Description
This Chipotle Ranch Chicken Burrito recipe combines tender chicken with creamy chipotle ranch dressing, black beans, corn, and fresh vegetables wrapped in a warm flour tortilla. Ready in just 30 minutes, it’s a flavorful and satisfying meal perfect for lunch or dinner that brings together smoky, tangy, and fresh flavors in every bite.
Ingredients
Scale
Rice
- 2 cups cooked rice
Chicken & Dressing
- 1 lb chicken fillet, diced
- 1/4 cup chipotle ranch dressing
Fillings
- 1 cup black beans, drained and rinsed
- 1 cup corn
- 1 cup shredded cheese
- 1 cup lettuce, shredded
- 1 tomato, diced
Wraps
- 4 large flour tortillas
Instructions
- Cook the Chicken: Heat a skillet over medium heat and add the diced chicken fillet. Cook, stirring occasionally, until the chicken is no longer pink in the center and cooked through, about 7-10 minutes.
- Toss with Dressing: Transfer the cooked chicken to a bowl and mix in the chipotle ranch dressing until the chicken is evenly coated, infusing it with creamy, smoky flavor.
- Warm the Tortillas: Warm the flour tortillas in either the microwave for 20-30 seconds or in a dry skillet over medium heat for about 15 seconds each side until they are pliable and ready to wrap.
- Assemble the Burritos: Lay each warm tortilla flat and evenly layer with cooked rice, dressed chicken, black beans, corn, shredded cheese, shredded lettuce, and diced tomato, distributing the ingredients among the four tortillas.
- Wrap and Serve: Fold in the sides of each tortilla and roll tightly to form a burrito. Serve immediately for warm burritos or wrap each in foil for easy transport and reheating later.
Notes
- Use fresh or thawed frozen corn for best results.
- To make it spicier, add extra chipotle seasoning or diced jalapeños.
- For a vegetarian option, substitute chicken with grilled tofu or more beans.
- Heat the burritos in a skillet or oven for a crispier finish before serving.
- Store leftover burritos wrapped in foil in the refrigerator for up to 3 days.
