Smoky Ranch Grilled Chicken Burrito
Grilled lime marinated chicken wrapped in a flour tortilla with rice, fresh toppings, and a smoky ranch sauce.
Equipment
- Grill or grill pan
- 2 mixing bowls
- Instant read thermometer
- Tongs
- Cutting board
- Small bowl
Ingredients
Main Ingredients
- 1 lb boneless chicken breasts or thighs
- 2 tbsp olive oil
- 2 cloves garlic minced
- 2 tbsp lime juice
- 1 tsp smoked chili powder
- 1 tsp smoked paprika
- 1 tsp ground cumin
- ¼ tsp salt
- ½ tsp black pepper
- ½ cup ranch dressing for the sauce
- 1 tbsp smoked jalapenos in adobo sauce finely chopped
- 1 tsp garlic powder
- 4 large flour tortillas 10 inch
- 1 cup cooked rice
- 1 cup diced tomatoes
- ¼ cup chopped red onion
- ¼ cup chopped cilantro
- 1 cup shredded lettuce
- ½ cup shredded cheese
- 1 medium avocado sliced
Instructions
Cooking
- Marinate. Stir the oil, lime juice, garlic, and spices together and coat the chicken. Rest 30 minutes.
- Mix the sauce. Combine the ranch, adobo jalapenos, and garlic powder in a separate bowl.
- Grill. Grill the chicken over medium high heat for 6 to 7 minutes per side until 165 degrees F.
- Slice. Rest the chicken for 5 minutes, then slice thinly.
- Fill. Layer rice, chicken, tomatoes, onion, cilantro, lettuce, cheese, avocado, and sauce on warm tortillas.
- Roll. Fold in the sides and roll tightly, then slice in half to serve.
Notes
Substitutions: Use leftover cooked chicken, a different cheese, or skip the rice.
Tips: Keep the sauce separate from raw chicken and check the center for 165 degrees F.
Storage: Refrigerate wrapped burritos for up to 3 days or freeze without lettuce or avocado for up to 1 month.