Chipotle Ranch Grilled Chicken Burrito
Four generously filled tortillas made with already grilled chicken, cooked rice, beans, vegetables, and chipotle ranch, then lightly toasted in a dry skillet.
Ingredients
Burritos
- 2 chicken breasts already grilled and sliced
- 1 cup cooked rice
- 1 cup black beans drained and rinsed
- 1 cup corn drained or thawed
- 1 cup tomatoes diced, excess juice drained
- 1 avocado sliced
- 1/2 cup lettuce shredded
- 1/2 cup chipotle ranch dressing
- 4 large burrito tortillas 12–14 inches
- Salt and pepper to taste
- Cumin or paprika optional, to taste
Instructions
Fill and Toast
- Slice the already grilled chicken and season lightly with salt, pepper, cumin, or paprika as desired. Drain beans and corn, remove excess tomato juice, and slice avocado.
- Heat a wide dry skillet over medium heat. Warm each tortilla 15–20 seconds per side until flexible.
- Add to each tortilla 1/2 chicken breast, 1/4 cup each rice, beans, corn, and tomatoes, 1/4 avocado, 2 tablespoons lettuce, and 2 tablespoons chipotle ranch. Keep the filling across the lower third with margins at the sides.
- Fold both sides inward, tuck the lower edge over the filling, and roll tightly. Keep the seam underneath.
- Toast 2 burritos at a time in the dry skillet over medium heat for 1–2 minutes per side until lightly golden, starting seam-side down. Repeat with the remaining 2 and serve 1 per portion.
Notes
- Chill within 2 hours; use cooked ingredients within 3–4 days of their original preparation.
- Assembled wraps taste best within 1 day; reheat stored filling to 165°F.
- Freeze chicken-rice-bean-corn filling up to 2 months, then add fresh vegetables and dressing.