Chipotle Ranch Grilled Chicken Burrito

A smoky chipotle marinade coats chicken breasts before they hit the grill, then get sliced and rolled into hearty burritos loaded with rice, black beans, and a drizzle of chipotle ranch. Warming the tortillas and heating the fillings first keeps everything ready to assemble quickly once the chicken rests. A quick pass on the grill at the end gives the wrapped burrito a lightly crisp, toasted exterior if you want it.

Chipotle-marinated grilled chicken is rolled into burritos with rice, black beans, and a drizzle of chipotle ranch dressing.

Why You'll Love This Recipe

• Fast: ready in about 45 minutes (20 min prep, 25 min cook)
• Simple: 18 everyday ingredients
• Feeds the family: 4 servings
• Light: about 550 calories per serving

Ingredients

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

Instructions

1. Whisk together the olive oil, lime juice, chipotle chili powder, smoked paprika, garlic powder, onion powder, cumin, salt, and pepper in a bowl.
2. Coat the chicken breasts in the marinade, cover, and refrigerate for at least 20 minutes, or up to 2 hours for more flavor.
3. Heat your grill or grill pan to medium-high heat.
4. Grill the marinated chicken for 6 to 8 minutes per side, or until it reaches 165°F (74°C).
5. Remove from the heat and let it rest for 5 minutes before slicing into strips.
6. Warm the tortillas in a dry skillet or the microwave until pliable.
7. Heat the black beans and rice if they're not already warm.
8. Lay each tortilla flat and spread 1 to 2 tablespoons of chipotle ranch dressing in the center.
9. Add a layer of rice, black beans, grilled chicken strips, shredded cheese, lettuce, tomatoes, and corn if using.
10. Sprinkle chopped cilantro on top for added freshness.
11. Fold the sides of the tortilla inward, then roll it up tightly from the bottom to form a burrito.
12. Serve immediately, or lightly grill the wrapped burrito for a crispy exterior.

Cooking Tips

• Give the chicken a solid 20 minutes in the marinade before cooking; a couple hours makes it even more flavorful.
• Warm the tortillas before filling so they roll without cracking.
• Don't overfill the burritos, or they'll be difficult to roll tightly.

Substitutions

• Shrimp or steak can replace the chicken.
• Brown rice or cauliflower rice can replace white rice.
• Pepper jack or a Mexican cheese blend can replace cheddar or Monterey Jack.

Storage

• Refrigerate assembled burritos wrapped in foil for up to 3 days.
• Reheat in a skillet or the oven so the tortilla doesn't get soggy; the microwave works too but softens the exterior.

Serving Suggestions

• Serve with extra chipotle ranch on the side for dipping.
• Pair with tortilla chips and salsa.
• Add a squeeze of lime just before serving.

Nutrition (per serving)

Nutrient	Amount
Calories	550 kcal

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