Description
A smoky, savory burrito with chipotle-kissed grilled chicken, creamy ranch dressing, and charred veggies. Quick to assemble, budget-friendly, and customizable for any occasion—perfect for weeknight comfort or feeding a crowd.
Ingredients
Boneless chicken breasts or thighs (4 pieces)
10-inch flour tortillas (4)
Jasmine rice, cooked (2 cups), seasoned with lime and cilantro
Black or pinto beans (1 can, drained and rinsed)
Grilled bell peppers, onions, and corn (2 cups total)
Chipotle ranch dressing (store-bought or homemade)
Lettuce, diced (1 head)
Avocado or queso (optional toppings)
Instructions
Marinate chicken breasts/thighs in chipotle adobo sauce for 30 minutes.
Preheat grill to medium-high. Cook chicken until golden and juices run clear (3–4 minutes per side).
Warm tortillas on grill. Layer with cilantro-lime rice, beans, grilled veggies, and chicken.
Drizzle with chipotle ranch dressing and top with diced lettuce, avocado, or queso.
Notes
Marinate overnight for deeper flavor.
For extra juiciness, use chicken thighs.
Swap tortillas for whole wheat, corn, or lettuce wraps if preferred.
Store leftovers in an airtight container for 3–4 days.
- Prep Time: 15
- Cook Time: 20
- Category: chicken
- Method: Grilling
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 burrito
- Calories: 520
- Sugar: 5g
- Sodium: 650mg
- Fat: 13g
- Saturated Fat: 4g
- Carbohydrates: 60g
- Fiber: 6g
- Protein: 34g
- Cholesterol: 75mg