Ingredients:

  • 1 lb (454g) boneless, skinless chicken breasts
  • 2 tbsp (30ml) olive oil
  • 1 lime, juiced (approximately 2 tbsp or 30ml)
  • 1 tbsp (15ml) chili powder
  • 1 tsp (5ml) cumin
  • 1/2 tsp (2.5ml) garlic powder
  • 1/4 tsp (1.25ml) smoked paprika
  • Salt and pepper to taste
  • 1 cup (240ml) mayonnaise
  • 1/2 cup (120ml) sour cream
  • 1-2 canned chipotle peppers in adobo sauce, minced (adjust to your spice preference)
  • 1 tbsp (15ml) adobo sauce from the can of chipotles
  • 1 clove garlic, minced
  • 1 tbsp (15ml) lime juice
  • 1/4 cup (60ml) chopped fresh cilantro
  • 1/2 tsp (2.5ml) dried dill
  • Salt and pepper to taste
  • 4 large flour tortillas (10-12 inches in diameter)
  • 1 cup (225g) cooked rice (Mexican or Cilantro Lime recommended)
  • 1 cup (225g) black beans, rinsed and drained
  • 1 cup (225g) shredded cheddar cheese
  • 1/2 cup (115g) pico de gallo or your favorite salsa
  • 1 avocado, sliced (optional)
  • Shredded lettuce (optional)

Instructions:

  1. Combine marinade ingredients in a bowl. Add chicken, coat well, and marinate for at least 30 minutes (or up to overnight).
  2. Whisk together mayonnaise, sour cream, minced chipotles, adobo sauce, garlic, lime juice, cilantro, dill, salt, and pepper in a bowl. Adjust seasonings to taste. Refrigerate until ready to use.
  3. Preheat grill to medium-high heat. Grill chicken for 5-7 minutes per side, or until cooked through and the internal temperature reaches 165°F (74°C). Let rest for 5 minutes, then slice or shred.
  4. Briefly warm tortillas in a dry skillet or microwave to make them pliable.
  5. Lay a tortilla flat. Spread a layer of chipotle ranch on the tortilla. Top with rice, black beans, cheese, grilled chicken, pico de gallo, avocado (if using), and lettuce (if using).
  6. Fold in the sides of the tortilla, then fold up the bottom and roll tightly to close.
  7. Serve immediately. For an extra touch, lightly grill the outside of the assembled burrito to crisp it up.