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Flavorful Chipotle Ranch Grilled Chicken Burrito

Make Chipotle Ranch Grilled Chicken Burrito with clear steps, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 1 lb boneless skinless chicken breasts
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp cumin
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup vegan or regular mayonnaise
  • 1/4 cup sour cream or vegan alternative
  • 1 –2 tbsp chipotle peppers in adobo sauce finely chopped
  • 1 tsp lime juice
  • 2 cups cooked white or brown rice
  • 1 cup black beans rinsed and drained
  • 1 cup corn kernels fresh, canned, or frozen
  • 1 cup shredded lettuce
  • 1/2 cup diced tomatoes
  • 1/2 cup shredded cheddar or vegan cheese
  • 4 large flour tortillas
  • 1 tbsp butter or oil for grilling

Method
 

  1. Begin by marinating the chicken. In a bowl, mix the olive oil, smoked paprika, chili powder, garlic powder, cumin, salt, and black pepper. Add the chicken breasts, ensuring they are well coated. Cover and let them marinate in the refrigerator for at least 30 minutes.
  2. While the chicken is marinating, prepare the chipotle ranch sauce. In a separate bowl, combine the mayonnaise, sour cream, chopped chipotle peppers, and lime juice. Mix well and adjust the seasoning to your preference.
  3. Preheat your grill or grill pan over medium-high heat. Once hot, add the marinated chicken breasts. Grill for about 6-7 minutes per side, or until the chicken reaches an internal temperature of 165°F (75°C). Remove from the grill and let it rest for a few minutes before slicing.
  4. In a large bowl, combine the cooked rice, black beans, corn, shredded lettuce, diced tomatoes, and shredded cheese. Toss gently to mix the ingredients evenly.
  5. To assemble the burritos, take a large flour tortilla and place a portion of the rice and bean mixture in the center. Add a few slices of grilled chicken and drizzle with the chipotle ranch sauce.
  6. Fold in the sides of the tortilla and then roll it up tightly from the bottom. Repeat with the remaining tortillas and filling.
  7. Heat a skillet over medium heat and add a little butter or oil. Place the burritos seam side down in the skillet. Grill for 2-3 minutes on each side until golden brown and crispy.
  8. Slice each burrito in half and serve with extra chipotle ranch sauce on the side for dipping.