Chicken Burrito Chipotle Ranch (Print Version)

# Ingredients:

→ Main Components

01 - 8 big flour tortillas (around 10 inches wide)

02 - Half a head of iceberg lettuce, chopped into about 4 cups

03 - 1 1/4 cups of chopped-up tomatoes (around 3/4 of a beefsteak tomato)

04 - A pound of cooked chicken strips, grilled

05 - 16 oz of shredded cheddar (Colby jack or Mexican mix works great)

06 - 3 oz of crunchy tortilla bits (tortilla chips crushed up is fine too)

→ Dips and Drizzles

07 - 1/2 cup of dressing (ranch style)

08 - 1/2 cup Creamy Chipotle Sauce from Taco Bell

# Instructions:

01 - Shred the cheese, chop up the iceberg lettuce, and dice your tomatoes. Arrange all your ingredients within reach—it’ll save hassle later.

02 - Layer on 1/2 cup cheese, 1/2 cup chicken, 1 tablespoon each of ranch and chipotle sauce, 1/2 cup lettuce, 2 tablespoons tomatoes, and finish with 1/3 cup tortilla crunchies.

03 - Fold the tortilla’s edges inward, then roll it snugly into a burrito form.

04 - Place a dry pan on medium heat. Put the burrito in seam-side down and rotate it on all sides till it’s golden brown and crunchy.

# Notes:

01 - This homemade spin on a Taco Bell favorite is a hit with the whole family and takes no time to whip up!

02 - Kids adore the soft tortillas paired with the delicious taco-style filling.

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