Chipotle Ranch Grilled Chicken Burrito (Printable View)
Smoky chicken, chipotle ranch, and beans wrapped in a tender tortilla for a Tex-Mex inspired bite.
# Ingredient List:
→ Chicken Marinade
01 -
2 boneless, skinless chicken breasts
02 -
2 tablespoons olive oil
03 -
2 tablespoons lime juice
04 -
1 tablespoon chipotle chili powder
05 -
1 teaspoon smoked paprika
06 -
1 teaspoon garlic powder
07 -
1 teaspoon onion powder
08 -
1 teaspoon ground cumin
09 -
Salt and freshly ground black pepper, to taste
→ Burrito Fillings
10 -
4 large flour tortillas
11 -
1 cup cooked white or brown rice
12 -
1 cup black beans, drained and rinsed
13 -
1 cup shredded cheddar cheese or Monterey Jack cheese
14 -
1 cup shredded lettuce
15 -
1/2 cup diced tomatoes
16 -
1/2 cup corn kernels, optional
17 -
1/4 cup chopped cilantro, optional
18 -
1/2 cup chipotle ranch dressing
# Preparation Steps:
01 -
In a mixing bowl, combine olive oil, lime juice, chipotle chili powder, smoked paprika, garlic powder, onion powder, ground cumin, salt, and pepper. Whisk until blended. Add chicken breasts, coating them thoroughly. Cover and refrigerate for at least 20 minutes or up to 2 hours.
02 -
Preheat grill or grill pan to medium-high heat. Grill marinated chicken breasts for 6 to 8 minutes per side, or until fully cooked and an instant-read thermometer registers 165°F. Remove from heat and let rest for 5 minutes. Slice chicken into strips.
03 -
Warm flour tortillas in a dry skillet or microwave until soft and pliable. Heat black beans and rice if cooled.
04 -
Spread 1 to 2 tablespoons of chipotle ranch dressing in the center of each tortilla. Layer with rice, black beans, sliced grilled chicken, shredded cheese, lettuce, diced tomatoes, and corn if using. Top with chopped cilantro for extra flavor.
05 -
Fold the tortilla sides inward and roll up from the bottom to form a burrito. Serve immediately, or return to the skillet and grill lightly until the exterior is crisp.
# Supplementary Details:
01 -
For maximum flavor, marinate the chicken for a full 2 hours and rest the grilled meat before slicing to retain juiciness.