Chipotle Ranch Chicken Burritos

$- 2 grilled chicken breasts, diced into bite-sized pieces - 1 cup cooked brown rice, cooled - 1 can (15 oz) black beans, rinsed and drained - 1 cup frozen corn, thawed - 1 cup shredded cheddar cheese - 1/2 cup chipotle ranch dressing - 1 ripe avocado, sliced - 1/4 cup fresh cilantro, finely chopped - 4 large flour tortillas (10-inch size recommended) - Lime wedges, for garnish - Salt and freshly ground black pepper to taste Using high-quality ingredients makes a big difference. Fresh chicken gives great flavor. Opt for organic chicken if you can. Choose whole grain brown rice for added nutrition. Look for low-sodium black beans to keep the dish healthy. Fresh corn is best, but frozen works well too. Always use fresh cheddar cheese for a richer taste. If you need a swap, there are options. For a vegetarian burrito, use grilled tofu or tempeh instead of chicken. You can also try quinoa instead of brown rice for a protein boost. If you’re dairy-free, use a vegan cheese. For a gluten-free option, look for gluten-free tortillas. {{ingredient_image_2}} To make Chipotle Ranch Chicken Burritos, gather all your ingredients first. This way, you can work smoothly. You will need grilled chicken, brown rice, black beans, corn, cheese, ranch dressing, avocado, cilantro, and tortillas. This meal is fun, quick, and tasty! 1. Mix the Filling: In a large bowl, combine diced grilled chicken, brown rice, black beans, corn, shredded cheese, and chipotle ranch dressing. Add salt and pepper. Mix well until everything is coated in the dressing. 2. Prepare the Tortillas: Lay out your large flour tortillas on a clean surface. Spoon a good amount of the chicken and rice mixture in the center. Leave about 2 inches of space around the edges. 3. Add Toppings: Place a few slices of avocado on top of the filling. Sprinkle with chopped cilantro for extra flavor. 4. Roll the Burritos: Fold the sides of each tortilla over the filling. Start rolling from the bottom edge to seal in all the deliciousness. 5. Cook the Burritos: Heat a skillet over medium heat. Place the burritos seam-side down in the skillet. Cook for 3-4 minutes on each side until they are crispy and golden. 6. Rest and Serve: Remove the burritos from the skillet and let them rest for a minute. You can slice them in half for easier eating. Serve warm with lime wedges for a zesty touch. - Don’t Overfill: If you add too much filling, it can spill out. Keep it simple. - Crispier Tortillas: Cooking them longer gives a crunchier texture. Just watch closely so they don’t burn. - Fresh Herbs: Always use fresh cilantro for the best taste. You can substitute with parsley if needed. These tips will help you create burritos that are not only delicious but also beautiful. Enjoy your meal prep! You can change the taste of your Chipotle Ranch Chicken Burritos easily. Try adding spices like cumin or paprika. These give a warm flavor that brightens the dish. Want more heat? Add chopped jalapeños or hot sauce. If you love herbs, mix in fresh lime juice or extra cilantro. You can even swap the chipotle ranch dressing for a creamy avocado dressing for a cool twist. Prep your burritos in advance to save time. You can make a big batch and freeze them. Wrap each burrito tightly in foil or plastic wrap. Place them in a freezer bag, and they can last up to three months. When you want one, just heat it in the oven or microwave. This keeps the flavor fresh and the filling warm. Serve your burritos with tasty sides. A fresh salad with lime dressing is a great choice. You can also add tortilla chips with salsa or guacamole. If you want a warm side, try Spanish rice or refried beans. These sides balance well with the burritos and make your meal feel complete. Pro Tips Use Leftovers Wisely: If you have leftover grilled chicken or other ingredients, this recipe is a great way to repurpose them into a delicious meal. Customize Your Filling: Feel free to add other ingredients like bell peppers, onions, or even rice alternatives like quinoa for a unique twist on the burrito. Perfectly Toasted Tortillas: For extra flavor, you can brush the tortillas with olive oil before toasting them in the skillet. Make Ahead: Prepare the filling in advance and store it in the fridge. Assemble and cook the burritos when you’re ready to serve! {{image_4}} You can easily make these burritos vegetarian or vegan. Instead of chicken, use grilled veggies like zucchini, bell peppers, or mushrooms. You can also add extra black beans or chickpeas for protein. For a creamy touch, use a vegan ranch dressing. This keeps the flavor without animal products. If you want to switch up the protein, try ground turkey or beef. You can also use shredded pork for a smoky taste. For a lighter option, grilled shrimp works great. Just cook the protein first, then mix it with the other ingredients. Each option adds its own flavor, making the burrito more fun. To adjust the spice level, you can change the chipotle ranch dressing. For a milder taste, use less dressing or choose a creamy dressing without spice. If you like it hot, add chopped jalapeños or a sprinkle of cayenne pepper to the mix. You control the heat, making it perfect for everyone! To keep your burritos fresh, wrap them tightly in plastic wrap. Place them in an airtight container. You can also use foil for extra protection. Store them in the fridge for up to three days. If you want to keep them longer, freeze the burritos. When you’re ready to eat your burritos, take them out of the fridge or freezer. If frozen, let them thaw in the fridge overnight. To reheat, place the burrito in a skillet over medium heat. Cook for about 5-7 minutes, turning it until heated through. You can also microwave it for 1-2 minutes. Just make sure to cover it with a damp paper towel to keep it from drying out. Grilled chicken lasts about three to four days in the fridge. Cooked brown rice stays good for up to a week. Black beans can last four to five days. Frozen corn keeps well for six months in the freezer. Shredded cheese lasts about a week or two in the fridge. It’s best to check the dates on your packaging to ensure freshness. To make chipotle ranch, blend these ingredients: - 1 cup mayonnaise - 1/2 cup sour cream - 2 tablespoons chipotle peppers in adobo sauce - 1 tablespoon lime juice - Salt to taste. Mix these in a bowl until smooth. Adjust spice by adding more chipotle if needed. This ranch adds a smoky kick to your burritos. If you need a tortilla swap, try these: - Lettuce wraps for a low-carb option - Rice paper for a fresh taste - Pita bread for a unique twist. These options keep your burrito filling while changing the flavor and texture. You can enhance your burrito with these sauces: - Salsa for a fresh, tangy kick - Guacamole for creaminess - Hot sauce for heat. These sauces complement the chipotle ranch, adding layers of flavor to your meal. Yes, you can! Prepare your filling and store it in the fridge for up to three days. Just assemble the burritos when you’re ready to eat. This saves time and keeps meals fresh. Wrap leftover burritos in foil or plastic wrap. Place them in an airtight container. Store in the fridge for up to three days. This keeps them fresh and ready to eat. Absolutely! To freeze, wrap each burrito tightly in plastic wrap and then in foil. They can last up to three months in the freezer. Just thaw in the fridge before reheating. These sides pair nicely with burritos: - Mexican rice for extra carbs - Refried beans for a hearty touch - A fresh salad for crunch. These sides balance the flavors of your burrito meal perfectly. This article covered how to make delicious burritos. We explored key ingredients and quality notes. You learned about healthy substitutions for your needs. I shared step-by-step instructions for cooking them perfectly. We discussed tips for customizing flavors and making burritos ahead of time. By understanding variations like vegetarian options and adjusting spice levels, you can get creative. Storing leftovers properly will help you enjoy them later. Use the FAQs for extra help. Now, you’re ready to make burritos that suit your taste!$

