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
  • 1/2 tsp ground cumin
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 cup high-quality buttermilk ranch dressing
  • 1 tbsp adobo sauce from canned chipotles
  • 1 tsp freshly squeezed lime juice
  • 1/4 tsp dried oregano
  • 4 large (10-12 inch) flour tortillas
  • 1 cup shredded Monterey Jack cheese
  • 2 cups Romaine lettuce, finely shredded
  • 1 cup Roma tomatoes, diced and drained
  • 1/2 cup crispy tortilla strips

Instructions:

  1. Pat the chicken strips completely dry with paper towels. In a large bowl, toss the chicken with neutral oil, smoked paprika, garlic powder, cumin, salt, and black pepper until evenly coated.
  2. Preheat a large cast-iron or non-stick skillet over medium-high heat. Add the chicken in a single layer and sear 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 ranch dressing, adobo sauce, lime juice, and dried oregano in a small bowl until fully emulsified.
  4. Warm the flour tortillas slightly to make them pliable. To assemble, place a portion of shredded cheese and warm grilled chicken in the center of each tortilla to create a protective fat barrier.
  5. Top with shredded lettuce, diced tomatoes, and crispy tortilla strips. Drizzle generously with the prepared chipotle ranch sauce.
  6. Fold in the sides of the tortilla and roll tightly into a burrito. Optional: Briefly sear the assembled burrito in the skillet for 30 seconds per side to seal the seam.