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Easy Chipotle Ranch Chicken Burrito

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Ingredients

Scale

For the Chicken:

  • 1.5 pounds (680g) chicken breasts
  • 3 tablespoons olive oil
  • 3 tablespoons fresh lime juice
  • 1 tablespoon chipotle chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

For the Burritos:

 

  • 6 large flour tortillas
  • 2 cups cooked rice
  • 1 can (15 oz) black beans, drained and rinsed
  • 1.5 cups shredded cheddar or Monterey Jack cheese
  • 1 cup shredded lettuce
  • 1 cup diced tomatoes
  • 1 cup corn kernels
  • 1/4 cup chopped fresh cilantro
  • 1/2 cup chipotle ranch dressing

Instructions

  • Make Marinade: Combine olive oil, lime juice, chipotle chili powder, smoked paprika, garlic powder, onion powder, cumin, salt, and pepper in a bowl.
  • Prepare Chicken: Pound chicken breasts to even thickness (about 3/4 inch). Coat chicken with marinade and let sit for 30 minutes.
  • Cook Chicken: Heat a large skillet over medium-high heat. Cook chicken for 4-5 minutes without moving. Flip, cover, reduce heat to medium, and cook 6-8 minutes more until internal temperature reaches 165°F. Rest 5 minutes, then slice.
  • Warm Tortillas: Heat tortillas in a dry skillet for 20 seconds per side or microwave wrapped in damp paper towel for 30 seconds.
  • Assemble: On each tortilla, layer rice, black beans, chicken, cheese, lettuce, tomatoes, corn, and cilantro. Drizzle with chipotle ranch dressing.
  • Wrap: Fold sides in, then fold bottom up and roll tightly. Place seam-side down.

 

  • Serve: Enjoy immediately or wrap in foil for later.

Find it online: https://easyrecipebooks.com/easy-chipotle-ranch-chicken-burrito/