Ingredients:

  • 1 lb boneless, skinless chicken breasts, thinly sliced
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 0.5 tsp garlic powder
  • 1 tbsp fresh lime juice
  • 0.5 tsp salt
  • 0.25 tsp cracked black pepper
  • 0.5 cup prepared ranch dressing
  • 2 tbsp chipotle peppers in adobo sauce, finely minced
  • 1 tsp honey
  • 0.25 tsp dried cilantro
  • 4 large flour tortillas (10-12 inch)
  • 1 cup shredded Monterey Jack cheese
  • 2 cups Romaine lettuce, shredded
  • 0.5 cup Roma tomatoes, diced

Instructions:

  1. In a medium bowl, combine the thinly sliced chicken breast with olive oil, lime juice, smoked paprika, cumin, garlic powder, salt, and pepper. Toss to coat evenly.
  2. Prepare the signature sauce by whisking the ranch dressing, minced chipotle peppers, honey, and dried cilantro in a small bowl until the adobo is fully emulsified into the ranch. Set aside.
  3. Heat a large non-stick skillet or cast-iron grill pan over medium-high heat. Add the chicken in a single layer and sear for 5 to 7 minutes until the edges are dark brown and crispy and the internal temperature reaches 165°F (74°C).
  4. Warm the flour tortillas in a separate pan or microwave for 15 seconds until pliable. Lay them flat and distribute the shredded cheese, lettuce, and diced tomatoes evenly across the center of each.
  5. Add the grilled chicken slices on top of the vegetables and drizzle generously with the chipotle ranch sauce.
  6. Fold the sides of the tortilla inward and roll tightly. Place the burrito seam-side down on the hot skillet for 1 to 2 minutes per side until the tortilla is golden brown and the cheese has melted to create a structural seal and a crispy outer finish.
  7. Let the burritos sit for 2 minutes before slicing. This allows the cheese to set slightly so the fillings don't slide out.
  8. Cut on a diagonal to show off those beautiful, colorful layers of chicken, greens, and sauce.