Chicken Bacon Ranch Burrito

Season the sliced chicken breast with taco seasoning. Cook in a hot pan until fully cooked through, with an internal temperature of 165°F. Once cooked, chop into smaller pieces.

While the chicken cooks, prepare the sauce. In a food processor, combine the nonfat Greek yogurt, chipotle peppers in adobo, cilantro, lime juice, garlic cloves, and ranch seasoning powder.

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

In a separate pan, cook the bacon slices until crispy. Once cooked, chop them into small pieces.

In a large mixing bowl, combine the chopped cooked chicken, chopped bacon, the prepared chipotle ranch sauce, and the shredded cheddar cheese.

Mix everything together until the filling is well combined.

Lay out a large flour tortilla and spread 1 tablespoon of nacho cheese sauce in the center.

Add about one-fifth of the chicken and bacon filling on top of the nacho cheese.

Fold the sides of the tortilla in, then roll it up tightly to form a burrito. Repeat for the remaining 4 tortillas.

Heat a pan over medium heat with a little cooking oil. Place the burritos seam-side down and grill for 2-3 minutes per side, until golden brown and crispy.

Serve immediately or wrap in foil for meal prep.