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Grilled Chicken Burrito with Chipotle Ranch

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  • Yield: 4
  • Prep Time:20 minutes
  • Cook Time: 30 minutes (+10 minutes standing time)
  • Total Time: 50 minutes

Ingredients

  • 2 tbsp lime juice
  • 2 tbsp olive oil
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 lb boneless skinless chicken breasts
  • 4 Frescados Burrito Style Flour Tortillas
  • 1/3 cup ranch dressing
  • 2 tbsp finely chopped canned chipotle pepper with adobo sauce
  • 1 avocado, halved, pitted, peeled and diced
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup pico de gallo
  • 2 tbsp finely chopped fresh cilantro
  • Lime wedges, for serving

Preparation

  1. In medium bowl, whisk together lime juice, olive oil, chili powder, cumin, garlic powder, salt and pepper. Toss chicken in marinade until coated; let stand for 10 minutes.
  2. Preheat grill to medium-high heat; grease grates well.
  3. Grill chicken (discard marinade), flipping occasionally, for 20 to 25 minutes or until grill-marked, cooked through and instant-read thermometer registers 165˚F when inserted into thickest part of chicken. Reduce grill heat to medium. Let chicken rest for 5 minutes and then slice.
  4. Meanwhile, warm tortillas according to package directions.
  5. In small bowl, whisk together ranch dressing and chipotle until blended.
  6. Arrange avocado down center of each tortilla, leaving 1-inch border at top and bottom. Top with Monterey Jack cheese, chicken and pico de gallo. Drizzle with chipotle ranch dressing and sprinkle with cilantro. Fold up bottom of tortilla over filling, then fold in sides; starting from bottom, roll up tightly.
  7. Grill burritos on preheated grill, turning occasionally, until golden brown all over and cheese is melted, about 8 to 10 minutes. Serve with lime wedges.

Tips: Substitute chicken breast with chicken thighs or tenders if desired.

Substitute Monterey Jack cheese with cheddar or Swiss cheese if preferred.