Chipotle Ranch Chicken Wrap (Printable Version)
# What You'll Need:
→ Chicken Soak
01 -
2 chicken breasts, no skin or bones
02 -
2 tbsp olive oil
03 -
2 tbsp fresh lime juice
04 -
1 tbsp chipotle chili powder
05 -
1 tsp smoked paprika
06 -
1 tsp garlic powder
07 -
1 tsp onion powder
08 -
1 tsp ground cumin
09 -
Salt and cracked black pepper, as much as you like
→ Building the Burrito
10 -
4 big flour tortillas
11 -
1 cup rice, any type cooked
12 -
1 cup black beans, rinsed
13 -
1 cup grated cheddar or Monterey Jack
14 -
1 cup lettuce, shredded
15 -
1/2 cup chopped tomatoes
16 -
1/2 cup sweet corn (toss in if you like)
17 -
1/4 cup fresh cilantro, ripped up (optional)
18 -
1/2 cup chipotle ranch sauce
# Steps to Follow:
01 -
Combine cumin, smoked paprika, garlic powder, chipotle chili powder, lime juice, olive oil, onion powder, salt, and pepper in a bowl. Pretty simple.
02 -
Toss chicken breasts in the marinade, coat them well. Seal it up and chill in the fridge for at least 20 minutes, a couple hours if you want max flavor.
03 -
Get your grill or grill pan hot, medium-high. Sear the chicken for 6–8 minutes on each side. When the middle hits 165°F (74°C), it’s done. Let them hang out for 5 minutes and then slice thin.
04 -
Microwave or skillet your tortillas until soft. Heat up your beans and rice if they’re cold.
05 -
Lay out one tortilla. Spoon some chipotle ranch in the center. Add a pile of rice, then beans, chicken strips, cheese, lettuce, tomatoes, corn (if you want it), and some cilantro on top.
06 -
Tuck in the sides, roll up from the bottom real tight. Dig in right away, or stick it seam-side down in a hot pan for a crunchy shell.
# Additional Tips:
01 -
Letting chicken sit after grilling keeps it juicy and easier to cut.
02 -
Grilling the burrito a little bit adds a tasty crisp and boosts the flavor.