Ingredients
Scale
- 2 large boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1/2 cup chipotle ranch dressing (store-bought or homemade)
- 1 cup cooked white or brown rice
- 1 cup canned black beans, drained and rinsed
- 1 cup shredded cheddar or Mexican blend cheese
- 1/2 cup corn kernels (fresh, canned, or frozen)
- 1/2 cup diced tomatoes or pico de gallo
- 1/4 cup chopped cilantro (optional)
- 4 large flour tortillas
- Butter or cooking spray for grilling
Instructions
- Rub the chicken breasts with olive oil, smoked paprika, garlic powder, salt, and pepper.
- Heat a grill pan or outdoor grill over medium-high heat. Cook the chicken for 6–7 minutes per side, or until fully cooked and slightly charred. Let rest for 5 minutes, then slice into thin strips.
- Heat each tortilla in a dry skillet for about 20 seconds per side, or microwave for 15 seconds.
- On each tortilla, layer: 1/4 cup rice, grilled chicken slices, black beans, corn, tomatoes, cheese, cilantro (if using), and drizzle with chipotle ranch dressing.
- Fold in the sides, then roll the burrito tightly from the bottom up.
- Heat a skillet over medium heat, lightly grease with butter or cooking spray. Grill each burrito seam-side down for 2–3 minutes per side until golden and crispy.
- Slice in half and enjoy warm with extra chipotle ranch for dipping.
Notes
Customize to taste—add jalapeños for heat, use low-carb wraps, toss in extra veggies, or switch the protein. Burritos store well in the fridge for 3 days or freezer for 2 months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilled
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 burrito
- Calories: 520
- Sugar: 3g
- Sodium: 790mg
- Fat: 26g
- Saturated Fat: 9g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 90mg
Keywords: chipotle ranch, grilled chicken, burrito, meal prep, spicy wrap