Grilled Chicken Burrito
A smoky, hearty burrito packed with juicy grilled chicken, black beans, rice, fresh veggies, and chipotle ranch dressing all wrapped in a warm tortilla. Perfect for a quick weeknight dinner or meal prep.
Equipment
- Cutting board
- Knife
- Mixing Bowl
- Grill or grill pan
Ingredients
- 2 boneless, skinless chicken breasts
- 1 tbsp smoked paprika
- 1 tsp cumin
- 1 tsp garlic powder
- salt and pepper to taste
- 1 cup cooked rice
- 1 can black beans 15 oz, rinsed and drained
- 1 cup fresh vegetables such as lettuce, tomatoes, or bell peppers
- ½ cup chipotle ranch dressing
- 4 large tortillas flour preferred
Instructions
- Season chicken breasts with smoked paprika, cumin, garlic powder, salt, and pepper.
- Grill chicken over medium-high heat 6–8 minutes per side until cooked through (165°F/75°C).
- Let chicken rest, then slice into strips.
- In a large bowl, combine cooked rice, black beans, and chopped vegetables.
- Add sliced chicken and drizzle with chipotle ranch dressing. Toss to combine.
- Lay out tortillas, place filling in the center, and fold sides before rolling tightly into burritos.
- Optional: lightly grill wrapped burritos for extra crispness.
- Serve warm with extra dressing or salsa on the side.
Notes
Customize with guacamole, shredded cheese, or jalapeños for extra flavor. For meal prep, wrap burritos in foil and refrigerate for up to 3 days or freeze for longer storage.