Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, sliced into thin strips
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 0.5 tsp garlic powder
  • salt
  • pepper
  • 1 tbsp fresh lime juice
  • 0.5 cup mayonnaise
  • 0.25 cup sour cream
  • 2 tbsp buttermilk
  • 2 chipotle peppers in adobo sauce, finely minced
  • 1 tsp dried dill
  • 0.5 tsp onion powder
  • 4 large 12-inch flour tortillas
  • 2 cups Monterey Jack cheese, shredded
  • 1 cup Roma tomatoes, diced and seeded
  • 2 cups shredded lettuce
  • 0.5 cup crunchy tortilla strips
  • 1 cup cooked cilantro lime rice

Instructions:

  1. Toss the 1.5 lbs chicken strips with 1 tbsp olive oil, 1 tsp smoked paprika, 1 tsp cumin, 0.5 tsp garlic powder, and the salt/pepper.
  2. Whisk together the 0.5 cup mayonnaise, 0.25 cup sour cream, 2 tbsp buttermilk, minced chipotles, 1 tsp dill, 0.5 tsp onion powder, and 1 tbsp lime juice. Let this sit for 10 mins if possible to hydrate the dried dill.
  3. Heat a large skillet over medium high heat. Add chicken in a single layer and cook for 5-6 minutes until golden and slightly charred.
  4. Microwave the 4 large tortillas for 20 seconds or char them briefly over an open flame until soft and pliable.
  5. Spread 0.25 cup of rice and 0.5 cup of Monterey Jack cheese in the center of each tortilla.
  6. Divide the grilled chicken evenly among the tortillas, placing it directly over the cheese.
  7. Add the shredded lettuce, diced tomatoes, and those crucial 0.5 cup crunchy tortilla strips.
  8. Generously spoon the chipotle ranch over the fillings.
  9. Fold in the sides, then tuck the bottom over the fillings and roll tightly.
  10. Place the rolled burritos seam side down in the skillet for 1-2 minutes until the shell is crispy and sealed.