• 2 large boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 tablespoon chipotle chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon ground cumin
• Salt and freshly ground black pepper, to taste
• 4 large flour tortillas (10–12 inch diameter)
• 1 cup shredded cheddar or Monterey Jack cheese
• 1 cup shredded iceberg lettuce or mixed salad greens
• 1 medium tomato, diced
• 1/2 cup sliced red onion
• 1/4 cup fresh coriander (cilantro), chopped
• For the chipotle ranch sauce:
• 1/2 cup mayonnaise
• 1/4 cup sour cream or Greek yogurt
• 1–2 chipotle peppers in adobo sauce, finely chopped (adjust to heat preference)
• 1 tablespoon freshly squeezed lime juice
• 1/2 teaspoon dried dill
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste

Substitutions: If you prefer a lighter option, swap mayonnaise for extra Greek yogurt in the sauce. For a gluten-free version, use corn tortillas or gluten-free wraps. And if you can’t find chipotle chili powder, smoked paprika with a pinch of cayenne works beautifully to mimic the smoky heat.