Wraps de pollo del suroeste con ranch de chipotle

Ingredientes

• 2 large organic chicken breasts
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1 tablespoon avocado oil
• 4 large flour tortillas
• 1 cup ranch dressing
• 2 chipotle peppers in adobo sauce, finely minced
• 1 teaspoon adobo sauce
• 1 tablespoon fresh lime juice
• 1 tablespoon fresh cilantro, chopped
• 1 cup sweet corn, frozen or canned
• 2 cups Romaine lettuce or spring mix, shredded
• 1 cup shredded Monterey Jack cheese
• 1 ripe avocado, sliced (optional)

Preparación

1. 1

   In a small bowl, whisk together the ranch dressing, minced chipotle peppers, adobo sauce, lime juice, and chopped cilantro. Taste and adjust heat as desired.

2. 2

   Season the chicken breasts generously on both sides with cumin, chili powder, garlic powder, and salt.

3. 3

   Heat avocado oil in a heavy-bottomed skillet over medium-high heat until shimmering. Place the chicken in the pan and sear for about 6 minutes per side until a golden-brown crust forms and the meat is cooked through.

4. 4

   Remove the chicken from the skillet and let it rest for 5 minutes. Once rested, slice into thin, manageable strips.

5. 5

   While the chicken rests, add the corn to the same skillet and sear for 2-3 minutes until lightly toasted.

6. 6

   Lay a large flour tortilla on a clean surface. Spread a generous tablespoon of the chipotle ranch across the center.

7. 7

   Layer the shredded greens first to act as a barrier, then add the sliced chicken, black beans, corn, and shredded Monterey Jack cheese.

8. 8

   Fold in the sides of the tortilla, then roll from the bottom up, tucking the filling in tightly.

9. 9

   Place the assembled wraps back into the skillet (seam-side down) over medium heat for 60 seconds per side until the exterior is crispy and the cheese is melted.

10. 10

    Serve immediately, optionally with extra chipotle ranch for dipping.