Smoky Chipotle Chicken Burritos (Print Version)
# Ingredients:
→ For the Chicken Marinade
01 -
2 boneless skinless chicken breasts
02 -
2 tablespoons olive oil
03 -
2 tablespoons 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 cumin
09 -
Salt and pepper to taste
→ For the Burritos
10 -
4 large flour tortillas
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 -
1/2 cup diced tomatoes
16 -
1/2 cup corn kernels (optional)
17 -
1/4 cup chopped cilantro (optional)
18 -
1/2 cup chipotle ranch dressing
# Instructions:
01 -
Mix olive oil, lime juice, chipotle chili powder, smoked paprika, garlic powder, onion powder, cumin, salt, and pepper in a bowl. Coat chicken breasts in this mixture and refrigerate for at least 20 minutes (up to 2 hours for more flavor).
02 -
Preheat grill or grill pan to medium-high heat. Grill chicken for 6-8 minutes per side until internal temperature reaches 165°F (74°C). Let rest 5 minutes before slicing into strips.
03 -
Warm the tortillas in a dry skillet or microwave until pliable. Heat the black beans and rice if they're not already warm.
04 -
Lay each tortilla flat and spread 1-2 tablespoons of chipotle ranch dressing in the center. Layer with rice, beans, chicken strips, cheese, lettuce, tomatoes, corn, and cilantro.
05 -
Fold in the sides of each tortilla, then roll tightly from the bottom. Serve immediately or lightly grill the wrapped burrito for a crispy exterior.
# Notes:
01 -
You can prep the chicken marinade and fillings ahead of time for a quick assembly
02 -
For a spicier version, add sliced jalapeños or extra chipotle powder
03 -
These burritos can be wrapped in foil and frozen for quick meals later