Chipotle Ranch Grilled Chicken Burrito (Printable Version)
Smoky grilled chicken and creamy chipotle ranch come together in a zesty, hearty burrito packed with fresh toppings.
# Ingredients:
→ Grilled Chicken
01 -
2 large skinless, boneless chicken breasts
02 -
1 tablespoon chipotle chili powder
03 -
1 teaspoon garlic powder
04 -
1 teaspoon ground cumin
05 -
Salt, to taste
06 -
Black pepper, to taste
→ Filling and Assembly
07 -
1 cup cooked long-grain rice
08 -
1 cup black beans, rinsed and drained
09 -
1 cup shredded romaine lettuce
10 -
1 cup diced fresh tomatoes
11 -
0.5 cup shredded cheddar or Mexican blend cheese
12 -
0.25 cup chipotle ranch dressing
13 -
4 large flour tortillas (approximately 30 cm each)
# Steps:
01 -
Pat chicken breasts dry and evenly season both sides with chipotle chili powder, garlic powder, cumin, salt, and black pepper.
02 -
Preheat grill or grill pan over medium heat. Cook chicken breasts for 5-7 minutes per side, or until internal temperature reaches 75°C. Rest briefly, then slice into strips.
03 -
Lay a tortilla flat. Place rice, black beans, grilled chicken strips, shredded lettuce, diced tomatoes, cheese, and a drizzle of chipotle ranch dressing into the center.
04 -
Fold the sides of the tortilla inward, then roll tightly from the bottom upwards to enclose the filling completely.
05 -
Place burritos seam-side down on the hot grill or grill pan. Toast for 2-3 minutes per side until golden brown and sealed.
# Notes:
01 -
For additional creaminess, add avocado slices or sour cream to the filling.
02 -
Enhance spiciness by including diced jalapeños or a dash of hot sauce.
03 -
Use a grill pan for effortless indoor grilling and restaurant-style grill marks.
04 -
The harmony of smoky chipotle, rich ranch, and fresh vegetables creates a balanced flavour profile.