Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts, sliced into thin strips
  • 1 tbsp avocado oil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 0.5 tsp ground cumin
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 0.5 cup plain Greek yogurt
  • 2 tbsp light ranch dressing
  • 2 chipotle peppers in adobo sauce, finely minced
  • 1 tsp fresh lime juice
  • 0.5 tsp dried dill
  • 4 large flour tortillas (10-12 inch)
  • 1 cup shredded Monterey Jack cheese
  • 2 cups Romaine lettuce, shredded
  • 2 large Roma tomatoes, diced and seeded
  • 0.5 cup crispy tortilla strips

Instructions:

  1. Toss the 1.5 lbs of sliced chicken breast with the avocado oil, smoked paprika, garlic powder, cumin, salt, and pepper in a medium bowl until every strip is vibrantly coated. Let this sit for 5 mins if you have time to let the salt penetrate.
  2. Combine the Greek yogurt, light ranch, minced chipotles, lime juice, and dried dill in a small bowl until the mixture is a uniform, pale orange color.
  3. Heat your skillet over medium high heat and add the chicken in a single layer, cooking for about 3-4 minutes per side until the edges are crispy and charred.
  4. Ensure the chicken has reached an internal temperature of 165°F and remove it from the heat immediately to rest.
  5. Briefly heat each flour tortilla in a dry pan for 15 seconds per side until they become pliable and soft.
  6. Sprinkle 1/4 cup of Monterey Jack cheese in the center of each warm tortilla while it's still on the plate.
  7. Place a generous portion of the hot, grilled chicken directly onto the cheese so the residual heat starts the melting process.
  8. Stack the shredded Romaine, diced tomatoes, and those crunchy tortilla strips on top of the chicken.
  9. Spoon a hefty dollop of the chipotle ranch over the fillings, keeping it away from the very edges of the tortilla.
  10. Tuck the sides in, roll tightly, and place the burrito back in the skillet for 1 minute per side until the exterior is golden and crackling.