Equipment Needed
- Large mixing bowl
- Small mixing bowl or jar
- Large skillet
- Tongs
- Whisk or fork
- Cutting board & sharp knife
- Measuring cups and spoons
Step-by-Step Instructions
First, let’s make that legendary sauce. In your small bowl, combine the mayo, sour cream, milk, chopped chipotles, adobo sauce, dill, garlic powder, and onion powder. Whisk it until it’s completely smooth and creamy. I like to do this first so the flavors have a few minutes to get to know each other while I cook the chicken. Taste it! This is your moment to adjust the heat. I usually end up adding that second pepper because I love the kick, but build it to your liking. Season with a pinch of salt and pepper, give it one more stir, and set it aside.
Now, heat the olive oil in your large skillet over medium-high heat. Toss your chicken pieces in the taco seasoning until they’re well-coated. Don’t be shy here—get every piece covered. Once the oil is shimmering, add the chicken in a single layer. You should hear that satisfying sizzle. Let it cook undisturbed for 4-5 minutes to get a nice sear on one side before flipping. This was a lesson I learned the hard way; moving them too early meant they steamed instead of browned. Cook for another 4-5 minutes until the chicken is cooked through and has those beautiful browned edges.
While the chicken rests for a minute, I warm my tortillas. I’ve tried the microwave, but they can get gummy. My foolproof method is to heat the skillet I just used (remove the chicken first) over medium heat and warm each tortilla for about 20-30 seconds per side. You’ll see it start to puff slightly and become pliable. This makes them so much easier to roll without cracking.
Finally, the assembly line! Lay a warm tortilla flat. Down the center, layer a scoop of rice, a generous portion of the cooked chicken, a spoonful each of black beans and corn, a handful of cheese, a good amount of diced tomatoes and shredded lettuce. The key is to not overfill—it makes rolling impossible. Then, and this is crucial, drizzle a hefty spoonful (or two!) of your chipotle ranch sauce right over the top. I used to skimp on sauce, thinking it would leak, but a proper burrito needs that moisture and flavor in every bite.(See the next page below to continue…)