Chipotle Ranch 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 cumin
09 -
Salt and pepper to taste
→ Burritos
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 -
½ cup diced tomatoes
16 -
½ cup corn kernels (optional)
17 -
¼ cup chopped cilantro (optional)
18 -
½ cup chipotle ranch dressing
# Instructions:
01 -
In a bowl, whisk together olive oil, lime juice, chipotle chili powder, smoked paprika, garlic powder, onion powder, cumin, salt, and pepper. Coat the chicken breasts in the marinade. Cover and refrigerate for at least 20 minutes or up to 2 hours for enhanced flavor.
02 -
Preheat a grill or grill pan to medium-high heat. Grill the marinated chicken breasts for 6-8 minutes per side, or until the internal temperature reaches 74°C (165°F). Remove from heat and let rest for 5 minutes before slicing into strips.
03 -
Warm the tortillas in a dry skillet or microwave until pliable. Heat the black beans and rice if they are not already warm.
04 -
Lay a tortilla flat and spread 1-2 tablespoons of chipotle ranch dressing in the center. Add a layer of rice, black beans, grilled chicken strips, shredded cheese, lettuce, tomatoes, and corn (if using). Sprinkle with chopped cilantro for extra freshness.
05 -
Fold the sides of the tortilla inward, then roll it up tightly from the bottom to form a burrito. Serve immediately or lightly grill the rolled burrito for a crispy exterior.
# Notes:
01 -
Marinating the chicken longer intensifies the flavor, but 20 minutes is sufficient for quicker preparation.