Description
Savor a flavorful burrito packed with grilled chicken, black beans, corn, and a spicy chipotle ranch sauce. Ideal for a quick dinner or a weekend treat!
Ingredients
Scale
- 1 cup ranch dressing
- 2 tablespoons chipotle peppers in adobo sauce, minced
- 1 tablespoon lime juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 2 large chicken breasts (about 1 pound)
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 4 large flour tortillas
- 1 cup cooked rice (white or brown)
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (canned or frozen)
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 cup diced tomatoes
- 1 avocado, sliced
- Fresh cilantro, chopped (for garnish)
Instructions
- In a medium bowl, combine the ranch dressing, minced chipotle peppers, lime juice, garlic powder, and onion powder.
- Whisk the ingredients together until well blended. Taste the sauce and season with salt and pepper as needed. If you prefer a spicier sauce, feel free to add more chipotle peppers.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
- While the sauce is chilling, place the chicken breasts between two pieces of plastic wrap or parchment paper. Use a meat mallet or rolling pin to pound the chicken to an even thickness, about 1 inch thick.
- In a small bowl, mix together the olive oil, smoked paprika, cumin, chili powder, salt, and pepper.
- Rub the spice mixture all over the chicken breasts, ensuring they are evenly coated.
- Preheat your grill or grill pan over medium-high heat. Once hot, add the chicken breasts to the grill. Cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C).
- Remove the chicken from the grill and let it rest for 5 minutes. After resting, slice the chicken into thin strips.
- Warm the flour tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until pliable.
- On each tortilla, add a scoop of cooked rice in the center (about 1/4 cup).
- Layer on about 1/4 cup of black beans, followed by 1/4 cup of corn.
- Add a generous amount of sliced grilled chicken on top (about 1/4 of the chicken per burrito).
- Sprinkle about 1/4 cup of shredded cheese over the chicken.
- Top with diced tomatoes and a few slices of avocado.
- Roll the burrito tightly, tucking in the sides as you go. Serve with the chipotle ranch sauce on the side or drizzled on top.
Notes
- Feel free to customize your burrito with additional toppings like sour cream, jalapeños, or hot sauce.
- Leftover chipotle ranch sauce can be stored in the refrigerator for up to a week.
- Prep Time: 20 minutes
- Cook Time: 20 minutes