Chipotle Ranch Grilled Chicken Burrito
A smoky, creamy burrito filled with grilled chicken, chipotle ranch, rice, beans, and fresh vegetables, perfect for weeknight dinners or meal prep.
Ingredients
Main Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 cup cooked rice (white, brown, or cilantro-lime rice)
- 1 cup black or pinto beans, drained and rinsed
- 1 cup fresh vegetables (such as shredded lettuce, diced tomatoes, sliced bell peppers)
- ½ cup chipotle ranch dressing (store-bought or homemade)
- 4 pieces large tortillas (burrito-size)
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- to taste Salt and pepper
- as needed Olive oil for grilling
Instructions
Preparation
- Preheat the grill to medium-high heat (about 400°F / 200°C) and pat the chicken breasts dry with paper towels.
Seasoning
- Mix together smoked paprika, cumin, salt, and pepper in a small bowl, then rub over both sides of the chicken breasts.
Grilling
- Drizzle olive oil on the chicken, then grill for about 6-7 minutes per side until the internal temperature reaches 165°F (74°C).
Resting
- Remove the chicken from the grill and let it rest for 5-7 minutes before slicing against the grain into thin strips.
Assembling Burritos
- Warm the tortillas, then layer the fillings: rice, beans, vegetables, grilled chicken, and chipotle ranch dressing.
- Fold the bottom edge up, fold in the sides, and roll tightly to create a compact burrito.
Serving
- Serve immediately or crisp the burrito seam-side down in a skillet for 1-2 minutes per side.
Notes
For meal prep, store components separately; assembled burritos are best eaten within 24 hours. Freezing is also an option for longer storage.
Nutrition
Serving: 1gCalories: 600kcalCarbohydrates: 75gProtein: 35gFat: 20gSaturated Fat: 4gSodium: 800mgFiber: 10gSugar: 4g
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