Chipotle Ranch Burrito (Printable Version)
Warm tortillas loaded with juicy chicken, black beans, chipotle ranch, rice, and toppings for big flavor in every bite.
# What You'll Need:
→ Chicken Soak
01 -
2 pieces chicken breast, no bones or skin
02 -
2 tbsp olive oil
03 -
2 tbsp squeezed lime
04 -
1 tbsp smoky chipotle chili powder
05 -
1 tsp paprika, smoked
06 -
1 tsp garlic, powdered
07 -
1 tsp onion, powdered
08 -
1 tsp cumin, ground
09 -
Pinch of salt and pepper, use as you like
→ Build Burritos
10 -
4 big flour tortillas
11 -
1 cup rice, cooked (white or brown)
12 -
1 cup black beans, just rinsed and drained
13 -
1 cup cheese, either Monterey Jack or cheddar, shredded up
14 -
1 cup lettuce, cut small
15 -
1/2 cup tomatoes, all chopped up
16 -
1/2 cup corn (just if you want)
17 -
1/4 cup cilantro, chopped fresh (optional)
18 -
1/2 cup chipotle ranch sauce
# Step-by-Step Guide:
01 -
Mix together olive oil, lime, chipotle powder, paprika, garlic powder, onion powder, cumin, plus salt and pepper all in one bowl.
02 -
Drop chicken breasts in the bowl, making sure they're good and covered. Pop a cover on and stash in the fridge for 20 minutes minimum or let it go for 2 hours if you want even more flavor.
03 -
Get your grill or grill pan hot, medium-high heat. Toss the marinated chicken on there for about 6-8 minutes per side. Use a thermometer, shoot for 165°F (74°C). Pull them off and let them chill for 5 minutes, then slice into strips.
04 -
Warm up tortillas—could be in a dry pan or toss them in the microwave till they bend nicely. Heat up rice and beans if they're cold.
05 -
Lay a tortilla flat. Squeeze a spoon or two of chipotle ranch in the middle. Then throw on rice, black beans, those chicken strips, some cheese, lettuce, chopped tomatoes, and corn if it's your thing. Sprinkle with cilantro if you have it.
06 -
Fold those tortilla edges toward the middle, then roll up snug from the bottom. Eat right now, or pop each one seam side-down on a hot pan to make the outside a little crispy.
# Additional Notes:
01 -
Letting chicken chill for a few minutes after grilling keeps it juicy and easy to cut.
02 -
Giving your burrito a quick grill at the end totally adds crunch and a big kick of flavor.