Smashed chicken seasoned with ranch spices, topped with dill pickles and zesty sauce, all wrapped in a tortilla with crispy melted cheese edges
# What You'll Need:
→ Chicken
01 - 1.1 lbs boneless, skinless chicken thighs or breasts
02 - 1 tbsp olive oil
03 - 1 tsp garlic powder
04 - 1 tsp onion powder
05 - 1 tsp dried dill
06 - 1/2 tsp smoked paprika
07 - 1/2 tsp salt
08 - 1/2 tsp black pepper
→ Ranch Sauce
09 - 1/2 cup sour cream
10 - 1/4 cup mayonnaise
11 - 2 tbsp fresh dill, finely chopped
12 - 1 tbsp fresh chives, finely chopped
13 - 1 tbsp fresh parsley, finely chopped
14 - 1 tbsp lemon juice
15 - 1/2 tsp garlic powder
16 - 1/2 tsp onion powder
17 - Salt and pepper to taste
→ Crispy Cheese Lace
18 - 1 cup shredded cheddar cheese
19 - 1/2 cup shredded Monterey Jack cheese
→ Toppings & Assembly
20 - 8 small flour or corn tortillas
21 - 1 cup dill pickles, thinly sliced
22 - 1 small red onion, thinly sliced
23 - 1/2 head iceberg lettuce, shredded
# Directions:
01 - Combine chicken with olive oil, garlic powder, onion powder, dried dill, smoked paprika, salt, and black pepper in a bowl. Mix thoroughly to coat evenly and let marinate for 10-15 minutes at room temperature.
02 - Whisk together sour cream, mayonnaise, fresh dill, chives, parsley, lemon juice, garlic powder, and onion powder in a small bowl. Season with salt and pepper to taste. Refrigerate until assembly.
03 - Heat a large nonstick skillet over medium-high heat. Working in batches, place 60-70 g portions of marinated chicken in the skillet and firmly press with a spatula or burger press to form thin patties. Sear for 2-3 minutes per side until golden brown and cooked through to 165°F internal temperature.
04 - Wipe the skillet clean. For each taco, sprinkle a thin, even layer of mixed cheddar and Monterey Jack cheeses in a 4-5 inch circle directly in the pan. Immediately place a tortilla on top. Cook 1-2 minutes until cheese turns golden and crispy. Carefully flip and warm the tortilla for 30 seconds. Remove with cheese side facing up. Repeat for remaining tortillas.
05 - Spread a generous spoonful of ranch sauce over the crispy cheese side of each tortilla. Layer with smashed chicken, sliced dill pickles, red onion, and shredded lettuce. Drizzle with extra ranch sauce if desired. Serve immediately while cheese remains crisp.
