Ingredients:

  • 1.5 lbs boneless skinless chicken breast, sliced into thin strips
  • 1 tbsp avocado oil
  • 1 tsp garlic powder
  • 0.5 tsp cumin
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.5 cup buttermilk ranch dressing
  • 1.5 tbsp chipotle peppers in adobo sauce, finely minced
  • 1 tsp fresh lime juice
  • 0.5 tsp smoked paprika
  • 4 large flour tortillas (burrito size)
  • 1 cup shredded Monterey Jack cheese
  • 1 cup Romaine lettuce, shredded
  • 2 Roma tomatoes, seeded and diced
  • 0.5 cup crispy red tortilla strips

Instructions:

  1. In a small mixing bowl, whisk together the ranch dressing, minced chipotle peppers, lime juice, and smoked paprika. Set aside to allow flavors to bloom.
  2. Season chicken strips evenly with garlic powder, cumin, salt, and black pepper.
  3. Heat avocado oil in a large cast-iron skillet or grill pan over medium-high heat. Add chicken in a single layer and sear for 6-8 minutes until a deep golden crust forms and the center is opaque and internal temperature reaches 165°F (74°C). Remove from heat.
  4. Lay tortillas flat. Place a quarter of the Monterey Jack in the center, followed by the warm chicken. The heat from the chicken will start the melting process immediately.
  5. Top the chicken with the shredded Romaine, diced Roma tomatoes, and a generous drizzle of the chipotle ranch. Finish with the crispy red tortilla strips. Do not overfill; leave at least 2 inches of space on the sides for folding.
  6. Fold the sides of the tortilla inward and roll tightly. Place the burritos seam-side down in the hot skillet for 60 seconds until the tortilla is toasted brown and the seam is fused shut. Rotate and toast the other side for another 30 seconds.