Ingredients
Scale
- 2 large boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- Salt and pepper to taste
- 4 large flour tortillas
- 1 cup shredded cheddar or Monterey Jack cheese
- 1 cup diced tomatoes
- 1/2 cup chopped red onion
- 1/2 cup chopped cilantro
- Avocado slices (optional)
- For the Chipotle Ranch Sauce:
- 1/2 cup ranch dressing
- 1 chipotle pepper in adobo sauce, minced
- 1 teaspoon adobo sauce from the chipotle pepper
Instructions
- Mix together smoked paprika, garlic powder, chili powder, salt, and pepper in a small bowl. Rub the mixture evenly over the chicken breasts and drizzle with olive oil to marinate for at least 15 minutes.
- Preheat the grill to medium-high heat. Grill the chicken for 6-7 minutes on each side until cooked through and juices run clear. Let rest before slicing.
- Combine ranch dressing, minced chipotle pepper, and adobo sauce in a small bowl. Mix well to create the chipotle ranch sauce.
- Warm the tortillas slightly, spread a spoonful of chipotle ranch sauce on each, and layer with grilled chicken, cheese, tomatoes, onion, and cilantro. Add avocado if desired.
- Fold the sides of the tortilla in and roll tightly. Grill for 1-2 minutes if desired for extra flavor. Slice in half and serve with additional sauce or salsa.
Notes
- Marinate chicken several hours in advance for maximum flavor.
- Use fresh tortillas and warm them slightly for easier rolling.
- Adjust chipotle sauce according to spice preference.
- Ensure chicken is thoroughly cooked for safety.
- Serve with salsa or guacamole for added freshness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Mexican
- Diet: Gluten-Free Option Available
Nutrition
- Serving Size: 1 burrito
- Calories: 550 Kcal
- Sugar: 3g
- Sodium: 650mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 90mg