Instant Pot Chipotle Ranch Chicken Wrap
Creamy, smoky ranch chicken all wrapped up with lots of fresh veggies makes this my favorite panini wrap ever!
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: about 6 servings 1x
- Category: Entree
- Method: Panini Press
- Cuisine: Mexican
Ingredients
Scale
For the Chipotle Ranch Sauce
- 1 cup greek yogurt (fat free, 2% or Homemade Instant Pot Yogurt)
- 1 (1.0 oz) package of ranch seasoning mix
- zest and juice of 1 lime
- 2 chipotle in adobo chilies, chopped (from a 7 ounce can of chipotles in adobo) plus 1 tablespoon of the sauce from the can
For the Wrap
- 2 cups shredded chicken (from this Instant Pot Shredded Chicken recipe)
- 1 cup corn (canned, frozen, or fresh cut from a cob)
- 1 large tomato, chopped
- 1 medium avocado, chopped
- ¾ cup shredded pepper jack or monterey jack cheese
- 6 – 8 whole grain tortillas (burrito size)
Instructions
- Preheat a panini press or heat a griddle pan (or a large saute pan) on the stove top over medium high heat.
- In a small bowl, combine yogurt, ranch mix, lime zest, lime juice, chipotle chiles, and adobo sauce.
- In a large bowl, stir together the Instant Pot Shredded Chicken, corn, tomato, avocado, and cheese. Â Add the Chipotle Ranch Sauce and gently stir to combine.
- Scoop the chicken mixture onto a tortilla (about â…“ cup or so) and center it down the middle. Â Fold the sides of the tortillas over to meet in the middle. Repeat with remaining tortillas.
- Mist the tortillas with nonstick cooking spray and place on a griddle pan or in a panini press. Â Cook until outsides are golden and crisp and the center is hot and gooey.
- Serve hot.
Notes
- For a simple extra step, Make your own Ranch Seasoning Mix
- To make this without a Panini Press –Â Prepare your tortilla wrap. Â Heat up 2 skillets over medium high heat. Â It’s best if one is slightly smaller than the other. Â Spritz or brush the tortillas with a little olive oil then place in the larger pan. Â Place the smaller hot pan on top of the wrap and press down firmly, but not so much that the fillings start coming out of the tortilla. Â Cook till the bottom of the toritall is browned then flip and press it down once more. Â Boom! Â No pretty lines, but you’ve got yourself a flat, crispy, sealed panini and you didn’t have to buy a thing.