Place chicken breast in Zip-loc bag. Add 2 tbsp chipotle rance, tsp onion powder, and 1/2 tsp salt. Shake bag, let sit for 20 minutes.

Heat pan, sear outside of chicken, then reduce heat and cover. Cook thoroughly to 165°.

Take head of lettuce, cut 2-inch strip and chop. Cut 1/4 cucumber into 1/2 slices. Chop slice of tomato.

Plate tortilla. Add lettuce, cucumber, tomato, and cheese.

Remove chicken from heat, and cut into 1/2" strips. Place on tortilla, wrap with both ends closed, and chop in half. Arrange wraps, and drizzle 2 tbsp chipotle ranch on plate for dip.