Prep 1 hr 30 mins
Cook 0 mins
This is a copycat recipe of 54th Street Bar & Grill's "Southwest Tortilla Wraps". Absolutely delicious! Description from 54th Street's menu: Fire grilled chicken, romaine lettuce, Parmesan cheese, jalapeno bacon, tortilla strips and pico de gallo tossed in a chipotle ranch dressing and stuffed in a large flour tortilla. NOTE: This recipe contains 691 calories per serving. The calculations in the nutrition facts on the right side of this page are *incorrect*.
- 8 large flour tortillas (10-inch)
- 1 1⁄2 lbs boneless skinless chicken breasts, cut into cubes
- 8 slices bacon
- 2 medium head romaine lettuce
- 2 cups ranch dressing
- 1 (7 ounce) canchipotle peppers in adobo seasoning
- 1⁄4 cup parmesan cheese, grated
- 1⁄2 cup cheddar cheese, shredded
- 6 ounces jalapeno juice
- 1⁄2 cup corn tortilla strips or 1⁄2 cup corn tortilla chips, crushed
- Drain all liquid from a jar of jalapeños into a medium bowl. Marinate bacon in the jalapeño juice for 30 minutes. Refill jalapeño jar with water.
- Remove 1/3 to 1/2 of chipotle chiles in adobo sauce and place on cutting board. Dice into fine pieces. Mix diced chiles and sauce with ranch dressing in a medium bowl. Taste. If more spiciness is desired, dice more chiles and add to dressing. Set aside.
- Remove bacon from jalapeño juice and discard juice. Cook bacon in large skillet until crispy enough to crumble. Do not burn! Remove bacon from skillet and place on paper towels to collect excess grease. Let cool, then crumble into bacon bit size pieces. Set aside.
- Cook cubed chicken breast in skillet with bacon grease until done. Discard grease. Set chicken aside.
- Wash romaine lettuce heads and chop until lettuce pieces are no larger than approximately one square inch.
- In large bowl, toss chopped romaine lettuce, parmesan cheese, cheddar cheese, bacon, chicken, and tortilla strips. Add as much chipotle ranch dressing as desired to salad mixture and toss until evenly coated.
- Place salad mixture onto tortillas and roll into wraps. If desired, use two toothpicks to hold wraps together and use a knife to slice wraps diagonally. Serve!
Tasty! I like the way jalapeno juice was used and added it to the chicken after cooking it, cooking until it was all evaporated. Added even more flavor.
My husband loved this and rates it a "5" but it was too hot for me - probably because I used "hot" chipotle peppers. The flavor was fantastic but next time, I'm going for "medium" heat!