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Sophie Bennett

Chipotle Ranch Chicken Burrito

Smoky grilled chicken, rice, beans, cheese, and chipotle ranch dressing wrapped in crispy golden tortillas for an easy satisfying meal.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 Burritos
Ingredients Method Notes

Ingredients
  

  • 2 boneless skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 tablespoon chipotle chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste
  • 1 cup cooked white or brown rice
  • 1 cup black beans drained and rinsed
  • 1/2 cup corn
  • 1 cup shredded lettuce
  • 1/2 cup diced tomatoes
  • 1/4 cup chopped cilantro
  • 1 cup shredded cheddar or Monterey Jack cheese
  • 1/2 cup chipotle ranch dressing
  • 2 tablespoons lime juice
  • 4 large flour tortillas

Method
 

  1. Preheat grill or grill pan to medium-high heat.
  2. Season chicken with chipotle powder, smoked paprika, cumin, garlic powder, onion powder, salt, pepper, and olive oil.
  3. Grill chicken 5–6 minutes per side until fully cooked. Rest 5 minutes, then slice thinly.
  4. Warm rice, black beans, and tortillas.
  5. Layer rice, beans, chicken, corn, lettuce, tomatoes, cilantro, cheese, lime juice, and chipotle ranch onto tortillas.
  6. Fold sides inward and roll tightly into burritos.
  7. Toast burritos seam-side down in a skillet 1–2 minutes per side until golden and crisp.

Notes

Avoid overfilling the tortillas or rolling becomes difficult. Toasting the burritos after rolling helps keep them together and adds texture. Store leftovers wrapped tightly in foil for up to 3 days.