Description
This grilled chicken burrito offers a harmonious blend of flavors and textures, encased in a lightly toasted flour tortilla. Tender, seasoned grilled chicken is combined with fresh diced tomatoes, creamy avocado, and a vibrant shredded cabbage slaw. The burrito is generously drizzled with a smoky, tangy chipotle ranch sauce and a cool, herbaceous avocado crema, creating a satisfying and balanced meal.
Ingredients
- For the Grilled Chicken:
- 2 boneless, skinless chicken breasts (about 1.5 lbs total)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- Salt and black pepper to taste
- For the Chipotle Ranch Sauce:
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons buttermilk
- 1 tablespoon fresh lime juice
- 1–2 tablespoons adobo sauce from canned chipotles (adjust to desired spice)
- 1 teaspoon dried dill
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and black pepper to taste
- For the Avocado Crema:
- 1 ripe avocado, pitted and peeled
- 1/4 cup sour cream or plain Greek yogurt
- 1 tablespoon fresh lime juice
- 2 tablespoons fresh cilantro, chopped
- 1–2 tablespoons water (for thinning, if needed)
- Salt to taste
- For the Burritos:
- 4 large (10-12 inch) flour tortillas
- 1 cup cooked rice (white or brown)
- 1 cup shredded Monterey Jack or cheddar cheese
- 1/2 cup diced tomatoes
- 1 cup shredded green cabbage or lettuce
Instructions
- **Prepare the Chicken:** Pat chicken breasts dry. In a bowl, toss chicken with olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Grill chicken over medium-high heat for 6-8 minutes per side, or until cooked through and internal temperature reaches 165°F (74°C). Let rest for 5 minutes, then dice or shred.
- **Make the Chipotle Ranch Sauce:** In a small bowl, whisk together mayonnaise, sour cream, buttermilk, lime juice, adobo sauce, dill, garlic powder, onion powder, salt, and pepper until smooth. Taste and adjust seasonings.
- **Make the Avocado Crema:** In a blender or food processor, combine avocado, sour cream (or Greek yogurt), lime juice, cilantro, and salt. Blend until smooth and creamy, adding water a tablespoon at a time if needed to reach desired consistency.
- **Assemble the Burritos:** Warm tortillas briefly in a dry skillet or microwave to make them more pliable.
- Lay a tortilla flat. Spread about 1/4 cup of cooked rice in a line down the center, leaving space on the sides.
- Top the rice with a portion of the diced grilled chicken, shredded cheese, diced tomatoes, and shredded cabbage.
- Drizzle generously with Chipotle Ranch Sauce and Avocado Crema.
- **Fold the Burrito:** Fold in the short sides of the tortilla, then fold the long side closest to you over the filling, tucking it in tightly. Roll the burrito away from you, keeping it snug, until fully enclosed.
- Repeat with remaining tortillas and filling. Serve immediately, optionally grilling or toasting the assembled burritos for a few minutes per side for a crisp exterior.
Notes
For extra flavor, marinate the chicken for at least 30 minutes or up to 4 hours before grilling.
Warm tortillas slightly before assembling to prevent tearing and make them easier to roll.
Customize your fillings with black beans, corn, or pickled jalapeños for added texture and flavor.
Leftover sauces can be stored in airtight containers in the refrigerator for up to 3-4 days.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 680
- Fat: 30g
- Carbohydrates: 60g
- Protein: 45g