Buffalo Chicken Burritos with Ranch Dip

Instructions

1. 1

   Slice the raw chicken horizontally into cutlets about 1.5 cm thick. Place in a 4-litre saucepan, approximately 24 cm wide, and add 1000 ml water to cover. Do not rinse the chicken; wash your hands and clean the knife, board and work surface after handling it.

2. 2

   Cover and bring to a gentle simmer over medium-high heat, allowing 7–9 minutes. Reduce the heat to low, leave the lid slightly ajar and simmer gently for 8–12 minutes, turning the cutlets halfway through. Check that the thickest part reaches 74°C/165°F with a food thermometer. Transfer to a clean plate and drain the saucepan.

3. 3

   While the chicken simmers, blend the cottage cheese, 60 g Greek yogurt, remaining 30 ml water and ranch seasoning until smooth, about 45–60 seconds. Use a small blender or a hand blender in a narrow 500 ml jug. Transfer the dip to a serving bowl, then grate the cheddar.

4. 4

   Let the chicken rest for 3 minutes before shredding it with two clean forks. During the rest, put the cream cheese and Buffalo sauce in the drained saucepan over low heat and stir for 2–3 minutes until smooth.

5. 5

   Add the shredded chicken and cheddar to the sauce. Stir over low heat for 3–4 minutes, until the cheese melts and the filling reaches 74°C/165°F. Remove from the heat and fold in the remaining 120 g Greek yogurt.

6. 6

   Lay out four soft, ready-to-eat flour tortillas, each approximately 25 cm across and 65 g. Divide the filling between them, placing it just below the centre and leaving the edges clear. Fold in the sides, then roll firmly from the bottom to enclose the filling. Leave the tortillas untoasted.

7. 7

   Serve immediately, giving each person one burrito and one-quarter of the ranch dip.