Apply rub to chicken breasts and refrigerate overnight.
- 3 teaspoons Chili Powder
- 2 teaspoons Paprika
- 1/2 teaspoon Cayenne Pepper
- 3/4 teaspoon Cumin
- 1/2 teaspoon Coriander
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Fresh Ground Pepper
- 1 teaspoon Kosher Salt
Prep smoker to 275° F.
Place chicken breasts, bell peppers and onion on the smoker.
Smoke vegetables for 1 hour. Remove all vegetables from the smoker.
Smoke chicken breasts to 160°F, remove from smoker and let rest.
While chicken breasts are resting, slice and sauté bell peppers and onions in olive oil until translucent.
Slice or pull chicken breasts. In one flour tortilla add the sliced or pulled chicken breasts with lettuce, tomatoes, peppers and onions. Add Chipotle Ranch inside or leave on the side for dipping.
For chipotle ranch, combine to following ingredients.
- 1 cup Ranch Dressing
- Pureed Chipotle Pepper in Adobo Sauce (to taste)