If your chicken is not cooked, quickly cook it by broiling it 4 inches from the flame in the oven. Broil for 4 –6 minutes (check after 4 minutes to see if the skin is looking crispy). Flip the chicken pieces over, then broil for another 4 – 6 minutes or until it is cooked through and the juices run clear.

Allow chicken to cool if necessary, while you dice the other vegetables. Then cube the cooked chicken.

Add the cooked chicken, tomato, bell pepper, celery, and onion to a medium bowl.

In a small bowl combine Ranch dressing, chipotle chile pepper, garlic powder, onion powder, and cumin. Mix well.

Pour the dressing over the chicken and vegetables. Stir well until thoroughly combined.

Heat the tortillas in the microwave for 10 - 15 seconds to make them more pliable.

Place a tortilla flat on a plate or cutting board. Spoon 1/2 cup of the Chipotle Chicken Salad mixture slightly to one side of center. Sprinkle some cheese over the top. Fold the top and bottom of the tortilla towards the center. Fold the short side of the tortilla towards the center and then continue rolling until closed.