Ingredients:

  • 1.5 lbs chicken breast, sliced into thin strips
  • 1 tbsp neutral oil (avocado or grapeseed)
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 0.5 tsp cumin
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.5 cup buttermilk ranch dressing
  • 2 tbsp adobo sauce
  • 1 chipotle pepper in adobo, minced
  • 1 tsp fresh lime juice
  • 4 extra-large flour tortillas (12-inch)
  • 1 cup shredded Monterey Jack cheese
  • 1 cup crispy tortilla strips
  • 2 cups romaine lettuce, finely shredded
  • 0.5 cup Roma tomatoes, diced and drained

Instructions:

  1. In a medium bowl, toss the chicken strips with the neutral oil, smoked paprika, garlic powder, cumin, salt, and pepper. Let the chicken marinate at room temperature for 10 minutes to ensure a better sear.
  2. Heat a large cast-iron skillet over medium-high heat. Add the chicken in a single layer and sear for 6-8 minutes, turning occasionally, until a mahogany crust forms and the internal temperature reaches 165°F (74°C).
  3. In a small food processor or bowl, combine the buttermilk ranch, adobo sauce, minced chipotle pepper, and lime juice. Blend or whisk until the sauce is completely emulsified and smooth.
  4. Warm the tortillas slightly to increase pliability. Place a portion of shredded cheese in the center of each tortilla, followed by the warm grilled chicken.
  5. Drizzle the chipotle ranch over the chicken. Top with crispy tortilla strips, shredded romaine lettuce, and diced tomatoes.
  6. Fold the sides of the tortilla inward and roll tightly from the bottom. Optional: Place the burrito seam-side down in the hot skillet for 1 minute to seal and add an exterior crunch.