Description
Savor the flavors of a Chipotle Chicken Burrito, featuring marinated grilled chicken, creamy chipotle ranch sauce, and a hearty mix of rice, black beans, corn, and fresh toppings. Ideal for a quick dinner or meal prep, this dish is both delicious and satisfying!
Ingredients
Scale
- 1 cup ranch dressing
- 2 tablespoons chipotle peppers in adobo sauce, finely chopped
- 1 tablespoon lime juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 2 large chicken breasts (about 1 pound)
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 4 large flour tortillas
- 1 cup cooked rice (white or brown)
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (canned or frozen)
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 cup diced tomatoes
- 1 avocado, sliced
- Fresh cilantro, chopped (for garnish)
Instructions
- In a medium bowl, combine the ranch dressing, finely chopped chipotle peppers, lime juice, garlic powder, and onion powder.
- Whisk the ingredients together until well blended. Taste the sauce and season with salt and pepper as needed. If you prefer a spicier sauce, feel free to add more chipotle peppers.
- Once mixed, cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
- While the sauce is chilling, place the chicken breasts between two sheets of plastic wrap or parchment paper. Use a meat mallet or rolling pin to pound the chicken to an even thickness, about 1 inch thick.
- In a small bowl, mix together the olive oil, smoked paprika, cumin, chili powder, salt, and pepper.
- Rub the spice mixture all over the chicken breasts, ensuring they are evenly coated. Let the chicken marinate for at least 15 minutes (up to 2 hours for more flavor).
- Preheat your grill or grill pan over medium-high heat, oiling the grates if using a grill.
- Grill the chicken for about 6-7 minutes on one side without moving them, then flip and grill for an additional 6-7 minutes, or until the internal temperature reaches 165°F (75°C).
- Remove the chicken from the grill and let it rest for 5 minutes before slicing into strips or bite-sized pieces.
- Lay a large flour tortilla flat on a clean surface or plate.
- In the center of the tortilla, add about 1/4 cup of cooked rice.
- Add a generous scoop of black beans on top of the rice.
- Then, add about 1/4 cup of corn. If using frozen corn, ensure its thawed.
- Top with sliced grilled chicken, shredded cheese, diced tomatoes, and avocado.
- Drizzle with the chipotle ranch sauce and sprinkle with fresh cilantro.
- Fold in the sides of the tortilla and roll it up tightly from the bottom to enclose the filling. Repeat with remaining tortillas and filling.
Notes
- Feel free to customize your burrito with additional toppings like sour cream, jalapeños, or hot sauce.
- The chipotle ranch sauce can be made ahead of time and stored in the refrigerator for up to a week.
- Leftover grilled chicken can be used in salads or wraps for another meal.
- Prep Time: 20 minutes
- Cook Time: 20 minutes