Chipotle Ranch Chicken Burritos

Delicious burritos filled with grilled chicken, brown rice, black beans, corn, cheese, and chipotle ranch dressing.

Print Recipe Pin Recipe

Course Main Course

Cuisine Mexican

Servings 4

Calories 600 kcal

Ingredients

2 pieces grilled chicken breasts, diced into bite-sized pieces
1 cup cooked brown rice, cooled
1 can black beans, rinsed and drained (15 oz)
1 cup frozen corn, thawed
1 cup shredded cheddar cheese
1/2 cup chipotle ranch dressing
1 piece ripe avocado, sliced
1/4 cup fresh cilantro, finely chopped
4 pieces large flour tortillas (10-inch size recommended)
to taste salt and freshly ground black pepper

Instructions

In a large mixing bowl, combine the diced grilled chicken, cooked brown rice, black beans, thawed corn, shredded cheddar cheese, and chipotle ranch dressing. Season the mixture with salt and freshly ground black pepper to your liking. Stir well until all ingredients are thoroughly combined and coated in the dressing.
On a clean, flat surface, lay out the flour tortillas. In the center of each tortilla, spoon a generous portion of the chicken and rice mixture, ensuring to leave about 2 inches of space around the edges for folding.
Top the filling with a few slices of creamy avocado and a sprinkle of the freshly chopped cilantro for added flavor and freshness.
To form the burritos, fold in the sides of each tortilla over the filling, then starting from the bottom edge, roll the tortilla up tightly to enclose the filling completely, ensuring it is sealed securely.
Preheat a skillet over medium heat. Once hot, place the burritos seam-side down onto the skillet. Cook for about 3-4 minutes on each side, or until the tortillas are crispy and beautifully golden brown.
Carefully remove the burritos from the skillet and allow them to rest for about a minute. For easier consumption, slice each burrito in half if desired.
Serve the burritos warm, alongside fresh lime wedges for an added burst of refreshing zest!

Notes

Serve with lime wedges for added zest.

Keyword burritos, chicken, chipotle, easy, ranch