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Southwest Chicken Lettuce Wraps with Creamy Chipotle Ranch Dressing

Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Author Kristen | Ella Claire & Co.



  • 1 head of butter lettuce or baby romaine
  • 1 heaping cup chicken grilled and chopped
  • 3/4 cup cherry tomatoes halved
  • 1/2 cup corn
  • 1/2 cup black beans
  • 1/4 cup red onions chopped


  • 1 bunch cilantro roughly chopped
  • 1 cup shredded cheddar cheese
  • 3/4 cup Fritos or tortilla strips
  • 1/3 cup orange bell peppers diced
  • limes quartered


  • 1/2 cup sour cream I use light
  • 1/4 cup mayo I prefer the olive oil kind
  • 1/4 cup buttermilk
  • 1 tsp chipotle pepper in adobo
  • 1/2 tsp. cumin
  • 1 clove garlic (1/2 tsp.)
  • 1/4 tsp oregano
  • pinch salt



  1. Pull lettuce leaves off of stock and rinse well. Lay out on a towel and set aside.
  2. Grill and chop chicken, and throw it into a bowl. Add cherry tomatoes, corn, black beans, and red onions and lightly toss until combined.
  3. I like to serve my wraps buffet style so everyone can make their own. You can set the chicken mixture out in a bowl, along with bowls or a platter with the remaining ingredients. To assemble wraps, place one leaf of lettuce on a plate or in your hand. Stack chicken mixture, cilantro, cheese, fritos dressing and a squeeze of the lime.


  1. In a bowl, whisk together mayo, sour cream, and buttermilk. Pull one large chile out of the can of chipotle peppers in adobo sauce (you can find these in the ethnic food aisle). Slice it down the center and de-seed if you are like me and are a little wimpy when it comes to spicy foods. If you like spice, leave the seeds. Scrape the guts away from the skin and discard skin. Add to the mayo mixture, whisking well. Mix in cumin, garlic, and oregano. Add salt to taste. Thin out with more buttermilk if you prefer it thinner.