Chicken Burrito (Print Version)
# Ingredients:
→ Chicken Marinade
01 -
2 skinless, boneless chicken breasts
02 -
2 tablespoons olive oil
03 -
2 tablespoons lime juice
04 -
1 teaspoon smoked paprika
05 -
1 teaspoon chipotle chili powder
06 -
1 teaspoon onion powder
07 -
1 teaspoon garlic powder
08 -
1 teaspoon ground cumin
09 -
Salt and black pepper to taste
→ Burrito Assembly
10 -
4 large flour tortillas
11 -
1 cup cooked brown or white rice
12 -
1 cup drained, rinsed black beans
13 -
½ cup diced tomatoes
14 -
1 cup finely chopped lettuce
15 -
1 cup shredded cheese (like Swiss or mild cheddar)
16 -
½ cup corn kernels (optional)
17 -
½ cup chipotle ranch sauce
18 -
¼ cup chopped fresh cilantro (optional)
# Instructions:
01 -
Whisk together olive oil, lime juice, chipotle powder, smoked paprika, garlic powder, onion powder, cumin, salt, and pepper in a bowl. Coat the chicken breasts in this mix. Cover, then pop it in the fridge for at least 20 minutes (up to 2 hours for extra punch).
02 -
Heat up a griddle or grill pan over medium-high heat. Cook the chicken for 6 to 8 minutes each side, or until it reaches 165°F (74°C) inside. Let it rest 5 minutes before slicing into strips.
03 -
Warm up your tortillas in a microwave or dry pan so they're flexible. If needed, heat the rice and black beans too.
04 -
Lay a tortilla flat, then spread 1 to 2 tablespoons of chipotle ranch right in the middle. Layer some rice, black beans, sliced chicken, shredded cheese, lettuce, tomatoes, and corn (if you're using it). Throw on cilantro for a burst of flavor if you'd like.
05 -
Tuck in the edges of the tortilla, then roll it up tightly. Eat it right away, or crisp it in a hot skillet for a toasty outside texture.
# Notes:
01 -
This filling grilled chicken burrito with smoky chipotle ranch sauce is the perfect Mexican-inspired meal when you need something quick and satisfying.
02 -
Loaded with juicy grilled chicken, rice, beans, fresh veggies, and a tangy sauce, this makes for a wholesome wrap bursting with flavor.