Wrap di pollo al chipotle

Ingredienti

• 3-4 grilled chicken breasts, chopped into bite-sized pieces
• 1/2 head iceberg lettuce (about 4 cups, shredded or thinly sliced)
• 2 Roma tomatoes, diced (about 1 1/5 to 2 cups)
• 8 oz shredded cheddar cheese (or favorite shredded cheese blend)
• 1 cup crunchy tortilla strips (or crushed tortilla chips)
• 1/2 cup ranch dressing
• 1/2 cup creamy chipotle sauce (homemade or store-bought)
• 8 large 10-inch flour tortillas

Preparazione

1. 1

   Prepare Chicken and Vegetables: Grill the chicken breasts until fully cooked and chop them into small bite-sized pieces or slices. Shred or thinly slice the iceberg lettuce and finely chop the Roma tomatoes.

2. 2

   Assemble the Wraps: Lay a flour tortilla flat on a plate or counter. Top with about 1/2 cup of chopped chicken, 1/4 cup shredded lettuce, 1/4 cup diced tomatoes, and 1/4 cup shredded cheese. Sprinkle lightly with tortilla strips or crushed chips, then add about a tablespoon each of ranch dressing and creamy chipotle sauce. Fold in the sides of the tortilla and roll it up tightly like a burrito.

3. 3

   Pan-Grill the Wraps: Heat a large pan or griddle and generously spray with cooking spray. Place the wraps seam-side down in the pan and cook for about 1 minute per side until the wraps are golden brown and crispy. If using a ridged griddle, the wraps will develop attractive grill lines.