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Sinking your teeth into a grilled chicken burrito with creamy chipotle ranch dressing always hits the spot This recipe takes inspiration from your favorite fast casual classic but brings it straight to your kitchen Fresh grilled chicken paired with bright vegetables and a homemade kick will make everyone at the table reach for seconds
My husband first requested this after a road trip for a burrito fix Now it appears in our weekly rotation because everyone gets to build their own plate
Ingredients
- Boneless skinless chicken breasts: Choose fresh or organic for best texture and flavor Very lean so do not overcook
- Olive oil: Adds moisture and richness Opt for extra virgin if possible
- Lime juice: Brightens the marinade Fresh is best for a zesty kick
- Chipotle chili powder: Delivers smoky heat Look for a deep reddish brown for quality
- Smoked paprika: Lends earthy deep flavor Select authentic smoked over standard paprika
- Garlic powder and onion powder: Offer convenience without overpowering Use pure powders no blends
- Cumin: Balances with earthy warmth Whole cumin and freshly ground are ideal
- Salt and black pepper: Enhances all the bold seasonings Taste and adjust before grilling
- Flour tortillas: Use large soft tortillas Check that they are flexible with no cracks for best wrapping
- Cooked white or brown rice: For a fluffy filling Cook ahead and cool for lightness or use leftover rice
- Black beans: Drained and rinsed Pick canned beans with low sodium for easier seasoning
- Shredded cheddar or Monterey Jack cheese: Choose a hand shredded block for creaminess
- Shredded lettuce: Adds crunch and crisp freshness Romaine has good texture
- Diced tomatoes: Juicy and bright Use ripe tomatoes or swap with halved grape tomatoes
- Corn kernels: Optional sweet crunch Frozen or fresh corn both work great
- Chopped cilantro: Optional herbaceous flavor Pick fresh leaves for brightness
- Chipotle ranch dressing: The signature finish Try a homemade batch for more pronounced flavor
Step-by-Step Instructions
- Marinate the Chicken:
- Make a marinade in a bowl by whisking olive oil lime juice chipotle chili powder smoked paprika garlic powder onion powder cumin salt and pepper Place chicken breasts in and coat each one completely Cover and refrigerate at least twenty minutes for gentle flavor or up to two hours for extra tang
- Grill the Chicken:
- Preheat grill or a grill pan to medium high Place marinated breasts on grill cooking six to eight minutes each side Watch for deep brown grill marks and use a meat thermometer to confirm the thickest part has reached one hundred sixty five degrees Fahrenheit Once done rest the chicken for five minutes before slicing into thin strips This step keeps your chicken juicy
- Prepare the Burrito Fillings:
- While the chicken rests gently warm tortillas using a dry skillet or a short microwave burst until warm to the touch Heat black beans and rice so every bite is cozy Prepare toppings lettuce tomatoes corn and cheese Chop fresh cilantro if using
- Assemble the Burritos:
- Lay a tortilla flat on your assembly surface Spoon a layer of chipotle ranch down the center Top with rice warm black beans grilled chicken strips cheese lettuce tomatoes and corn if using Lightly scatter cilantro for a hit of freshness
- Wrap and Serve:
- To wrap Fold the sides of the tortilla over the fillings Roll tightly from the bottom up to enclose everything firmly If you want extra crunch place the burrito seam side down on a hot skillet for a few minutes Flip once for an even crisp Slice and enjoy immediately while warm
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My favorite part is always the chipotle ranch dressing Even as a child I loved adding creamy spicy sauces to all my meals Last summer my kids started demanding extra ranch on the side I think it runs in the family
Storage Tips
Leftover burritos keep well in the fridge wrapped in foil or an airtight container for up to three days For longer storage wrap tightly in parchment and foil and freeze up to one month Reheat from thawed in a skillet or oven for best results Microwaving is convenient but may make the tortilla soft
Ingredient Substitutions
No chipotle chili powder Use regular chili powder plus a dash of smoked paprika Out of chicken Swap in rotisserie chicken or even roasted cauliflower for a vegetarian version If dairy is off limits try plant based cheese and ranch
Serving Suggestions
Serve alongside tortilla chips pico de gallo or a crunchy slaw For a full meal add a dollop of sour cream on top and pass extra ranch for dipping I love pairing this with a quick corn salad and sparkling lime water especially during summer
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Cultural Context
Burritos have deep roots in Mexican and Tex Mex cuisine Traditionally filled with beans and meat burritos have become a canvas for endless Americanized fillings like seasoned rice grilled chicken and craveworthy ranch sauces While this recipe is a nod to casual chain favorites the home grilled chicken keeps it extra fresh and personal
Frequently Asked Questions
- → How long should I marinate the chicken?
Marinate the chicken for at least 20 minutes, but for a deeper flavor, let it sit for up to 2 hours in the refrigerator.
- → Can I use a different type of protein?
Yes, you can substitute chicken with beef, pork, or even tofu for a vegetarian option. Adjust the marinade time as needed.
- → How do I keep the burritos from falling apart?
Avoid overfilling the tortillas and be sure to fold the sides inward before rolling tightly from the bottom for a snug wrap.
- → What can I serve with these burritos?
Pair the burritos with tortilla chips and guacamole, a fresh salad, or a side of Mexican-style corn for a complete meal.
- → Can I make these burritos in advance?
Yes, assemble the burritos and wrap them tightly in foil for meal prep. Store them in the fridge for up to 3 days, and reheat as needed.
- → How can I make these burritos spicier?
Add a drizzle of hot sauce, diced jalapeños, or extra chipotle chili powder to the marinade or toppings for more heat.