Ingredients
Scale
- 4 large flour tortillas
- 1 lb boneless, skinless chicken breasts or thighs
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- Salt and black pepper to taste
- 1 cup shredded cheddar or Monterey Jack cheese
- 1 cup Mexican rice or cooked jasmine rice
- 1/2 cup black beans, drained and rinsed
- Fresh lettuce, chopped
- Tomatoes, diced
- Red onion, sliced thin
- Fresh cilantro, chopped
For the chipotle ranch sauce:
- 1/2 cup ranch dressing
- 1-2 chipotle peppers in adobo sauce, minced
- 1 teaspoon lime juice
- 1 clove garlic, minced
Instructions
- Season the chicken with smoked paprika, cumin, salt, and pepper.
- Heat olive oil in a skillet over medium heat. Cook the chicken for 6-8 minutes per side until fully cooked and golden brown. Rest the chicken, then slice into strips.
- Prepare the chipotle ranch sauce by mixing ranch dressing, minced chipotle peppers, lime juice, and garlic until well blended.
- Warm tortillas slightly, then spread a generous spoonful of chipotle ranch sauce in the center of each.
- Add rice, black beans, lettuce, cooked chicken, tomatoes, onions, cheese, and cilantro to each tortilla.
- Drizzle additional sauce over the fillings for extra flavor, and fold the sides inward.
- Roll tightly from the bottom, folding in the sides, and wrap in foil or parchment for secure wrapping.
Notes
- Adjust the amount of chipotle peppers for more or less heat.
- For a crispy burrito, reheat in an oven or skillet until warmed through.
- Add sliced jalapeños for extra spice or substitute chicken with beef or tofu for dietary variation.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-inspired
- Diet: Flexible
Nutrition
- Serving Size: 1 burrito
- Calories: 550 kcal Kcal
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 8 g
- Protein: 38 g
- Cholesterol: 120 mg