Chipotle Ranch Grilled Chicken Burrito (Printable View)
Grilled chicken, chipotle ranch, black beans, rice, and fresh veggies wrapped in a warm tortilla.
# 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 to taste
10 -
Black pepper to taste
→ Burrito Assembly
11 -
4 large flour tortillas
12 -
1 cup cooked white or brown rice
13 -
1 cup black beans, drained and rinsed
14 -
1 cup shredded cheddar cheese or Monterey Jack cheese
15 -
1 cup shredded lettuce
16 -
0.5 cup diced tomatoes
17 -
0.5 cup corn kernels (optional)
18 -
0.25 cup chopped cilantro (optional)
19 -
0.5 cup chipotle ranch dressing
# Preparation Steps:
01 -
Combine olive oil, lime juice, chipotle chili powder, smoked paprika, garlic powder, onion powder, cumin, salt, and black pepper in a bowl. Whisk until fully blended.
02 -
Coat chicken breasts in the marinade, cover, and refrigerate for at least 20 minutes or up to 2 hours for enhanced flavor.
03 -
Preheat grill or grill pan to medium-high heat. Grill marinated chicken breasts for 6 to 8 minutes per side or until the internal temperature reaches 165°F. Remove chicken and let rest for 5 minutes before slicing into strips.
04 -
Heat tortillas in a dry skillet or microwave until pliable. Warm black beans and rice as necessary.
05 -
Place each tortilla flat and spread 1 to 2 tablespoons chipotle ranch dressing in the center. Layer with rice, black beans, grilled chicken strips, shredded cheese, lettuce, diced tomatoes, corn (if using), and cilantro (if using).
06 -
Fold the sides of each tortilla inward and roll up tightly from the bottom to enclose the fillings. Serve immediately or lightly grill wrapped burritos for a crisp finish.
# Supplementary Details:
01 -
Marinating the chicken for up to 2 hours intensifies flavor and maximizes tenderness.