These Chipotle Ranch Chicken Wraps are perfect for a weeknight meal for the family. I regularly use low carb tortillas and make the ranch with low-fat milk to help reduce the calories. If you’re really crazy, you can remove the bacon to make it a pretty dang healthy meal.
I’m a huge fan of chipotle, which is a smoked jalapeno pepper; it tends not to be that spicy but adds an incredible flavor that really works well with the Gold Star Chicken Rub.
One of my goals here at Relaxed BBQ is to make actual meals that the whole family can enjoy. I tend to create over-the-top dishes that, while they taste great, aren’t meals you can eat every day. We all know how boring chicken can be, and it might not seem like firing up the grill to cook some chicken breasts is worth the time or effort. But I promise you these wraps are worth it and only take about 45 minutes from lighting to eating.
Chipotle Ranch Chicken Wraps
The star of this show is the Loot & Booty Gold Star Chicken. Out of all the chicken rubs that I’ve tried, this one is the first that I’ve found literally needs NOTHING to help it shine. Normally I’ll throw a coating of bbq or some other sauce to help accentuate the bland chicken breast flavor, but not this one. This rub somehow creates a coating that almost tastes and has a mouthfeel of a breaded chicken. I even looked at the ingredients to see if it has corn starch or some kind of flour, and it doesn’t, nothing short of incredible.
When it comes to the chipotle ranch, it’s simple to make. I create ranch by simply following the directions on a hidden valley packet (did you know that hidden valley is used at just about every restaurant for the base to make ranch?!) and adding the chipotle and adobo to a blender. Simple!
Chipotle Ranch Chicken Wraps
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 wraps 1x
- Category: Dinner
- Method: Grill
- Cuisine: American
These grilled chicken breast wraps with a chipotle ranch dressing are a simple yet delicious weekday meal for lunch or dinner! They can be made the day before and eat cold or you can toast them up on a griddle for a little extra crunch.
- 3 boneless skinless chicken breasts
- 6 slices of cheddar cheese
- 6 tortillas (flour or low carb)
- 1 chipotle pepper and 1/4 cup sauce from canned adobo
- 1 avocado
- 6 slices bacon
- 1/3 cup chopped red onion
- 1 cup ranch dressing (I prefer to make ranch from a hidden valley packet)
- 4 tbsp Loot & Booty Gold Star Chicken Rub
Preheat grill or pit to 325 degrees direct.
Cook bacon on griddle or pan. While bacon is cooking, flatten chicken breasts to even thickness with a mallet or plate—cover front and back of the chicken breast with Gold Star Chicken Rub.
Place chicken breasts over direct heat for 5-7 minutes per side or until the chicken reaches 160 degrees. I sometimes pull the chicken at 120 degrees and wrap it in foil until finished. This helps keep the chicken from drying out.
While the chicken is cooking, create the chipotle ranch. Add one cup prepared ranch, single chipotle pepper, and 1/4 cup of the adobo sauce to a small blender. Blend until smooth.
Once cooked, remove bacon and chicken from the grill or pit—slice chicken into pencil-thin slices.
Layer tortilla with cheese, chicken breast, bacon, lettuce, avocado and drissle the top with chipotle ranch. Wrap sides and add back to the grill or pit to warm up the tortilla and melt the cheese. Should take around 5 minutes.
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