In a small bowl, mix together olive oil, chili powder, cumin, garlic powder, salt, and pepper. Rub the mixture all over the chicken breasts.
1 tbsp olive oil, 1 tsp chili powder, 1/2 tsp cumin, 1/4 tsp garlic powder, Salt and pepper, 1 lb boneless, skinless chicken breasts
Grill the chicken over medium heat for 6-8 minutes per side, or until cooked through and internal temperature reaches 165°F (74°C). Let the chicken rest for 5 minutes before slicing into strips.
1 lb boneless, skinless chicken breasts
In a medium bowl, whisk together the mayonnaise, sour cream, minced chipotle pepper (with adobo sauce), lime juice, garlic powder, and salt until smooth. Adjust seasoning to taste.
1/2 cup mayonnaise, 1/4 cup sour cream, 1 chipotle pepper in adobo sauce, minced, 1 tbsp lime juice, 1/2 tsp garlic powder, Pinch of salt
Warm the tortillas in a dry skillet or microwave for a few seconds to make them pliable.
4 large flour tortillas
Spread a generous amount of chipotle ranch sauce on each tortilla.
Add the sliced grilled chicken, rice, black beans, cheddar cheese, and cilantro (if using).
1 lb boneless, skinless chicken breasts, 1 cup cooked rice, 1 cup black beans, rinsed and drained, 1/2 cup shredded cheddar cheese, 1/4 cup chopped cilantro
Fold in the sides of the tortilla, then roll it up tightly from the bottom.
For extra flavor and texture, toast the assembled burritos in a dry skillet for 1-2 minutes per side until golden brown.
Serve your delicious Chipotle Ranch Grilled Chicken Burrito immediately with your favorite toppings. Enjoy!
