Chipotle Ranch Chicken Wrap (Printer-Friendly Layout)
Juicy grilled chicken, chipotle ranch, beans, rice, gooey cheese, and fresh toppings rolled in a warm tortilla.
# Ingredients You'll Need:
→ Chicken Marinade
01 -
Add salt and black pepper as much as you like
02 -
1 teaspoon ground cumin
03 -
1 teaspoon onion powder
04 -
1 teaspoon garlic powder
05 -
1 teaspoon smoked paprika
06 -
1 tablespoon chipotle chili powder
07 -
2 tablespoons freshly squeezed lime juice
08 -
2 tablespoons olive oil
09 -
2 boneless, skinless chicken breasts
→ Burrito Assembly
10 -
120 millilitres chipotle ranch dressing
11 -
15 grams chopped fresh cilantro (optional)
12 -
80 grams corn kernels (optional)
13 -
80 grams diced tomatoes
14 -
50 grams shredded lettuce
15 -
110 grams shredded cheddar or Monterey Jack cheese
16 -
170 grams canned black beans, drained and rinsed
17 -
250 grams cooked white or brown rice
18 -
4 large flour tortillas
# Step-by-Step Instructions:
01 -
After you fill each tortilla and roll it up tight, press the burrito onto a hot skillet for extra crunch or just go straight to eating.
02 -
Place your tortilla on a flat surface. Splash on chipotle ranch in the middle. Start with warm rice, toss on your black beans, follow with the chicken strips, then cheese, lettuce, tomatoes, corn, and if you like, cilantro.
03 -
Warm your tortillas in a pan or microwave for a few seconds so they're easier to roll. Heat up the rice and beans now too if they've already been cooked.
04 -
Once the chicken is done cooking, let it chill for 5 minutes. Then cut it into strips and get ready to pile it in your burritos.
05 -
Fire up a grill or grill pan over medium-high heat. Remove the chicken pieces from the marinade and grill each side for about 6–8 minutes. You want the inside to hit 74°C. Take it off the heat when done.
06 -
Toss chicken breasts in the marinade, make sure they're all covered well. Cover up and stick in your fridge for at least 20 minutes, or leave up to 2 hours for deeper taste.
07 -
Grab a medium bowl and whisk together olive oil, lime juice, chipotle chili powder, smoked paprika, garlic powder, onion powder, cumin, salt, and pepper until smooth.
# Extra Tips and Tricks:
01 -
Fresh corn sliced from the cob makes the filling sweeter and adds a deeper flavor.
02 -
Swap in grilled veggies or tofu if you're skipping meat.
03 -
Kick up the spice by mixing hot sauce into your ranch, or throw in some sliced jalapeños.
04 -
Keep everything in separate containers until you're ready to eat so your burritos stay nice and fresh.
05 -
For easy meals later, wrap your finished burritos in foil and pop them in the fridge—just heat them up when you want one.