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Chipotle Ranch Grilled Chicken Burrito: A Flavorful Recipe You Must Try

  • Author: Lila
  • Total Time: 95 minutes
  • Yield: 4 burritos 1x

Description

Savor the bold flavors of a Chipotle Ranch Chicken Burrito, featuring marinated grilled chicken, fresh veggies, and a creamy chipotle ranch sauce, all wrapped in a soft flour tortilla. This satisfying meal is perfect for any time of the day!

Ingredients

Scale
  • 1 cup ranch dressing
  • 2 tablespoons chipotle peppers in adobo sauce, minced
  • 1 tablespoon lime juice
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste
  • 4 boneless, skinless chicken breasts
  • 4 large flour tortillas
  • 1 cup cooked white rice
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn (fresh, frozen, or canned)
  • 1 cup shredded cheddar cheese
  • 1 cup diced tomatoes
  • 1 avocado, sliced
  • Fresh cilantro, chopped (for garnish)
  • Lime wedges (for serving)

Instructions

  1. In a medium-sized bowl, combine the ranch dressing, minced chipotle peppers, lime juice, garlic powder, onion powder, salt, and pepper. Whisk everything together until well blended.
  2. Place the chicken breasts in a large resealable plastic bag or a shallow dish.
  3. Pour the chipotle ranch marinade over the chicken, ensuring each piece is well coated. Seal the bag or cover the dish with plastic wrap.
  4. Refrigerate the chicken for at least 1 hour, or up to 4 hours for more flavor.
  5. Preheat your grill to medium-high heat. Alternatively, use a grill pan on the stovetop.
  6. Remove the chicken from the marinade, allowing excess marinade to drip off. Discard the leftover marinade.
  7. Place the chicken on the grill and cook for about 6-7 minutes on one side until grill marks appear.
  8. Flip the chicken and continue cooking for another 6-7 minutes, or until the internal temperature reaches 165°F (75°C).
  9. Remove the chicken from the grill and let it rest for about 5 minutes.
  10. While the chicken is resting, cook the rice according to package instructions.
  11. In a small saucepan, heat the black beans and corn over medium heat until warmed through, about 5 minutes.
  12. Slice the rested chicken into thin strips or bite-sized pieces.
  13. Lay a large flour tortilla flat on a clean surface.
  14. In the center of the tortilla, layer the ingredients: start with a scoop of cooked rice, followed by black beans and corn.
  15. Add the sliced grilled chicken on top.
  16. Sprinkle shredded cheddar cheese, diced tomatoes, and avocado slices over the chicken.
  17. Optionally, add chopped fresh cilantro for extra flavor.
  18. To wrap the burrito, fold in the sides and roll from the bottom up, tucking in the filling as you go.

Notes

  • For added flavor, consider using cilantro-lime rice instead of plain white rice.
  • You can customize the burrito with additional toppings like sour cream, jalapeños, or hot sauce.
  • Leftover chicken can be stored in the refrigerator for up to 3 days.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes

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Find it online: https://kitchenyumm.com/chipotle-ranch-grilled-chicken-burrito-2/