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Cooked chicken, cheddar and crunchy tortilla strips fill eight skillet-toasted wraps with ranch and chipotle sauces. Divide the ingredients by the listed batch amounts instead of relying on inconsistent cup estimates for chicken strips. Add the crunch just before rolling.
Sixteen ounces divided among eight wraps is two ounces per wrap. A half cup of strips can weigh differently depending on how they are cut and packed. Use equal portions of the measured total.
Ingredient amounts and preparation
- Set out: 8 large 10-inch flour tortillas
- Set out: 4 cups chopped iceberg lettuce
- Set out: 1 1/4 cups diced beefsteak tomatoes
- Set out: 16 oz grilled chicken breast strips
- Set out: 16 oz shredded cheddar cheese
- Set out: 3 oz crunchy tortilla strips or crushed tortilla chips
- Set out: 1/2 cup ranch dressing
- Set out: 1/2 cup Taco Bell creamy chipotle sauce
Cooking sequence and doneness
- Stage 1
- Prepare lettuce and tomatoes and remove excess moisture. Measure cooked chicken, cheese and tortilla strips. If using refrigerated leftover chicken, reheat it separately to 165°F.
- Stage 2
- Divide chicken into eight two-ounce portions. Warm the tortillas just enough to become flexible. Spread one tablespoon each of ranch and chipotle sauce in each center.
- Stage 3
- Divide chicken, cheese, lettuce and tomatoes among the tortillas. Add one-eighth of the measured tortilla strips to each. Fold sides inward and roll securely.
- Stage 4
- Place seam-side down in a clean skillet over moderate heat. Turn carefully until the outside is golden and the cheese softens. Serve immediately for the best contrast between warm filling and crunchy strips.
Half a cup of each sauce gives one tablespoon of ranch and one tablespoon of chipotle sauce per wrap. Keep them away from the outer folding edges. Extra sauce can make the tortilla harder to seal.
How are chips measured?
Divide the three-ounce total among eight wraps. Do not assume that a third of a cup per wrap matches that weight for every chip shape. Crush large pieces so they do not puncture the tortilla. Use fully cooked grilled chicken strips. If starting with refrigerated leftovers, reheat them separately to 165°F before assembling; a short surface toast does not ensure a cold center reheats evenly.
What keeps vegetables from turning soggy?
Dry chopped lettuce and drain excess tomato liquid. Assemble shortly before grilling and eating. Store leftover ingredients separately from the chips whenever practical.
Storage and serving later
Refrigerate perishable leftovers promptly in shallow containers at 40°F or below; do not wait for a large hot batch to cool completely on the counter. University of Illinois Extension’s leftover guidance gives a three-to-four-day refrigerated window and 165°F for reheating foods served hot. Keep cold salads and toppings chilled, and follow shorter product-label limits where applicable.
Related recipe choices
For another complete recipe, see Chipotle Chicken Rice and Bean Burritos or Chicken Caesar Wraps. Each has its own ingredient quantities and cooking sequence; keep those measurements separate when choosing a meal. USDA’s temperature guidance specifies 165°F when reheating leftovers. Thermometer placement guidance explains checking the thick center rather than relying on surface color.
Common Questions About This Recipe
- How much chicken goes in each wrap?
Sixteen ounces divided among eight wraps is two ounces per wrap. A half cup of strips can weigh differently depending on how they are cut and packed.
- How are sauces allocated?
Half a cup of each sauce gives one tablespoon of ranch and one tablespoon of chipotle sauce per wrap. Keep them away from the outer folding edges.
- How are chips measured?
Divide the three-ounce total among eight wraps. Do not assume that a third of a cup per wrap matches that weight for every chip shape.
- Is the chicken already cooked?
Use fully cooked grilled chicken strips. If starting with refrigerated leftovers, reheat them separately to 165°F before assembling; a short surface toast does not ensure a cold center reheats evenly.
- What keeps vegetables from turning soggy?
Dry chopped lettuce and drain excess tomato liquid. Assemble shortly before grilling and eating.
- Has this recipe been kitchen-tested?
No. This is a research-based editorial revision.