Chipotle Ranch Chicken (Print Version)
# Ingredients:
→ Chicken Marinade
01 -
2 boneless, skinless chicken breasts
02 -
2 tablespoons olive oil
03 -
2 tablespoons lime juice
04 -
1 tablespoon chipotle chili powder
05 -
1 teaspoon smoked paprika
06 -
1 teaspoon garlic powder
07 -
1 teaspoon onion powder
08 -
1 teaspoon cumin
09 -
Salt and pepper to taste
→ Burrito Ingredients
10 -
4 large flour tortillas
11 -
1 cup cooked white or brown rice
12 -
1 cup black beans, rinsed and drained
13 -
1 cup shredded cheddar or Monterey Jack cheese
14 -
1 cup shredded lettuce
15 -
1/2 cup diced tomatoes
16 -
1/2 cup corn kernels (optional)
17 -
1/4 cup chopped cilantro (optional)
18 -
1/2 cup chipotle ranch dressing
# Instructions:
01 -
In a mixing bowl, combine olive oil, lime juice, chipotle chili powder, smoked paprika, garlic powder, onion powder, cumin, salt, and pepper. Coat the chicken breasts in the marinade, then cover and refrigerate for at least 20 minutes or up to 2 hours for enhanced flavor.
02 -
Heat your grill or grill pan to medium-high. Cook the marinated chicken for about 6-8 minutes on each side, ensuring the internal temperature reaches 165°F (74°C). Allow the chicken to rest for 5 minutes, then slice into thin strips.
03 -
Warm the tortillas in a dry skillet or microwave until soft. Reheat the rice and black beans if they aren’t warm already.
04 -
Lay a tortilla flat and spread 1-2 tablespoons of chipotle ranch dressing in the center. Layer with rice, black beans, chicken strips, shredded cheese, lettuce, tomatoes, and optional corn. Sprinkle chopped cilantro for an extra touch of freshness.
05 -
Fold the sides of each tortilla inward, then roll tightly from the bottom to form a burrito. Serve immediately or grill the burritos briefly for a crisp exterior and enjoy!