Ingredients
Chicken and Burrito Filling
- 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 your grill to medium-high heat. Season the boneless skinless chicken breasts with your choice of salt and pepper or preferred spices. Grill the chicken for 6-8 minutes per side, or until cooked through with an internal temperature of 165°F. Remove from grill and let rest for 5 minutes before slicing thinly.
- Make the Chipotle Mayo: In a small food processor or blender, combine the chipotle chiles in adobo sauce, mayonnaise, and lime juice. Blend until smooth. Adjust seasoning with salt or lime juice as desired.
- Make the Avocado Ranch Sauce: In a blender or food processor, combine the ripe avocado and ranch dressing. Blend until creamy and smooth. Set aside.
- Warm the Tortillas: Lightly warm the flour tortillas on the grill or in a skillet for about 15-20 seconds per side to make them pliable for rolling.
- Assemble the Burritos: Lay a warm tortilla flat. Spread a generous layer of chipotle mayo down the center. Layer sliced grilled chicken, black beans, cooked Mexican rice, diced tomato, shredded lettuce, grated cheddar cheese, tortilla strips, and a drizzle of avocado ranch sauce.
- Roll the Burritos: Fold in the sides of the tortilla and roll tightly from one end to the other to enclose all fillings securely.
- Serve: Serve the burritos immediately with extra avocado ranch sauce or chipotle mayo on the side for dipping.
Notes
- For extra heat, add additional chipotle chiles or hot sauce to the chipotle mayo.
- You can substitute cooked brown rice or any preferred rice for Mexican rice.
- Grill vegetables like bell peppers or onions along with the chicken for added flavor and texture.
- To make this recipe gluten-free, use corn tortillas instead of flour tortillas.
- Leftover burritos can be wrapped in foil and refrigerated for up to 2 days; reheat in an oven or skillet for best texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
