Description
This Chipotle Ranch Chicken Burrito recipe combines tender, seasoned chicken with creamy chipotle ranch dressing and a medley of classic burrito fillings. Ready in just 30 minutes, it’s a flavorful and satisfying meal perfect for a quick lunch or dinner.
Ingredients
Scale
Main Ingredients
- 2 cups cooked rice
- 1 lb chicken fillet, diced
- 1/4 cup chipotle ranch dressing
- 1 cup black beans, drained and rinsed
- 1 cup corn
- 1 cup shredded cheese
- 4 large flour tortillas
- 1 cup lettuce, shredded
- 1 tomato, diced
Instructions
- Cook the Chicken: Heat a skillet over medium heat and cook the diced chicken fillet until it is fully cooked and no longer pink in the center, about 7-10 minutes, stirring occasionally to ensure even cooking.
- Mix with Dressing: Remove the cooked chicken from heat and toss it with 1/4 cup chipotle ranch dressing until the chicken is evenly coated with the flavorful sauce.
- Warm the Tortillas: Warm the flour tortillas by placing them in a microwave for 20-30 seconds or heating them briefly in a dry skillet to make them soft and pliable for wrapping.
- Assemble the Burritos: Lay each warm tortilla flat and evenly layer on 1/2 cup of cooked rice, the chipotle ranch chicken mixture, 1/4 cup black beans, 1/4 cup corn, shredded cheese, shredded lettuce, and diced tomato.
- Wrap the Burritos: Fold in the sides of each tortilla and then roll it tightly from one end to the other to form a compact burrito ready to be served or wrapped for later enjoyment.
- Serve or Store: Serve immediately while warm, or wrap each burrito tightly in foil to refrigerate or freeze for later convenient meals.
Notes
- Use cooked rice that is cooled for easier layering.
- Adjust chipotle ranch dressing amount to taste if a milder or spicier flavor is preferred.
- Warm tortillas before assembling to prevent cracking while rolling.
- Optional: Add avocado or sour cream for extra creaminess.
- Can substitute black beans with pinto beans as preferred.
