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Burritos are a beloved staple in various cuisines, particularly in Mexican and Tex-Mex culinary traditions. Their versatility allows for endless variations, accommodating different dietary preferences and flavor profiles. Whether you fill them with grilled vegetables, spicy beans, or tender meats, burritos can be customized to suit any palate. The Fiery Chipotle Ranch Grilled Chicken Burrito stands out not only for its bold flavors but also for its nutritious profile, making it a fantastic choice for health-conscious diners who don't want to compromise on taste.

Easy Chipotle Ranch Grilled Chicken Burrito

Spice up your mealtime with these Fiery Chipotle Ranch Grilled Chicken Burritos! Perfectly marinated chicken, smoky spices, and fresh veggies come together in a warm, soft tortilla. Each bite is a burst of flavor with shredded cheese and zesty toppings. Quick to prepare and customizable, these burritos are great for any weeknight dinner. Serve them with lime wedges and extra chipotle ranch for dipping. Your tastebuds will thank you!
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Ingredients
  

2 boneless, skinless chicken breasts

1/4 cup chipotle ranch dressing (store-bought or homemade)

1 teaspoon smoked paprika

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and black pepper to taste

4 large flour tortillas

1 cup cooked white rice or cilantro lime rice

1 cup black beans, drained and rinsed

1 cup shredded cheese (cheddar or pepper jack)

1 cup corn (fresh, frozen, or canned)

1 avocado, sliced

1 cup shredded lettuce

1 medium tomato, diced

Fresh cilantro, for garnish

Lime wedges, for serving

Instructions
 

Marinate the Chicken: In a resealable bag or bowl, combine the chicken breasts, chipotle ranch dressing, smoked paprika, garlic powder, onion powder, salt, and black pepper. Toss until the chicken is well coated. Allow it to marinate in the refrigerator for at least 30 minutes, preferably 1-2 hours.

    Grill the Chicken: Preheat the grill to medium-high heat. Remove the chicken from the marinade and discard the marinade. Grill the chicken for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C). Let the chicken rest for a few minutes before slicing into strips.

      Warm the Tortillas: While the chicken is resting, warm the flour tortillas on a hot skillet for about 30 seconds on each side or until pliable.

        Assemble the Burritos: On each tortilla, layer the cooked rice, black beans, grilled chicken strips, shredded cheese, corn, avocado slices, shredded lettuce, and diced tomato.

          Wrap It Up: Fold the sides of the tortilla over the filling, then roll it tightly from the bottom to create a burrito. Secure it with a toothpick if necessary.

            Optional – Grill the Burrito: For an added crunch, place the assembled burrito seam-side down on the grill or a hot skillet for about 2 minutes until golden brown.

              Serve: Slice the burrito in half and garnish with fresh cilantro. Serve with lime wedges and additional chipotle ranch dressing on the side for dipping.

                Prep Time: 10 min | Total Time: 40 min | Servings: 4