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Large grilled chicken burrito sliced in half showing rice, beans, and creamy chipotle ranch sauce

Chipotle Ranch Grilled Chicken Burrito

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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 750
Ingredients Method

Ingredients
  

  • 1.5 lbs boneless skinless chicken breast, sliced into strips
  • 2 tbsp taco seasoning
  • 1 tbsp olive oil
  • 4 large flour tortillas
  • 2 cups cooked cilantro lime rice
  • 1 cup black beans, rinsed and drained
  • 0.5 cup corn kernels
  • 1 cup shredded Monterey Jack cheese
  • 0.5 cup ranch dressing
  • 1 tbsp chipotle peppers in adobo, finely minced
  • 0.25 cup fresh cilantro, chopped

Method
 

  1. Toss chicken strips with taco seasoning and olive oil in a mixing bowl until evenly coated.
  2. Grill chicken over medium-high heat for 6 to 8 minutes or until the internal temperature reaches 165 degrees Fahrenheit.
  3. In a small bowl, whisk together the ranch dressing and minced chipotle peppers to create the sauce.
  4. Warm the tortillas in a dry skillet or microwave for 15 seconds until pliable.
  5. Distribute the rice, black beans, corn, grilled chicken, and cheese evenly among the four tortillas.
  6. Drizzle the chipotle ranch sauce over the fillings and garnish with fresh cilantro.
  7. Fold the sides of each tortilla inward and roll tightly from the bottom to form the burrito.
  8. Optional: Place the assembled burritos seam-side down on a hot skillet for 1 minute per side to toast the exterior.