Tender smashed chicken with dill pickles, creamy ranch sauce, and crispy cheese, wrapped in a warm tortilla.
# What You'll Need:
→ Chicken
01 - 1.1 lbs boneless, skinless chicken thighs or breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon garlic powder
04 - 1 teaspoon onion powder
05 - 1 teaspoon dried dill
06 - 1/2 teaspoon smoked paprika
07 - 1/2 teaspoon salt
08 - 1/2 teaspoon black pepper
→ Ranch Sauce
09 - 1/2 cup sour cream
10 - 1/4 cup mayonnaise
11 - 2 tablespoons fresh dill, finely chopped
12 - 1 tablespoon fresh chives, finely chopped
13 - 1 tablespoon fresh parsley, finely chopped
14 - 1 tablespoon lemon juice
15 - 1/2 teaspoon garlic powder
16 - 1/2 teaspoon 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 and 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
# How-To Steps:
01 - In a mixing bowl, combine chicken with olive oil, garlic powder, onion powder, dried dill, smoked paprika, salt, and black pepper. Mix thoroughly and set aside to marinate for 10 to 15 minutes.
02 - While chicken marinates, whisk together sour cream, mayonnaise, fresh dill, chives, parsley, lemon juice, garlic powder, onion powder, salt, and pepper in a small bowl. Adjust seasoning to taste and refrigerate until ready to use.
03 - Heat a large nonstick skillet over medium-high heat. Portion chicken into 2 to 2.5 ounce portions, place in skillet, and use a spatula or burger press to flatten into thin patties. Cook 2 to 3 minutes per side until golden brown and cooked through. Repeat with remaining chicken.
04 - Wipe out the skillet. For each taco, sprinkle a thin, even layer of mixed cheddar and Monterey Jack cheese in a 4 to 5 inch circle directly onto the skillet. Place a tortilla on top and cook 1 to 2 minutes until cheese is golden and crisp. Carefully flip and warm tortilla for 30 seconds on the reverse side. Remove and set aside with cheese side facing up. Repeat for all tortillas.
05 - Spread a spoonful of ranch sauce on the cheese side of each tortilla. Layer with smashed chicken, sliced dill pickles, red onion, and shredded lettuce. Drizzle with additional ranch sauce if desired. Serve immediately.
