Description
Skip the takeout line! These Chipotle Ranch Grilled Chicken Burritos bring restaurant-quality flavor right to your kitchen with tender grilled chicken, smoky chipotle heat, and cool ranch creaminess.
Ingredients
Scale
- 1/2 cup (120ml) ranch dressing
- 2 tablespoons (30ml) adobo sauce from canned chipotle peppers
- 1 chipotle pepper in adobo, minced
- 1 tablespoon (15ml) lime juice, freshly squeezed
- 1/4 teaspoon (1g) garlic powder
- 1 1/2 pounds (680g) boneless, skinless chicken breasts
- 2 tablespoons (30ml) olive oil
- 2 teaspoons (6g) chili powder
- 1 teaspoon (3g) ground cumin
- 1 teaspoon (3g) garlic powder
- 1 teaspoon (5g) salt
- 1/2 teaspoon (1g) black pepper
- 4 large (12-inch) flour tortillas
- 1 cup (113g) shredded Mexican cheese blend
- 1 cup (175g) cooked rice (preferably cilantro-lime)
- 1 can (15oz/425g) black beans, drained and rinsed
- 1 ripe avocado, sliced
- 2 cups (80g) shredded lettuce
- 1 cup (180g) diced tomatoes
- 1/4 cup (10g) fresh cilantro, chopped
- Lime wedges for serving
Instructions
- Make chipotle ranch sauce by combining ranch dressing, adobo sauce, minced chipotle, lime juice, and garlic powder. Refrigerate for at least 30 minutes.
- Marinate chicken with olive oil, chili powder, cumin, garlic powder, salt, and pepper for 30 minutes to 4 hours in the refrigerator.
- Preheat grill to medium-high (400°F/205°C). Grill chicken 5-7 minutes per side until internal temperature reaches 165°F (74°C). Rest for 5 minutes before slicing.
- Warm tortillas on the grill or in a dry skillet for 15-20 seconds per side. Prepare other ingredients.
- Assemble burritos by spreading chipotle ranch sauce down the center of each tortilla, then layer with rice, beans, chicken, cheese, avocado, lettuce, tomatoes, and cilantro.
- Fold in the sides of the tortilla, then roll from bottom up, tucking sides as you go. Optional: toast seam-side down in a dry skillet for 1-2 minutes to seal. Serve with extra sauce and lime wedges.