Ingredients
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- Salt and pepper to taste
- ½ cup chipotle ranch dressing (store-bought or homemade)
- 4 large flour tortillas
- 1 cup shredded lettuce
- 1 cup diced tomatoes
- 1 cup shredded cheese (cheddar, Monterey Jack, or your choice)
- ½ cup sliced jalapeños (optional)
- Fresh cilantro for garnish (optional)
Equipment Needed
- Grill or grill pan
- Knife and cutting board
- Mixing bowl
- Measuring spoons
- Tongs
- Aluminum foil or parchment paper for wrapping
- Serving platter
Step-by-Step Instructions
First, let’s start by marinating our chicken. In a mixing bowl, I combine the olive oil, garlic powder, onion powder, smoked paprika, ground cumin, salt, and pepper. I love how fragrant this mixture becomes as I whisk it together. Next, I add the chicken breasts into the bowl, making sure they are well coated. Cover the bowl with plastic wrap and let it marinate in the fridge for at least 30 minutes. This step is crucial, as it allows the flavors to mingle. (See the next page below to continue steps…)