Grilled Chipotle Chicken (Printable Version)
Seasoned chicken with smoky chipotle flavors, grilled and bundled up with rice, beans, veggies, cheese, and creamy ranch in a soft tortilla.
# What You'll Need:
→ Chicken Marinade Ingredients
01 -
1 teaspoon onion powder
02 -
1 teaspoon smoked paprika
03 -
1 teaspoon garlic powder
04 -
1 teaspoon ground cumin
05 -
2 chicken breasts, no skin or bones
06 -
Salt and black pepper as you like
07 -
2 tablespoons lime juice
08 -
2 tablespoons olive oil
09 -
1 tablespoon chipotle chili powder
→ Burrito Fillings
10 -
1/2 cup corn, optional
11 -
1 cup shredded lettuce
12 -
1 cup steamed rice, white or brown
13 -
1/2 cup diced fresh tomatoes
14 -
1 cup cooked and rinsed black beans
15 -
4 big flour tortillas
16 -
1 cup shredded Monterey Jack or cheddar cheese
17 -
1/4 cup fresh cilantro, optional
18 -
1/2 cup creamy chipotle dressing
# Steps to Follow:
01 -
Combine lime juice, olive oil, chipotle chili, smoked paprika, garlic and onion powders, cumin, plus salt and pepper in a dish. Coat the chicken well and chill it for at least 20 minutes (longer if you can for stronger flavors).
02 -
Heat up a grill pan or grill on medium-high. Grill the marinated chicken for around 6-8 minutes per side till it hits 165°F (74°C) inside. Let it rest a few minutes, then slice it into strips.
03 -
Make the tortillas soft by warming them in a pan or microwave. Heat the rice and beans, too, if they’ve gone cold.
04 -
Lay a tortilla on the counter and spread one to two tablespoons of chipotle ranch in the middle. Add layers of rice, beans, chicken pieces, melted cheese, lettuce, tomatoes, corn, and some cilantro.
05 -
Tuck in the sides and roll the tortilla up from the bottom. Eat right away or grill the rolled-up burrito lightly for a crunchy outside.
# Additional Notes:
01 -
You can get ahead by preparing the marinade and other fillings earlier.
02 -
Turn up the heat by mixing in extra chipotle or jalapeño slices.
03 -
Wrap tight in foil and freeze these for quick meals later on.