Ingredients:
For the Chicken Marinade:
2 chicken breasts or thighs
2–3 chipotle peppers in adobo sauce (or use dried chipotle seasoning)
2 tablespoons lime juice
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon cumin
1 teaspoon smoked paprika
Salt and pepper, to taste
For the Chipotle Ranch Sauce:
½ cup ranch dressing
1 tablespoon pureed chipotle peppers
1 teaspoon lemon juice
For Assembling the Burrito:
Warm tortillas
Spanish rice
Black beans
Optional toppings: diced tomatoes, shredded lettuce, or your favorite additions
Instructions:
1. Marinate the Chicken
In a bowl, mix together the chipotle peppers (or seasoning), lime juice, olive oil, garlic powder, cumin, smoked paprika, salt, and pepper.
Coat the chicken thoroughly with the marinade and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.
2. Grill the Chicken
Preheat your grill or grill pan.
Cook the marinated chicken until it's fully done, then let it rest for 5 minutes before slicing.
3. Make the Chipotle Ranch Sauce
Combine ranch dressing, pureed chipotle peppers, and lemon juice in a small bowl. Mix until smooth.
4. Build the Burritos
Lay a warm tortilla flat and layer with Spanish rice, black beans, grilled chicken, and any additional toppings you like (such as diced tomatoes or lettuce).
Roll up the burrito tightly and place seam side down in a hot skillet or on the grill.
5. Grill for Crispiness
Grill each burrito until golden and crisp on the outside.
6. Serve
For added freshness, top with shredded lettuce after grilling, if desired.
Slice and serve with extra chipotle ranch on the side!
Tips:
Personalize with your favorite fillings or use leftovers for a quick meal.
For extra heat, increase the chipotle in either the marinade or sauce.