Ingredients
- 1 lb boneless, skinless chicken breasts or thighs
- 2 chipotle peppers in adobo sauce, chopped
- 1/2 cup ranch dressing
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper, to taste
- 2 cups cooked white or brown rice
- 1 cup black beans (canned or cooked)
- 1 cup shredded cheddar or Monterey Jack cheese
- 4 large flour tortillas
- Optional add-ins: avocado slices, salsa, shredded lettuce, diced tomatoes, cilantro, lime juice
Instructions
- In a bowl, mix olive oil, chopped chipotle peppers, ranch dressing, garlic powder, onion powder, salt, and pepper.
- Add chicken and marinate for at least 30 minutes or up to overnight.
- Preheat grill or grill pan to medium-high heat. Grill chicken for 6–7 minutes per side until cooked through and charred. Let rest, then slice into strips.
- Warm tortillas slightly to make them pliable.
- In the center of each tortilla, layer rice, black beans, grilled chicken slices, shredded cheese, and a drizzle of chipotle ranch.
- Fold in the sides and roll up into burritos.
- Optional: Grill the burritos seam-side down in a skillet for a few minutes until crispy and sealed.
- Serve immediately with additional chipotle ranch or toppings as desired.
Notes
- Use leftover grilled or rotisserie chicken for a quicker version.
- Swap chicken with grilled steak, shrimp, or roasted veggies for variation.
- Try a Greek yogurt chipotle sauce for a lighter option.
- Wrap in lettuce leaves for a low-carb version.
- Bake burritos at 375°F (190°C) for 10–15 minutes instead of grilling.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Tex-Mex
- Diet: Halal
Nutrition
- Serving Size: 1 burrito
- Calories: 550
- Sugar: 3g
- Sodium: 750mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 5g
- Protein: 36g
- Cholesterol: 90mg