Description
A homemade version of the popular Chipotle burrito featuring juicy grilled chicken, fresh toppings, and chipotle ranch dressing.
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
- ½ cup diced tomatoes
- ½ cup corn kernels (optional)
- ¼ cup chopped cilantro (optional)
- ½ cup chipotle ranch dressing
Instructions
- Marinate the chicken: In a mixing bowl, combine olive oil, lime juice, chipotle chili powder, smoked paprika, garlic powder, onion powder, cumin, salt, and pepper. Add the chicken breasts and coat them thoroughly with the marinade. Let them sit for at least 30 minutes.
- Preheat your grill or grill pan over medium-high heat. Once hot, place the marinated chicken on the grill. Cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F.
- Remove the chicken from the heat and let it rest for a few minutes. Slice it into thin strips.
- To assemble the burritos, lay the flour tortillas flat. Start by adding a scoop of cooked rice, followed by black beans.
- Lay the sliced grilled chicken on top of the rice and beans. Sprinkle with shredded cheese, lettuce, diced tomatoes, corn (if using), and cilantro (if using).
- Drizzle the chipotle ranch dressing over the fillings.
- Fold in the sides of the tortilla, then roll it up tightly from the bottom to form a burrito. Repeat with the remaining tortillas.
- For an extra touch, you can grill the wrapped burritos for 2-3 minutes on each side to seal them and give a crispy finish.
Notes
Serve with extra chipotle ranch dressing for dipping and crunchy tortilla chips on the side.
