid.
  7. Heat each 10 inch tortilla for 10 seconds in a dry pan. Look for small bubbles to form, which indicates the gluten has softened.
  8. Spread a tablespoon of the chipotle ranch in the center, then add a quarter of the chicken, 1/4 cup shredded cheddar, lettuce, tomatoes, and 2 tbsp tortilla strips.
  9. Tuck the sides in first, then roll from the bottom up, keeping the tension tight.
  10. Optional: Place the rolled burrito back in the skillet for 30 seconds per side until the tortilla is golden and the cheese inside begins to melt.