Ingredients
Equipment
Method
- In a medium bowl, toss the chicken breasts with olive oil, smoked paprika, chili powder, cumin, garlic powder, salt, and pepper. Ensure the chicken is evenly coated.1.5 lbs boneless, skinless chicken breasts or thighs, 2 tablespoons olive oil, 1 teaspoon smoked paprika, 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/2 teaspoon garlic powder, to taste salt and freshly ground black pepper
- Preheat your grill or a grill pan to medium-high heat. Grill the chicken 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). Let the chicken rest for 5-10 minutes before dicing or shredding it.
- While the chicken is resting, prepare the sauce. In a separate bowl, combine the Greek yogurt, mayonnaise, chopped cilantro, lime juice, minced chipotle peppers in adobo sauce, adobo sauce, onion powder, salt, and pepper. Whisk until smooth and well combined. Taste and adjust seasonings as needed, adding more chipotle for extra spice.1 cup Greek yogurt (plain, full-fat for best results), 1/4 cup mayonnaise, 2 tablespoons chopped fresh cilantro, 1 tablespoon lime juice, 1 teaspoon chipotle peppers in adobo sauce (minced), plus more for extra heat, 1/2 teaspoon adobo sauce from the can, 1/4 teaspoon onion powder, salt and freshly ground black pepper to taste
- Warm the flour tortillas. This can be done by briefly heating them in a dry skillet, in the microwave wrapped in a damp paper towel, or directly over a low gas flame for a slightly charred effect.8 large flour tortillas (burrito-sized)
- Lay a warmed tortilla flat. Spread a generous amount of the chipotle ranch sauce down the center. Top with a portion of the diced or shredded grilled chicken, cooked rice, black beans, corn, shredded lettuce, diced red onion, and shredded cheese.8 large flour tortillas (burrito-sized), 2 cups shredded romaine lettuce, 1 cup cooked white or brown rice, 1 cup black beans, rinsed and drained, 1/2 cup corn kernels (fresh, frozen, or canned), 1/2 cup shredded Monterey Jack or cheddar cheese, 1/4 cup diced red onion
- Fold in the sides of the tortilla over the filling, then tightly roll from the bottom upwards.
- Enjoy immediately, or for a slightly crispier exterior, you can briefly grill or pan-fry the rolled burritos on each side until golden brown.
Notes
Storing and Reheating Tips:
Refrigeration: Wrap individual burritos tightly in plastic wrap or aluminum foil, or store them in an airtight container. They will stay fresh in the refrigerator for up to 2-3 days.
Freezing: Wrap them individually and securely in plastic wrap, then place them in a freezer-safe bag or container. Frozen burritos can be stored for up to 1-2 months.
Reheating (Refrigerator): Microwave for 1-2 minutes, or until heated through. For a crispier shell, place in a preheated oven at 350°F (175°C) for 10-15 minutes, or heat in a dry skillet over medium heat for a few minutes per side.
Reheating (Frozen): Thaw overnight in the refrigerator before reheating. Then, follow the reheating instructions for refrigerated burritos. Alternatively, reheat directly from frozen in a 350°F (175°C) oven for 25-30 minutes, or until heated through, flipping halfway through.
Refrigeration: Wrap individual burritos tightly in plastic wrap or aluminum foil, or store them in an airtight container. They will stay fresh in the refrigerator for up to 2-3 days.
Freezing: Wrap them individually and securely in plastic wrap, then place them in a freezer-safe bag or container. Frozen burritos can be stored for up to 1-2 months.
Reheating (Refrigerator): Microwave for 1-2 minutes, or until heated through. For a crispier shell, place in a preheated oven at 350°F (175°C) for 10-15 minutes, or heat in a dry skillet over medium heat for a few minutes per side.
Reheating (Frozen): Thaw overnight in the refrigerator before reheating. Then, follow the reheating instructions for refrigerated burritos. Alternatively, reheat directly from frozen in a 350°F (175°C) oven for 25-30 minutes, or until heated through, flipping halfway through.
