Grilled chicken wrapped with chipotle ranch sauce, veggies, cheese, and crunchy tortilla strips in warm flour tortillas.
Ingredients
→ Tortillas
→ Produce
→ Protein
→ Dairy
→ Snacks & Condiments
Steps
Grate the cheese, chop the lettuce, and dice the tomatoes. Arrange all ingredients for easy assembly.
On each large flour tortilla, layer 1/2 cup shredded cheese, 1/2 cup grilled chicken strips, 1 tablespoon creamy chipotle sauce, 1 tablespoon ranch dressing, 1/2 cup chopped lettuce, 2 tablespoons diced tomatoes, and 1/3 cup crunchy tortilla strips.
Tuck the sides of the tortilla inwards tightly and roll up to enclose the fillings securely.
Preheat a non-stick skillet over medium heat. Place the burrito seam-side down and toast on all sides until the tortilla is golden brown and crispy.
Remove from skillet and serve immediately while warm and crispy.
Tips
- To soften tortillas before toasting, microwave assembled burritos for 30 seconds to improve pliability.
- For a gluten-free option, omit tortillas and serve fillings as a bowl over chopped lettuce.
- Avoid freezing burritos with lettuce, tomatoes, and crunchy chips to prevent sogginess.
- Sprinkling cheese near the edges of the tortilla before toasting helps seal the burrito.
Required Tools
- 11 or 12-inch non-stick skillet
- Kitchen tongs for flipping
Allergy Information
Always check each ingredient for allergens, and consult a medical professional if unsure.
- Contains dairy and gluten
