Chipotle Ranch Chicken Wrap (Print Version)
# Ingredients:
01 -
3 oz tortilla crisps.
02 -
1/2 cup creamy ranch dressing.
03 -
8 large 10-inch flour tortillas.
04 -
1 1/4 cups chopped tomatoes (1 big beefsteak tomato).
05 -
16 oz shredded cheddar cheese.
06 -
16 oz pre-cooked chicken breast pieces.
07 -
4 cups finely chopped iceberg lettuce (from half a head).
08 -
1/2 cup Chipotle-flavored sauce (Taco Bell brand or similar).
# Instructions:
01 -
Chop iceberg lettuce into thin bits, dice the tomatoes, and shred your cheese if it’s not grated already. Lay everything out so it’s easy to grab during assembly.
02 -
Spread 1 tablespoon ranch dressing and 1 tablespoon of chipotle sauce on each tortilla. Add chicken (1/2 cup), cheese (1/2 cup), lettuce (1/2 cup), tomato (2 tablespoons), and tortilla crisps (1/3 cup) as the layers.
03 -
Tuck in the tortilla sides, then roll it firmly from the bottom edge upward so everything stays inside.
04 -
Pop the wrapped burrito onto a heated skillet. Flip it occasionally to get all sides golden brown and crispy.
# Notes:
01 -
Swap shredded Colby jack or Mexican cheese blend if you prefer.
02 -
Crumbled tortilla chips work if you don’t have crisps.
03 -
Tastes best enjoyed freshly toasted.