Chipotle Ranch Grilled Chicken Burrito
3 large boneless, skinless chicken breasts, cut into ½” pieces
1 cup yellow onion, diced
1 tbsp. butter
1 tsp. Mike’s “OooWeee” seasoning (recipe follows)
1 tsp. garlic powder
1 tsp. black pepper
1 tsp. red pepper flakes
½ cup Chipotle ranch dressing
½ cup Avocado ranch dressing
¾ tsp. Sriracha sauce (optional)
10 flour tortillas
Shredded lettuce
28 oz. can diced tomatoes, drained
3 cups shredded Colby/Jack cheese
1 large Avocado, diced
In a large skillet over medium high heat, melt butter and add chicken, onions and seasonings. Stir. Cook chicken until no longer pink and onions are translucent. Drain excess liquid, if needed. Pour both dressings into the chicken mixture and stir to coat.
Heat flour tortillas and add chicken, shredded cheese, avocado, tomatoes, and lettuce. Drizzle with additional dressing, if desired. Fold up and place in a large skillet, that is lightly sprayed with cooking spray, and grill until golden on each side. Remove from skillet and serve.
“Mike’s OooWee” seasoning
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. paprika
1 tsp. smoked paprika
½ tsp. cayenne pepper
½ tsp. dried oregano
½ tsp. dried thyme
¼ tsp. red pepper flakes
½ tsp. salt
Mix all ingredients together in an air tight container.
