Ingredients:
Hidden Valley Buttermilk Ranch packet (calls for one cup of buttermilk and one cup of mayo)
7 ounce can of Chipotles peppers in adobo sauce (Blended)
2 chicken breasts sliced into cutlets
1 Lime
Can of black beans
Can of corn
Grated Colby Jack Cheese
Shredded lettuce (I used a mix of ice berg and romaine)
Sliced Avocado
Cooking Instructions:
This Santa Fe Chicken Wrap is so delicious, just like what you would get from a restaurant.
Blend up a 7 ounce can of chipotles peppers in adobo sauce and remove one tablespoon and mix with Hidden Valley Buttermilk Ranch (follow instructions on ranch packet to make dressing and add in the tbsp of blended chipotle to make chipotle ranch). Mix in the juice of one lime with the remaining blended chipotle sauce. Pour over 4 chicken cutlets and let marinate in fridge for about 30-45 minutes. Grill your chicken until internal temp reaches 165, let rest for 5 minutes then dice into small cubes. Assemble wrap using a warmed burrito sized tortilla. Add in some of the chicken, black beans, corn, grated colby jack cheese, shredded lettuce, sliced avocado, and drizzle on the chipotle ranch. Wrap it all up and lightly brown in a hot pan starting with the seam side of the tortilla down to help seal it.
Cook Time: 45 mins