Pollo Chipotle Ranch Wraps

Marinate the bacon in jalapeño juice for 30 minutes - this gives it that perfect tangy kick that makes these wraps sing.

While the bacon marinates, make your salsa chipotle ranch. Finely dice those chipotles in adobo and mix them with the ranch dressing. Taste and add more chipotles if you want más fuego - we want that smoky heat to come through. (Start with less chipotle and build up - you can always add more but you can't take it back, ¿verdad?)

Cook the marinated bacon in a large skillet until crispy enough to crumble. Don't let it burn - we want golden, not carbonized. Remove and let cool on paper towels, then crumble into bite-sized pieces.

In the same skillet with that beautiful bacon fat, cook the cubed chicken until golden and cooked through. Season with a little salt and pepper. Remove and set aside.

Chop your romaine into small pieces - about one-inch squares work perfectly. We want everything to fit nicely in the tortilla without making a mess.

In a large bowl, combine the chopped romaine, both cheeses, crispy bacon, cooked chicken, and tortilla strips. Add the chipotle ranch and toss until everything is well coated and happy together.

Warm your tortillas on a comal or dry skillet until pliable. Fill each tortilla with the salad mixture and roll tightly. If you want, secure with toothpicks and slice diagonally for that restaurant presentation. (Warming the tortillas makes them easier to roll and prevents cracking - trust me on this one.)

¡A comer! Serve immediately while everything is fresh and the tortillas are still warm.