For the Chicken:

2 boneless, skinless chicken breasts

1 tablespoon olive oil

1 teaspoon chipotle powder

1 teaspoon smoked paprika

1 teaspoon garlic powder

1/2 teaspoon cumin

1/2 teaspoon salt

1/4 teaspoon black pepper

Juice of 1 lime

For the Chipotle Ranch Sauce:

1/2 cup ranch dressing

1 tablespoon adobo sauce (from canned chipotle peppers)

1 teaspoon lime juice

1/2 teaspoon garlic powder

1/4 teaspoon smoked paprika

For the Burritos:

4 large flour tortillas

1 cup cooked rice (white or brown)

1/2 cup black beans, drained and rinsed

1/2 cup shredded cheddar or Monterey Jack cheese

1/4 cup diced tomatoes

1/4 cup chopped cilantro

1/4 cup sliced jalapeños (optional)

Marinate the Chicken: In a bowl, mix olive oil, chipotle powder, smoked paprika, garlic powder, cumin, salt, black pepper, and lime juice. Coat the chicken and marinate for at least 15 minutes.

Grill the Chicken: Preheat a grill or grill pan over medium heat. Cook the chicken for 5-6 minutes per side until fully cooked. Let rest for 5 minutes, then slice into strips.

Make the Chipotle Ranch Sauce: In a small bowl, whisk together ranch dressing, adobo sauce, lime juice, garlic powder, and smoked paprika.

Assemble the Burritos: Lay a tortilla flat and layer a portion of rice, black beans, grilled chicken, shredded cheese, diced tomatoes, cilantro, and jalapeños (if using). Drizzle with chipotle ranch sauce.

Grill the Burritos: Fold the sides of the tortilla in and roll it tightly into a burrito. Lightly grease a pan and grill the burrito for 1-2 minutes per side until golden and crispy.

Serve & Enjoy: Slice in half and serve warm with extra chipotle ranch sauce.

Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes

Kcal: 550 kcal | Servings: 4 servings