Ingredients
Chicken and Main Ingredients
- 1 lb. boneless skinless chicken breasts
- 6 flour tortillas (burrito size)
- 1 14 oz. can black beans (drained and rinsed)
- 1 1/2 cups cooked Mexican rice
- 2 cups sharp cheddar cheese (grated)
- 1 large tomato (diced)
- 2 cups shredded lettuce
- 1 cup tortilla strips
Chipotle Mayo
- 2 chipotle chiles in adobo sauce
- 1 cup mayonnaise
- 1/2 tsp. lime juice
Avocado Ranch Sauce
- 1 avocado
- 1/2 cup ranch dressing
Instructions
- Prepare the Chicken: Preheat the grill to 350 degrees Fahrenheit. Season the chicken breasts with salt and pepper. Grill the chicken until fully cooked, about 5-7 minutes per side. Alternatively, bake the chicken in a 375 degree Fahrenheit oven for 20-25 minutes. Once cooked, transfer the chicken to a cutting board and slice into thin strips. Set aside.
- Make the Chipotle Mayo: Finely chop the chipotle chiles in adobo sauce. In a small bowl, combine the chopped chiles, mayonnaise, and lime juice. Mix well and set aside.
- Prepare the Avocado Ranch Sauce: Mash the avocado in a small bowl until smooth. Add the ranch dressing and stir to combine thoroughly. Set aside for serving.
- Assemble the Burritos: Lay a flour tortilla flat and spread a line of chipotle mayo down the center. Arrange sliced grilled chicken, black beans, cooked Mexican rice, shredded lettuce, diced tomatoes, grated cheddar cheese, and tortilla strips over the chipotle mayo, leaving about a 1/2 inch border around the edges.
- Roll the Burritos: Fold one end of the tortilla over the filling, then tuck the sides inward and continue rolling firmly to enclose the fillings completely. Place the burrito seam side down on a work surface to seal.
- Grill the Burritos: Lightly coat a nonstick pan with oil and heat over medium heat. Place the burrito seam side down in the pan. Grill until the bottom is golden brown and crispy, then flip and grill the other side until golden brown. Remove from the pan once both sides are crisp and heated through.
- Serve: Serve the grilled burritos warm with the avocado ranch sauce on the side for dipping.
Notes
- You can substitute chicken breasts with thighs for juicier meat.
- For a spicier kick, add extra chipotle chiles or a dash of hot sauce in the chipotle mayo.
- If preferred, warm the tortillas before assembling for easier rolling.
- Use gluten-free tortillas to make this recipe gluten-free.
- The avocado ranch sauce can be made ahead and refrigerated for up to one day.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
