Chipotle Ranch Grilled Chicken Burrito
A flavorful and filling grilled chicken burrito that combines smoky heat and tangy cream for a weeknight game-changer.
Ingredients
For the chicken
- 2 pieces chicken breasts Buy firm, even-thickness breasts for consistent grilling.
- 1 tablespoon olive oil For coating the chicken.
- 1 teaspoon smoked paprika Provides the essential smoky note.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- to taste Salt and pepper
For assembly
- 1 cup cooked rice
- 1 cup black beans, rinsed and drained Canned for convenience.
- 1 cup diced tomatoes
- 1 cup lettuce, shredded
- 1/2 cup chipotle ranch dressing Buy a quality bottled dressing or make your own.
- 4 large tortillas For wrapping the burrito.
Instructions
Preparation
- Preheat the grill to medium-high heat.
- Toss the chicken breasts with olive oil and spices in a bowl until evenly coated.
Grilling
- Grill the chicken for about 6–7 minutes per side until cooked through.
- Remove the chicken and let it rest for a few minutes before slicing.
Assembling the Burrito
- Lay out tortillas and add rice, black beans, tomatoes, lettuce, and sliced grilled chicken.
- Drizzle with chipotle ranch dressing and roll the tortilla to form a burrito.
- Serve warm and enjoy!
Notes
Wrap individual burritos tightly in foil or plastic wrap for storage. Store in the refrigerator for up to 3–4 days. Freeze for up to 2 months. Avoid adding lettuce or fresh tomatoes before freezing.