Ingredients
Scale
- 2 boneless (skinless chicken breasts)
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 1 tablespoon chipotle chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 4 large flour tortillas
- 1 cup cooked white or brown rice
- 1 cup black beans (drained and rinsed)
- 1 cup shredded cheddar or Monterey Jack cheese
- 1 cup shredded lettuce
- 1/2 cup diced tomatoes
- 1/2 cup corn kernels (optional)
- 1/4 cup chopped cilantro (optional)
- 1/2 cup chipotle ranch dressing
Instructions
- In a bowl, whisk together olive oil, lime juice, chipotle chili powder, smoked paprika, garlic powder, onion powder, cumin, salt, and pepper.
- Coat the chicken breasts in the marinade. Cover and refrigerate for at least 20 minutes (or up to 2 hours for more flavor).
- Preheat your grill or grill pan to medium-high heat.
- Grill the marinated chicken breasts for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C).
- Remove from heat and let rest for 5 minutes before slicing into strips.
- Warm the tortillas in a dry skillet or microwave until pliable.
- Heat the black beans and rice if they are not already warm.
- Lay each tortilla flat and spread 1-2 tablespoons of chipotle ranch dressing in the center.
- Add a layer of rice, black beans, grilled chicken strips, shredded cheese, lettuce, tomatoes, and corn (if using).
- Sprinkle chopped cilantro on top for added freshness.
- Fold the sides of the tortilla inward, then roll it up tightly from the bottom to form a burrito.
- Serve immediately or lightly grill the wrapped burrito for a crispy exterior.