Fill a large pot with water and bring to a boil. Boil the chicken for 15-20 minutes. When done shred chicken by hand or with a hand mixer/Bosch/Kitchen Aid. Video on Blog on website. Mix the shredded chicken with the BBQ sauce, bacon, cilantro, and cheese. Place a spoonful into the tortilla and roll into a burrito. Spray a large skillet with cooking spray or you can use oil. Place the seam side down in a large skillet on medium low heat. Cook for 1-2 minutes until crispy. Flip. Dip in Ranch sauce. Optional, pull aside a little cheese and place it in the pan in a strip, the length of the burrito and lay the burrito, seam side down, onto the cheese. It will leave a melted, crusted edge on one side of your burrito.
Nutrition Facts
Serving Size: 1 serving (¼ recipe)
Servings Per Container: 4
| Nutrient | Amount |
|---|---|
| Calories | 735 |
| Total Fat | 38 g |
| Saturated Fat | 13 g |
| Cholesterol | 115 mg |
| Sodium | 1,150 mg |
| Total Carbohydrates | 46 g |
| Dietary Fiber | 4 g |
| Total Sugars | 12 g |
| Added Sugars | 8 g |
| Protein | 48 g |
Key Micronutrients:
Vitamin D 2% • Calcium 25% • Iron 15% • Potassium 12%
Ingredients
Chicken, raw flour tortillas (wheat), vegetables, shredded cheese (milk), barbecue sauce, ranch dipping sauce [mayonnaise (soybean oil, egg yolks, vinegar, salt), Greek yogurt (milk), ranch seasoning, lime juice, cilantro, buttermilk (milk)], bacon (pork, salt), cilantro, salt.
Allergen Statement
Contains: Wheat, Milk, Egg, Soy