Chipotle Ranch Grilled Chicken Burrito
A delicious fusion of grilled chicken, fresh vegetables, and chipotle ranch sauce wrapped in a tortilla.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
- Diet: No Preference
Ingredients
Scale
- 4 Boneless Skinless Chicken Breasts
- 6 Flour Tortillas, burrito size
- 1 can Black Beans (14 oz)
- 1.5 cups Cooked Mexican Rice
- 2 cups Sharp Cheddar Cheese, shredded
- 1 large Tomato, diced
- 2 cups Shredded Lettuce
- 1 cup Tortilla Strips
- 2 Chipotle Chiles in Adobo
- 1 cup Mayonnaise
- 0.5 teaspoon Lime Juice
- 1 Avocado
- 0.5 cup Ranch Dressing
Instructions
- Marinate the chicken: In a large bowl, mix chipotle chiles with mayonnaise and lime juice. Add chicken breasts, cover, and marinate in the refrigerator for at least 30 minutes.
- Cook the rice: Prepare Mexican rice according to package instructions. Let it cool.
- Grill the chicken: Preheat the grill to medium heat. Remove chicken from marinade, season with salt and pepper, and grill for 6-7 minutes per side until cooked through. Let the chicken rest, then slice it.
- Assemble the burritos: On each tortilla, evenly distribute rice, chicken, black beans, tomatoes, lettuce, cheese, avocado, and ranch dressing.
- Wrap the burrito: Fold the sides of the tortilla in and roll tightly to enclose the filling.
- Serve: Sprinkle extra tortilla strips on top if desired.
Notes
Prepare filling a day in advance for convenience. Burritos can be frozen for later use.
Nutrition
- Serving Size: 1 burrito
- Calories: 600
- Sugar: 5g
- Sodium: 700mg
- Fat: 32g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 70mg