Description
This Chipotle Ranch Grilled Chicken Burrito combines smoky, spicy grilled chicken with a creamy chipotle ranch sauce, fresh vegetables, and classic burrito fillings wrapped in a warm flour tortilla for a flavorful and satisfying meal perfect for lunch or dinner.
Ingredients
Scale
Chicken Marinade
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp chili powder
- ½ tsp cumin
- ½ tsp garlic powder
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
- Juice of 1 lime
Chipotle Ranch Sauce
- ½ cup ranch dressing
- 1 chipotle pepper in adobo sauce, finely chopped
- 1 tsp lime juice
- ½ tsp garlic powder
Burrito Assembly
- 4 large flour tortillas
- 1 cup cooked rice
- ½ cup black beans, drained and rinsed
- ½ cup shredded cheddar cheese
- ½ cup diced tomatoes
- ½ cup shredded lettuce
- ¼ cup chopped cilantro (optional)
Instructions
- Prepare the marinade: In a small bowl, combine olive oil, chili powder, cumin, garlic powder, smoked paprika, salt, black pepper, and lime juice to create a flavorful marinade for your chicken.
- Marinate the chicken: Rub the spice mixture evenly over both chicken breasts and let them marinate for at least 15 minutes to absorb the flavors.
- Heat the grill or pan: Preheat your grill or a skillet over medium heat to prepare for cooking the chicken.
- Cook the chicken: Place the chicken breasts on the grill or pan and cook for about 5-6 minutes per side, or until fully cooked with an internal temperature of 165°F. Remove and let rest before slicing.
- Slice the chicken: After resting, slice the chicken breasts into thin strips suitable for burrito filling.
- Make the chipotle ranch sauce: In a small bowl, mix ranch dressing, finely chopped chipotle pepper, lime juice, and garlic powder until well combined for a smoky, creamy sauce.
- Warm the tortillas: Heat the flour tortillas briefly in a dry pan or microwave until soft and pliable, making them easier to roll.
- Assemble the burritos: Layer each tortilla with cooked rice, black beans, sliced grilled chicken, shredded cheddar cheese, diced tomatoes, and shredded lettuce.
- Add chipotle ranch sauce: Drizzle the prepared chipotle ranch sauce over the fillings for added flavor.
- Roll the burrito: Fold in the sides of the tortilla and roll it tightly from bottom to top to encase all the ingredients.
- Crisp the burrito: Place the rolled burrito seam-side down on a hot pan and grill lightly for about 2 minutes until the tortilla is golden brown and crispy.
- Serve: Serve the burritos warm, optionally with extra chipotle ranch sauce for dipping.
Notes
- Allowing the chicken to marinate for longer than 15 minutes will enhance the flavor even more.
- Make sure the chicken reaches an internal temperature of 165°F to ensure it is fully cooked and safe to eat.
- For a vegetarian option, replace chicken with grilled vegetables or tofu and omit the cheddar cheese for a vegan version.
- Warm tortillas prevent cracking when rolling the burrito.
- Grilling the burrito at the end adds a delightful crispy texture to the outside.
- Chopping extra cilantro as a garnish adds fresh herbal notes but is optional.
- Use low-sodium beans and cheese if you want to reduce sodium content.
