Description
A savory, smoky chicken burrito filled with ranch dressing, fresh vegetables, and contrasting textures. Perfect for weeknight dinners or festive gatherings.
Ingredients
Scale
- 2 chicken breasts (about 12 oz total)
- 1 tablespoon chipotle powder
- 1 teaspoon smoked paprika
- 1 tablespoon olive oil
- 1 cup cooked rice (white or brown)
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup fresh vegetables (lettuce, diced tomatoes, sliced bell peppers)
- 1/2 cup chipotle ranch dressing
- 4 large flour tortillas (10-inch)
Instructions
- Preheat the grill to medium-high heat.
- In a bowl, mix the olive oil, chipotle powder, and smoked paprika. Coat the chicken breasts with the mixture, ensuring an even rub.
- Grill the chicken for about 6–7 minutes on each side (or until the internal temperature reaches 165°F / 74°C).
- Once cooked, allow the chicken to rest for 5 minutes, then slice it thinly across the grain.
- Warm the tortillas briefly on the grill or in a dry skillet to make them pliable.
- In each tortilla, layer about 1/4 cup cooked rice, 1/4 of the black beans, sliced grilled chicken, and 1/4 cup fresh vegetables. Drizzle with about 2 tablespoons of chipotle ranch dressing.
- Roll the tortilla tightly to form a burrito—tuck in the sides and roll from one edge to the other. Serve warm.
Notes
Nutrition may vary with brands (especially tortillas and dressings). For specific dietary needs, consult a registered dietitian.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 burrito
- Calories: 770
- Sugar: 4g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 10g
- Protein: 39g
- Cholesterol: 80mg