Chipotle Ranch Grilled Chicken Burrito (Printable Version)

# What You Need:

→ Chicken Marinade

01 - 2 boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 2 tablespoons freshly squeezed lime juice
04 - 1 tablespoon chipotle chili powder
05 - 1 teaspoon smoked paprika
06 - 1 teaspoon garlic powder
07 - 1 teaspoon onion powder
08 - 1 teaspoon ground cumin
09 - Salt and black pepper, to taste

→ Burritos

10 - 4 large flour tortillas (10–12-inch)
11 - 1 cup cooked white or brown rice
12 - 1 cup black beans, drained and rinsed
13 - 1 cup shredded cheddar or Monterey Jack cheese
14 - 1 cup shredded lettuce
15 - ½ cup diced tomatoes
16 - ½ cup corn kernels (fresh, frozen, or canned; optional)
17 - ¼ cup chopped fresh cilantro (optional)
18 - ½ cup chipotle ranch dressing (store-bought or homemade)

# Steps to Follow:

01 - In a medium bowl, whisk together olive oil, lime juice, chipotle chili powder, smoked paprika, garlic powder, onion powder, cumin, salt, and pepper. Add chicken breasts and coat evenly. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
02 - Preheat grill or grill pan to medium-high heat. Remove chicken from marinade and grill 6–8 minutes per side, or until fully cooked (internal temperature 165°F / 74°C). Let rest 5 minutes, then slice thinly.
03 - While the chicken cooks, warm tortillas in a dry skillet or microwave until pliable. Prepare rice, beans, cheese, lettuce, tomatoes, corn, and cilantro as needed.
04 - Lay each tortilla flat. Layer ¼ cup rice, ¼ cup black beans, ¼ cup cheese, ¼ cup lettuce, 2 tablespoons diced tomatoes, 2 tablespoons corn, sliced grilled chicken, and 2 tablespoons chipotle ranch dressing. Sprinkle with cilantro if desired.
05 - Fold in the sides of each tortilla, then roll up tightly from the bottom. For a crispy finish, place wrapped burritos seam side down on a hot skillet or grill for 1–2 minutes per side until golden.
06 - Slice in half if desired and serve warm.

# Additional Notes:

01 - For extra heat, add diced jalapeños or a drizzle of hot sauce before wrapping.
02 - Substitute black beans with pinto or refried beans as preferred.
03 - Use whole wheat or gluten-free tortillas if desired.
04 - For homemade chipotle ranch, blend ranch dressing with canned chipotle peppers in adobo.

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