Description

A hearty and flavorful burrito filled with grilled chicken tossed in a zesty chipotle ranch sauce, combined with rice, beans, cheese, and fresh vegetables, all wrapped in a warm tortilla.

Ingredients

Units Scale

2 boneless skinless chicken breasts
1/2 cup chipotle ranch dressing
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika
Salt and pepper to taste
2 cups cooked white rice
1 cup canned black beans, drained and rinsed
1 cup shredded cheddar cheese
1/2 cup sour cream
1/2 cup diced tomatoes
1/4 cup chopped cilantro
1 cup shredded lettuce
4 large flour tortillas

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Instructions

In a bowl, combine chipotle ranch dressing, olive oil, garlic powder, onion powder, paprika, salt, and pepper.
Add chicken breasts to the marinade and let sit for at least 30 minutes in the refrigerator.
Preheat grill or grill pan over medium heat. Grill the marinated chicken for 6-7 minutes on each side or until fully cooked.
Let the chicken rest for 5 minutes, then slice into strips.
Warm the flour tortillas in a skillet or microwave until pliable.
To each tortilla, add a portion of rice, black beans, sliced grilled chicken, cheddar cheese, sour cream, tomatoes, cilantro, and lettuce.
Wrap the burrito tightly by folding in the sides and rolling it up from the bottom.
Optional: Grill the wrapped burritos for 1-2 minutes on each side to seal and warm through.
Serve warm with extra chipotle ranch on the side if desired.

Notes

You can substitute chicken with grilled tofu or tempeh for a vegetarian version.
Add avocado or guacamole for extra creaminess.
Use brown rice for a healthier alternative.

Nutrition

Serving Size: 1 burrito
Calories: 580
Sugar: 4g
Sodium: 970mg
Fat: 24g
Saturated Fat: 8g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 5g
Protein: 38g
Cholesterol: 95mg