Instructions:
- Finely mince the chipotle peppers and adobo sauce. In a mixing bowl, whisk together the minced chipotle mix, olive oil, lime juice, cumin, garlic powder, salt, and pepper. Add the chicken strips and toss thoroughly. Cover and refrigerate for at least 30 minutes (up to 4 hours).
- Prepare the Ranch: Combine all ranch ingredients (mayonnaise, buttermilk, herbs, powders, salt, and pepper) in a small bowl. Whisk well or pulse briefly in a blender until smooth. Taste and adjust seasoning. Set aside.
- Grill the Chicken: Preheat your grill or grill pan to medium-high heat. Cook the marinated chicken strips, turning occasionally, until nicely charred on the outside and fully cooked through (internal temperature of 165°F / 74°C). Remove and let rest for 5 minutes.
- Warm the Tortillas: Warm the tortillas briefly on a dry skillet over low heat for 20 seconds per side, or wrapped in a damp paper towel in the microwave, until pliable.
- Assemble the Burritos: Lay a warm tortilla flat. Spread a generous layer of Chipotle Ranch down the centre. Layer with shredded lettuce, a portion of the sliced grilled chicken, and a sprinkle of cheese and red onion (if using).
- Roll and Serve: Fold the sides of the tortilla inward, then tightly roll from the bottom up, tucking the filling in securely. Serve immediately.