Chipotle Ranch Chicken Wraps

Chipotle ranch chicken wraps

For the past couple of weeks I’ve focused most of my cooking in breakfasts and lunches. We still eat dinner, but I’ve been slow in adjusting to night coming at 5 pm. I really don’t feel like cooking when it’s already dark outside. It didn’t seem to be a problem in previous years. Maybe I’m just getting old or maybe I just need to hibernate like a bear, hehe.

Last week I posted the recipe for whole-wheat pumpkin tortillas that I used for a breakfast. I used the same recipe to make these wraps. I just substituted pumpkin with spinach and cooked 2 chicken breasts in a chipotle ranch marinate. It was another easy and delicious lunch perfect for this hectic time of the year.

Chipotle ranch chicken wraps

Chipotle Ranch Chicken Wraps
Author: 
Recipe type: Lunch
Serves: 4-6
 
Ingredients
  • •2 chicken breasts without skin and bone
  • •1 cup ranch dressing
  • •1 chipotle adobado pepper
  • •1/3 cup milk
  • •salt and pepper
Instructions
  1. Sprinkle salt and pepper over chicken breasts and place in a baking dish.
  2. Blend together ranch dressing, adobado pepper and milk.
  3. Pour marinate over chicken breasts, cover and refrigerate for at least 4 hours.
  4. Pre-heat oven to 375°F.
  5. Sear chicken breasts in a very hot pan with a little bit of olive oil and return to baking dish.
  6. Bake for 30 minutes.
  7. Cut breasts in strips and put them and wrap them with lettuce, tomato and avocado.

 

¡Buen provecho!

13 Comments

  • Again… fabulous tastes together. Another one to try! Dave and I love something similar that's sold at a market here, and now this way I can make it at home. Yum!

  • Ben, chipotle always slays me…a great way to inject flavour into chicken breast.

  • Chipotle ranch is a great way to change up a classic favorite. This looks like a great weekday lunch.

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