Description
A flavorful and satisfying Chipotle Ranch Grilled Chicken Burrito packed with grilled chicken, rice, and fresh toppings.
Ingredients
Scale
- 2 cups cooked white rice
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- 1 cup lettuce, shredded
- 1 medium tomato, diced
- 1/2 cup chipotle ranch dressing
- 4 large flour tortillas
Instructions
- Preheat your grill or grill pan over medium-high heat.
- In a small bowl, mix together the chili powder, garlic powder, onion powder, cumin, smoked paprika, salt, and pepper. Rub this spice mixture over the chicken breasts.
- Drizzle olive oil over the seasoned chicken and place it on the grill. Cook for about 6-7 minutes on each side or until the internal temperature reaches 165°F. Remove from the grill and let it rest for 5 minutes before slicing.
- While the chicken is resting, warm the flour tortillas in a dry skillet over low heat for about 30 seconds on each side.
- To assemble the burritos, place 1/2 cup of cooked rice in the center of each tortilla. Top with sliced grilled chicken, shredded cheese, lettuce, diced tomato, and a drizzle of chipotle ranch dressing.
- Fold in the sides of the tortilla and roll it up tightly from the bottom to the top.
- Serve immediately or wrap in foil to keep warm.
Notes
- For a spicier kick, add sliced jalapeños or a dash of hot sauce to the burrito filling.
- To make it vegetarian, substitute the chicken with black beans or grilled vegetables.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 burrito
- Calories: 550
- Sugar: 2g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 90mg