Spicy Mexican Chicken Wrap (Print Version)
# Ingredients:
→ For the Chicken Marinade
01 -
2 boneless skinless chicken breasts
02 -
2 tablespoons olive oil
03 -
2 tablespoons lime juice
04 -
1 tablespoon chipotle chili powder
05 -
1 teaspoon smoked paprika
06 -
1 teaspoon garlic powder
07 -
1 teaspoon onion powder
08 -
1 teaspoon cumin
09 -
Salt and pepper to taste
→ For the Burritos
10 -
4 large flour tortillas
11 -
1 cup cooked white or brown rice
12 -
1 cup black beans, drained and rinsed
13 -
1 cup shredded cheddar or Monterey Jack cheese
14 -
1 cup shredded lettuce
15 -
½ cup diced tomatoes
16 -
½ cup corn kernels (optional)
17 -
¼ cup chopped cilantro (optional)
18 -
½ cup chipotle ranch dressing
# Instructions:
01 -
Mix olive oil, lime juice, chipotle powder, paprika, garlic powder, onion powder, cumin, salt and pepper in a bowl. Coat chicken breasts with this mixture, cover and chill for at least 20 minutes (up to 2 hours for more flavor).
02 -
Heat your grill or grill pan to medium-high. Cook the chicken for 6-8 minutes on each side until it reaches 165°F inside. Let it rest for 5 minutes before slicing into strips.
03 -
Warm your tortillas in a dry pan or microwave until soft. Heat up the black beans and rice if they're not already warm.
04 -
Spread 1-2 tablespoons of chipotle ranch dressing in the middle of each tortilla. Layer on rice, beans, chicken strips, cheese, lettuce, tomatoes, corn and cilantro if using.
05 -
Fold in the sides of each tortilla, then roll up from the bottom to form a burrito. Enjoy right away or quickly grill the wrapped burrito for a crispy outside.
# Notes:
01 -
These burritos can be made ahead and wrapped in foil for a quick grab-and-go lunch.
02 -
For a spicier version, add sliced jalapeños or a dash of hot sauce.
03 -
Leftover chicken works great in this recipe if you're short on time.