Description
Grilled chicken seasoned with a smoky chipotle ranch marinade, then wrapped in a soft tortilla with fresh veggies and a sprinkle of cheese. This easy burrito is bursting with bold flavors and perfect for a satisfying meal.
Ingredients
For the Chipotle Ranch Grilled Chicken:
- 1 lb boneless, skinless chicken breasts
- ½ cup chipotle ranch dressing (store-bought or homemade)
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- Salt and pepper, to taste
For the Burrito Fillings:
- 4 large flour tortillas
- 1 cup cooked white rice (or brown rice for a healthier option)
- 1 cup black beans, drained and rinsed
- 1 cup shredded lettuce
- 1 cup diced tomatoes
- ½ cup shredded cheddar cheese
- ½ cup sliced avocado (optional)
- ¼ cup fresh cilantro, chopped
- Lime wedges (for serving)
- Additional chipotle ranch dressing for drizzling (optional)
Instructions
In a mixing bowl, combine the chipotle ranch dressing, olive oil, cumin, chili powder, garlic powder, and salt and pepper to taste. Stir well to combine.
Place the chicken breasts in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, making sure it’s evenly coated. Seal the bag or cover the dish and refrigerate for at least 15 minutes, or up to 2 hours, to allow the flavors to meld. The longer you marinate the chicken, the more flavor it will absorb.
While the chicken is marinating, heat a grill pan or outdoor grill to medium-high heat. Lightly oil the grill grates or pan to prevent sticking. Once the grill is hot, remove the chicken from the marinade and discard any remaining marinade.
Grill the chicken for 6-8 minutes per side, or until it reaches an internal temperature of 165°F (74°C). Be sure to flip the chicken halfway through the cooking time to ensure even grilling. Once the chicken is fully cooked, remove it from the grill and let it rest for a few minutes before slicing.
While the chicken is grilling, prepare the other burrito fillings. In a small bowl, warm the cooked rice, either in the microwave or on the stovetop. Heat the black beans in a small saucepan over low heat, or microwave them until warm.
Shred the lettuce, dice the tomatoes, slice the avocado (if using), and chop the cilantro. Set all of the fillings aside in separate bowls, ready for assembling the burritos.
Once the chicken has rested, slice it into thin strips or bite-sized pieces. Lay the flour tortillas flat on a clean surface or plate. Spoon a generous portion of rice and black beans in the center of each tortilla, leaving space around the edges to fold the burrito.
Top the rice and beans with the grilled chicken, shredded lettuce, diced tomatoes, shredded cheese, and sliced avocado. Sprinkle with fresh cilantro for added flavor and color. Drizzle extra chipotle ranch dressing over the fillings if desired.
To roll the burritos, fold the sides of the tortilla in toward the center, then gently roll the burrito from the bottom, enclosing all the ingredients. Continue rolling tightly until the burrito is fully wrapped. Be careful not to overstuff the burrito to ensure it stays closed during rolling.
If you prefer, you can toast the burrito in a skillet for 2-3 minutes on each side to give it a crispy exterior and a golden finish. This step is optional, but it adds a great texture and flavor to the burrito.
Once the burritos are rolled and toasted (if desired), cut them in half and serve with lime wedges and additional chipotle ranch dressing on the side for extra flavor. Enjoy these delicious burritos immediately!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 450-500 kcal
- Fat: 15-18g
- Carbohydrates: 45-50g
- Protein: 35-40g