Bbq Bacon Ranch Chicken Burrito Recipe

In a medium bowl whisk together mayonnaise and Greek yogurt until smooth.

Stir in ranch dressing mix, BBQ sauce, apple cider vinegar, honey, black pepper, and salt until fully combined.

Taste and adjust seasoning — add more BBQ for sweetness/smoke or more ranch mix for tang. Chill in refrigerator while preparing chicken (at least 15 minutes).

Prep — all options

Pat chicken breasts dry and, if thick, butterfly or pound to an even thickness about 1/2 inch. Season both sides with 1/2 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder and 1/2 tsp smoked paprika.

Grilled Chicken (faster, leaner)

Preheat grill or grill pan to medium-high and brush with 1 tablespoon olive oil. Grill chicken 4-6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and juices run clear. Remove and let rest 5 minutes, then slice into 1/2-inch strips.

Fried Chicken (crispy)

If using fried chicken, optionally marinate seasoned breasts in 1/4 cup buttermilk for 15 minutes. In shallow bowls combine flour and cornstarch; season lightly with a pinch of salt and pepper. Beat the egg in a separate bowl. Dredge each breast in flour mixture, dip in beaten egg, then back into flour mixture pressing to adhere. Heat 2 tablespoons vegetable oil in a 10-inch skillet over medium-high heat. Fry chicken 4-5 minutes per side until golden brown and internal temp reaches 165°F (74°C). Transfer to a rack or paper towel-lined plate to rest 5 minutes, then slice into strips.

If using leftover cooked chicken, reheat gently in a skillet with a splash of oil until warmed through, then slice.

Warm the tortillas: heat a dry skillet over medium heat and warm each tortilla 15-20 seconds per side until pliable, or wrap in foil and warm in a 300°F oven for 8-10 minutes.

Lay a warm tortilla flat. Spread about 2 tablespoons of the chilled BBQ-ranch sauce down the center.

Place half of the sliced chicken (about 1/2 lb cooked) lengthwise on the sauce.

Top the chicken with half the shredded cheddar (about 1/2 cup), 2 slices of chopped cooked bacon, 1/2 cup shredded lettuce, 1/4 cup diced tomatoes, 1 tablespoon sliced green onions and 1 tablespoon cilantro if using.

Drizzle another 1 tablespoon BBQ-ranch sauce over the fillings and, if desired, a light squirt of extra BBQ or ranch.

Fold the burrito: fold the short edges in, then roll from one long side to the other tightly to enclose fillings. Place seam-side down on the skillet and toast 1-2 minutes per side over medium heat to seal and crisp the tortilla (optional). Repeat for second burrito.

Slice each burrito in half on a diagonal and serve with lime wedges and extra sauce on the side.

Serve hot with extra BBQ sauce and ranch for dipping. Garnish with additional chopped bacon or green onions if desired.