2 boneless skinless chicken breasts

2 tablespoons olive oil

2 tablespoons lime juice

1 tablespoon chipotle chili powder

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon cumin

Salt and pepper to taste

4 large flour tortillas

1 cup cooked white or brown rice

1 cup black beans, drained and rinsed

1 cup shredded cheddar or Monterey Jack cheese

1 cup shredded lettuce

½ cup diced tomatoes

½ cup corn kernels (optional)

¼ cup chopped cilantro (optional)

½ cup chipotle ranch dressing

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In a small bowl, combine olive oil, lime juice, chipotle chili powder, smoked paprika, garlic powder, onion powder, cumin, salt, and pepper. Mix well. Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over the chicken. Seal and refrigerate for at least 30 minutes.
Preheat your grill or grill pan to medium-high heat. Remove the chicken from the marinade and grill for 6-8 minutes on each side, or until the chicken reaches an internal temperature of 165°F (74°C). Let the chicken rest for a few minutes before slicing it into strips.
Warm the flour tortillas slightly in the microwave for 10-15 seconds. On each tortilla, add a scoop of cooked rice, followed by black beans, grilled chicken, shredded cheese, lettuce, diced tomatoes, corn (if using), and chopped cilantro (if using).
Drizzle the chipotle ranch dressing over the ingredients.
Fold in the sides of the tortilla, then roll it up tightly from the bottom, securing all the fillings inside.
Cut the burritos in half if desired and serve with extra chipotle ranch dressing or your favorite salsa on the side.

For a vegetarian option, skip the chicken and use grilled vegetables like zucchini, bell peppers, and onions.

If you want extra heat, add sliced jalapeños or a spoonful of hot sauce to your burrito.

Feel free to use your favorite cheese or a combination like pepper jack for a spicier burrito.

For a cool contrast to the heat, add slices of creamy avocado.

You can meal prep by cooking and storing the chicken and other fillings separately and assembling the burritos throughout the week.