Chipotle Ranch Grilled Chicken Burrito (Print Version)
# Ingredients:
→ 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 Assembly
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 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 fresh cilantro (optional)
18 -
1/2 cup chipotle ranch dressing
# Instructions:
01 -
Whisk together olive oil, lime juice, chipotle chili powder, smoked paprika, garlic powder, onion powder, ground cumin, salt, and black pepper in a bowl.
02 -
Add chicken breasts to the marinade, ensuring they are evenly coated. Cover and refrigerate for at least 20 minutes, or up to 2 hours for deeper flavor.
03 -
Preheat a grill or grill pan to medium-high heat. Grill marinated chicken breasts for 6 to 8 minutes per side until the internal temperature reaches 165°F (74°C). Remove from heat and rest for 5 minutes before slicing into strips.
04 -
Warm the flour tortillas until flexible, using a dry skillet or microwave. Heat black beans and rice if not already warm.
05 -
Lay each tortilla flat. Spread 1 to 2 tablespoons of chipotle ranch dressing in the center. Layer with rice, black beans, grilled chicken strips, shredded cheese, lettuce, diced tomatoes, and corn if using. Garnish with chopped cilantro.
06 -
Fold the sides of the tortilla inward, then roll tightly from the bottom. Serve immediately, or place seam-side down on a hot skillet to grill lightly for a crisp exterior.
# Notes:
01 -
Allow chicken to rest after grilling to ensure juiciness and easier slicing.
02 -
Lightly grilling the finished burrito improves texture and enhances flavor.