Chipotle Ranch Grilled Chicken Burrito

Ingredients

For the Chicken:

• 2 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 tablespoon chipotle chili powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Juice of 1 lime

For the Chipotle Ranch Sauce:

• 1/2 cup ranch dressing
• 1 tablespoon adobo sauce (from canned chipotle peppers)
• 1 chipotle pepper (optional, for extra heat)
• Juice of 1/2 lime

For the Burrito:

• 4 large flour tortillas
• 1 cup cooked rice (e.g., cilantro lime rice)
• 1 cup black beans (rinsed and drained)
• 1 cup shredded cheese (cheddar, Monterey Jack, or blend)
• 1 cup shredded lettuce
• 1 tomato, diced
• 1 avocado, sliced
• Fresh cilantro, chopped (optional)

Instructions

1. Marinate the Chicken:
   • In a bowl, whisk together olive oil, chipotle chili powder, garlic powder, onion powder, smoked paprika, lime juice, salt, and pepper.
   • Coat chicken breasts in marinade. Cover and refrigerate for 30 minutes (up to 2 hours).
2. Grill the Chicken:
   • Preheat grill or grill pan over medium-high heat.
   • Grill chicken for 5–6 minutes per side, or until fully cooked.
   • Remove from heat and let rest 5 minutes, then slice thinly.
3. Make the Chipotle Ranch Sauce:
   • Blend ranch dressing with adobo sauce, chipotle pepper (if using), and lime juice until smooth. Adjust to taste.
4. Assemble the Burritos:
   • Warm tortillas slightly for easy folding.
   • Layer rice, black beans, grilled chicken, cheese, lettuce, tomato, avocado, and a generous drizzle of chipotle ranch.
   • Sprinkle with cilantro if desired.
5. Roll and Grill:
   • Fold in sides of tortilla and roll into a burrito.
   • Optional: Place seam-side down on a hot skillet to lightly crisp and seal the burrito.
6. Serve:
   • Slice in half and serve warm with extra chipotle ranch on the side.

Let me know if you’d like a version with specific dietary adjustments (low-carb, dairy-free, etc.)!