Ingredients:

  • 1.5 lbs chicken breast, sliced into 1/2-inch strips
  • 1 tbsp avocado oil
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 0.5 cup buttermilk ranch dressing
  • 2 tbsp chipotle peppers in adobo, minced
  • 1 tsp fresh lime juice
  • 4 extra-large 12-inch flour tortillas
  • 2 cups romaine lettuce, finely shredded
  • 1 cup Roma tomatoes, de-seeded and diced
  • 1 cup shredded Monterey Jack cheese
  • 0.5 cup red tortilla strips

Instructions:

  1. In a medium bowl, toss the chicken strips with avocado oil, smoked paprika, cumin, salt, and pepper until evenly coated.
  2. Heat a heavy-bottomed cast iron skillet or grill pan over medium-high heat. Once shimmering, sear the chicken in a single layer for 3-4 minutes per side until a mahogany-colored crust forms and the internal temperature reaches 165°F (74°C).
  3. While the chicken cooks, whisk together the buttermilk ranch, minced chipotle peppers, and lime juice in a small bowl until emulsified.
  4. Lay out the flour tortillas. Distribute the grilled chicken, chipotle ranch sauce, shredded lettuce, diced tomatoes, Monterey Jack cheese, and tortilla strips evenly among the four wraps.
  5. Fold the sides of the tortilla inward and roll tightly from the bottom to seal.
  6. Place the assembled burritos seam-side down in the hot skillet for 1-2 minutes per side until the exterior is golden-brown and crispy.