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.