Description
A smoky, spicy chicken burrito balanced with cool, creamy chipotle ranch, packed with rice, beans, corn, and fresh veggies.
Ingredients
Scale
- 2 chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 4 large burrito tortillas
- 1 cup cooked rice
- 1 cup black beans, drained and rinsed
- 1 cup corn, drained
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 cup lettuce, shredded
- 1/2 cup diced tomatoes
- 1/2 cup chipotle ranch sauce
Instructions
- Preheat the grill to medium-high heat and prepare the grill grates.
- In a bowl, mix olive oil, chili powder, garlic powder, salt, and pepper. Rub the mixture over the chicken breasts.
- Grill the chicken for about 6–7 minutes on each side or until the internal temperature reaches 165°F (74°C).
- Remove from the grill and let the chicken rest for about 5 minutes before slicing.
- Lay a tortilla flat and layer with rice, black beans, corn, sliced chicken, cheese, lettuce, and diced tomatoes.
- Drizzle chipotle ranch sauce on top.
- Fold the sides of the tortilla over the filling and roll tightly from the bottom up to create a burrito.
- Repeat with remaining tortillas and serve immediately while warm.
Notes
Warm tortillas briefly before assembling to prevent tearing. Store wrapped burritos in airtight containers for up to 3 days in the fridge.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 burrito
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 75mg
Keywords: burrito, grilled chicken, chipotle ranch, Mexican food