Cantina

Heat a pan over medium-high heat and coat with cooking spray.

Add the pulled chicken to the pan and cook until heated through.

Stir in the taco seasoning and cook for another minute. Remove from heat and set aside.

To make the avocado ranch sauce, combine 57g Greek yogurt, avocado, lime juice, 10g ranch seasoning, garlic powder, salt, and water in a blender.

Blend the sauce ingredients until smooth and creamy. Set aside.

To make the chipotle sauce, combine 20g Greek yogurt, 1g ranch seasoning, and sriracha in a small bowl. Mix until well combined.

For better melting, rinse the shredded cheese under cold water and then pat completely dry with a paper towel.

Lay the tortilla flat and layer the ingredients in the center, starting with the seasoned chicken.

Top the chicken with 1/4 of the avocado ranch sauce, the shredded cheese, and the chipotle sauce.

Add the shredded red cabbage, shredded lettuce, and pico de gallo.

Fold the burrito tightly, tucking in the sides.

Spray a clean pan with cooking spray and place over medium heat.

Place the burrito seam-side down in the hot pan and grill for 1-2 minutes per side, until lightly golden brown and crispy.

Serve immediately.