Ingredients
Equipment
Method
- In a medium bowl, season the chicken breasts or thighs with olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. In a small bowl, combine the minced chipotle peppers and adobo sauce. Add this mixture to the chicken and toss well to coat evenly. You can marinate the chicken for at least 15 minutes, or up to a few hours in the refrigerator for deeper flavor.1.5 pounds boneless, skinless chicken breasts or thighs, 2 tablespoons olive oil, 1 teaspoon chili powder, 1 teaspoon cumin, 1/2 teaspoon smoked paprika, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, to taste salt and freshly ground black pepper, 1-2 chipotle peppers in adobo sauce, finely minced, 1 tablespoon adobo sauce from the can
- Heat a large skillet or cast-iron pan over medium-high heat. Once hot, add the seasoned chicken and cook for 6-8 minutes per side, or until cooked through and no longer pink in the center. The internal temperature should reach 165°F (74°C). Once cooked, remove the chicken from the skillet and let it rest for about 5 minutes before shredding or cubing it.
- While the chicken is cooking or resting, prepare the chipotle ranch dressing. In a small bowl, combine the mayonnaise, sour cream ( or Greek yogurt), chopped cilantro, lime juice, chipotle powder, garlic powder, onion powder, salt, and pepper. Whisk until smooth and creamy. Add milk or water, one tablespoon at a time, until you achieve your desired drizzling consistency. Taste and adjust seasoning as needed.1/2 cup mayonnaise, 1/4 cup sour cream or plain Greek yogurt, 2 tablespoons chopped fresh cilantro, 1 tablespoon lime juice, 1 teaspoon chipotle powder, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, to taste salt and freshly ground black pepper, 1-2 tablespoons milk or water
- Briefly warm the flour tortillas to make them pliable and less prone to tearing. You can do this by heating them one at a time in a dry skillet over medium heat for about 30 seconds per side, or by wrapping them in a damp paper towel and microwaving them for 20-30 seconds.4 large burrito-sized flour tortillas
- Lay a warmed tortilla flat on a clean surface. Spread a generous amount of chipotle ranch dressing down the center of the tortilla, leaving a border. Layer on the cooked rice, black beans, corn, shredded chicken, and shredded cheese. Add any other desired fillings at this stage.4 large burrito-sized flour tortillas, 1 cup cooked white or brown rice, 1 cup cooked black beans, rinsed and drained, 1 cup shredded Monterey Jack or cheddar cheese, 1/2 cup corn kernels, optional chopped avocado, optional pico de gallo, optional shredded lettuce, optional extra cilantro, optional lime wedges
- Fold in the sides of the tortilla over the filling, then tightly roll up the bottom edge to enclose the filling. Tuck in the ends if possible, or simply enjoy the open-ended wrap. Cut the burrito in half if desired, and serve immediately with extra chipotle ranch dressing and your favorite optional toppings like avocado, pico de gallo, or a squeeze of lime.
Notes
This recipe is for the Best Chipotle Ranch Chicken Burrito.
