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.