Grilled Chicken Burrito (Printable Version)
# What You'll Need:
→ Chicken Marinade
01 -
Some salt and ground black pepper, add as much as you like
02 -
1 teaspoon ground cumin
03 -
1 teaspoon onion powder
04 -
1 teaspoon garlic powder
05 -
1 teaspoon smoked paprika
06 -
1 tablespoon chipotle chili powder
07 -
2 tablespoons lime juice, fresh squeezed
08 -
2 tablespoons olive oil
09 -
2 chicken breasts, boneless and skinless
→ Burrito Assembly
10 -
120 millilitres chipotle ranch dressing
11 -
15 grams fresh cilantro, chopped (just if you like)
12 -
85 grams corn (totally up to you)
13 -
80 grams tomatoes, diced
14 -
60 grams lettuce, shredded
15 -
110 grams cheddar or Monterey Jack cheese, shredded
16 -
170 grams black beans, drained and rinsed
17 -
250 grams rice, cooked—white or brown
18 -
4 flour tortillas, big ones
# Steps to Follow:
01 -
Tuck the burrito sides in and roll it up tight from the bottom. Wanna toast it? Toss it in a pan for a crispy finish. Eat right away!
02 -
Scoop a bit of chipotle ranch dressing down the center of each tortilla. Pile on some rice, then beans, add your sliced chicken, sprinkle cheese, throw in lettuce, tomatoes, corn if you feel like it, and finish with a cilantro shower if you want fresh vibes.
03 -
Microwave or heat tortillas in a dry pan till they're soft and not stiff. If your rice or beans are cold, warm them up too.
04 -
Cook those marinated chicken breasts on a preheated grill or grill pan, medium-high. Each side needs about 6–8 minutes. When they hit 74°C inside, they're done. Let them chill for 5 minutes and then slice 'em up.
05 -
Coat those chicken breasts with your marinade. Pop them in the fridge for at least 20 minutes—2 hours is even better if you can wait. Flavor gets deeper the longer it sits.
06 -
Mix together the olive oil, lime juice, chipotle chili, smoked paprika, garlic and onion powders, cumin, plus some salt and pepper in a bowl till it looks smooth.
# Additional Tips:
01 -
Leaving chicken in the marinade for extra time really kicks up the flavor.
02 -
Tortillas roll up way easier and don’t split when you warm them first.