Step 1

Grill chicken breasts and chop them into small bite-size pieces or slices. Shred or thinly slice the iceberg lettuce and finely chop the tomatoes.

Step 2

To make the wraps, lay the tortilla flat on a plate or counter, top with about 1/2 cup of chicken, about ¼ cup each of shredded lettuce, diced tomato, and cheese. Top with a light sprinkle of tortilla strips or chips and about a tablespoon each of ranch and chipotle sauce. Tuck in the sides and roll up into a tight burrito.

Step 3

Heat a large pan, and generously spray it with cooking spray. Place the wraps on the pan for about 1 minute on each side until golden and crispy. For the "ridges" use a griddle that has the ridged lines.