Description
This Chipotle Ranch Grilled Chicken Burrito is packed with smoky grilled chicken, seasoned rice, black beans, cheese, and a creamy chipotle ranch sauce, all wrapped in a crispy grilled tortilla. It’s an easy, satisfying meal perfect for any time of day.
Ingredients
- 1 ½ pounds boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 large flour tortillas (10-inch)
- 1 cup cooked white or brown rice
- 1 cup canned black beans, drained and rinsed
- 1 cup shredded cheddar or Monterey Jack cheese
- ½ cup chipotle ranch dressing
- ½ cup shredded lettuce (optional)
- ½ cup diced tomatoes (optional)
- Cooking spray or butter for grilling
Instructions
- In a bowl, mix olive oil, smoked paprika, garlic powder, onion powder, cumin, salt, and pepper. Coat the chicken breasts in the marinade and let sit for 15–20 minutes.
- Preheat a grill or grill pan over medium-high heat. Grill the chicken for 5–6 minutes per side or until fully cooked and charred. Let rest for 5 minutes, then slice into strips.
- Lay out each tortilla and add ¼ cup of rice, ¼ cup black beans, grilled chicken strips, cheese, and chipotle ranch. Add lettuce and tomatoes if using.
- Fold in the sides of the tortilla and roll it tightly into a burrito.
- Heat a large skillet or pan over medium heat, spray with cooking spray or brush with butter, and grill each burrito seam-side down for 2–3 minutes per side until golden and crispy.
- Remove from heat, let cool slightly, then slice and serve.
Notes
- Marinate the chicken longer for more flavor if time allows.
- Customize fillings with your favorite veggies or spicy additions.
- Great for meal prep—wrap and store for later use.
- Use low-carb tortillas and skip rice/beans for a low-carb option.
