Taco Bell Chipotle Chicken Melt
Copycat recipe for the Chipotle Chicken melt from Taco Bell.
Prep Time 15 mins
Cook Time 20 mins
- 2 boneless skinless chicken breasts pounded until they are about ½ inch thick
- 2 cups shredded cheddar cheese
- 4 large flour tortillas
- Chipotle Sauce
Marinade-
- ¼ cup lime juice
- ¼ cup cilantro chopped
- 2 garlic cloves minced
- 1 tablespoon Worcestershire sauce
- 2 tablespoons apple cider vinegar
- 1 tablespoon olive oil
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon ground black pepper
- 1 teaspoon salt
In a ziplock bag combine all of the marinade ingredients and mix well. Add the chicken breasts. Seal the bag and shake to coat. Refrigerate for at least 4 hours to overnight.
Lightly grease the grates of an outdoor grill. Heat the grill to medium-high heat. Remove the chicken breasts from the marinade and place onto the grill. Grill for 7-8 minutes per side or until fully cooked (the internal temperature has reached 165 degrees). Remove the chicken from the grill and allow it to rest for 5 minutes. Slice the chicken into think strips.
Place one flour tortilla in a large skillet over low heat. Spread a thin layer of chipotle sauce onto the top of the tortilla. Top with about ¼ of the cheese and ¼ of the chicken strips. Cook until the cheese has melted.
Remove from the pan and briefly allow the bottom to cool, and then roll up like a jelly roll. Repeat with remaining tortillas.