Chipotle Ranch Chicken Wrap (Printable Recipe)
Spiced-up grilled chicken pairs with creamy chipotle ranch, veggies, and beans inside a hot tortilla.
# Ingredients You'll Need:
→ Chicken Marinade
01 -
Salt and pepper, as much as you want
02 -
5 millilitres ground cumin
03 -
5 millilitres onion powder
04 -
5 millilitres garlic powder
05 -
5 millilitres smoked paprika
06 -
15 millilitres chipotle chili powder
07 -
30 millilitres freshly squeezed lime juice
08 -
30 millilitres olive oil
09 -
2 boneless, skinless chicken breasts
→ Burrito Assembly
10 -
125 millilitres chipotle ranch dressing
11 -
60 millilitres chopped cilantro (if you like)
12 -
125 millilitres corn kernels (your call)
13 -
125 millilitres diced tomatoes
14 -
250 millilitres shredded lettuce
15 -
250 millilitres shredded cheddar or Monterey Jack cheese
16 -
250 millilitres drained and rinsed black beans
17 -
250 millilitres cooked white or brown rice
18 -
4 large flour tortillas
# Steps to Follow:
01 -
Let the hot chicken hang out for a few minutes so it stays juicy. Then use a sharp knife to cut it up into strips.
02 -
Get your grill or grill pan fired up to medium-high. Once it's nice and hot, throw on those marinated chicken breasts. Cook them for about 6 to 8 minutes on each side. You're good to go when the inside hits 74°C.
03 -
Pop your tortillas into the microwave or a hot pan so they're nice and bendy. Make sure your beans and rice aren't cold anymore.
04 -
Toss olive oil and lime juice into a bowl with the chipotle powder, smoked paprika, garlic powder, onion powder, cumin, and a bit of salt and pepper. Dunk the chicken in until it's all coated. Stick it in the fridge for at least 20 minutes (2 hours makes it even tastier).
05 -
Put each tortilla flat on the counter. Spoon on a bit of chipotle ranch dressing in the middle. Pile on the rice, beans, chicken bits, cheese, lettuce, tomato, and corn if you want. Sprinkle on some cilantro to finish it off.
06 -
Fold the sides in and tuck everything in tight as you roll up from the bottom. Eat them right away or toss them back on the grill if you want a crunchier outside.
# Extra Tips:
01 -
Let your chicken sit a bit after grilling so it doesn't dry out when you cut it.