Description

This Chipotle Ranch Grilled Chicken Burrito is a perfect combination of smoky grilled chicken, zesty chipotle ranch sauce, and fresh ingredients wrapped up in a soft flour tortilla. It’s a great meal for any day, offering bold flavors that will satisfy your taste buds.

Ingredients

2 boneless, skinless chicken breasts

1 tablespoon olive oil

1 teaspoon chili powder

1 teaspoon cumin

1 teaspoon garlic powder

1 teaspoon smoked paprika

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 cup chipotle ranch dressing (store-bought or homemade)

2 large flour tortillas

1 cup cooked rice (preferably cilantro lime rice)

1/2 cup black beans, drained and rinsed

1/2 cup corn kernels (fresh, frozen, or canned)

1/4 cup chopped fresh cilantro

1/4 cup shredded cheddar cheese

1/4 cup sour cream (optional)

1 lime, cut into wedges (optional)

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Instructions

Preheat your grill or grill pan over medium-high heat.
In a small bowl, combine the olive oil, chili powder, cumin, garlic powder, smoked paprika, salt, and black pepper. Rub this spice mixture onto both sides of the chicken breasts.
Grill the chicken for 5-7 minutes per side or until it reaches an internal temperature of 165°F and is fully cooked. Once done, remove the chicken from the grill and allow it to rest for 5 minutes before slicing it thinly.
While the chicken is resting, heat the tortillas in a dry skillet for 30 seconds on each side, just until warm.
To assemble the burritos, place a warm tortilla on a flat surface. Start by layering the cilantro lime rice in the center, followed by black beans, corn, and a generous amount of sliced grilled chicken.
Drizzle chipotle ranch dressing over the chicken and sprinkle with chopped cilantro and shredded cheddar cheese. If you like, add a dollop of sour cream for extra creaminess.
Fold in the sides of the tortilla and roll it up tightly into a burrito.
Serve with lime wedges on the side for a burst of fresh flavor.

Notes

Vegetarian Option: Replace the chicken with grilled tofu or sautéed mushrooms for a vegetarian burrito.
Heat Level: Add diced jalapeños or use a hotter chipotle sauce for extra spice.
Rice Swap: Brown rice or cauliflower rice can be used as a low-carb alternative to regular white rice.
Storage: Leftover burritos can be stored in the refrigerator for up to 2 days.
Reheating: Reheat in a microwave or skillet for best results.
Freezing: Freeze the burritos before grilling for future use.

Prep Time: 10 minutes
Cook Time: 15-20 minutes
Category: Main Dish
Method: Grilling
Cuisine: Mexican

Nutrition

Serving Size: 1 burrito
Calories: 450
Sugar: 5g
Sodium: 750mg
Fat: 18g
Saturated Fat: 5g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 5g
Protein: 35g
Cholesterol: 70mg