Chipotle Ranch Chicken Crunch Wraps (Print-Friendly Version)
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.
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House placeholder — AdSense units launch here# Ingredients You’ll Need:
→ Burrito Components
01 -
8 large 10-inch flour tortillas
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4 cups chopped iceberg lettuce
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1 1/4 cups diced beefsteak tomatoes
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16 oz grilled chicken breast strips
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16 oz shredded cheddar cheese
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3 oz crunchy tortilla strips or crushed tortilla chips
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1/2 cup ranch dressing
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1/2 cup Taco Bell creamy chipotle sauce
# How to Make It:
01 -
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.
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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.
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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.
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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.
# Extra Suggestions:
01 -
Sixteen ounces divided among eight wraps is two ounces per wrap.