This burrito is also highly customizable. You can add cilantro lime rice, black beans, corn salsa, or even avocado for extra richness. It works great for meal prep and reheats beautifully, making it practical for busy weekdays. Serve it with extra chipotle ranch for dipping and a side of tortilla chips or a simple salad. Whether you’re feeding family or creating share-worthy food content, this burrito brings bold flavor and visual appeal every time.
Ingredients
2 large flour tortillas
2 cups cooked grilled chicken, sliced or chopped
1 cup cooked cilantro lime rice
½ cup black beans, drained
½ cup corn (fresh or canned)
1 cup shredded Mexican blend cheese
½ cup diced tomatoes
¼ cup red onion, finely chopped
For the Chipotle Ranch Sauce
½ cup ranch dressing
1–2 tablespoons minced chipotle peppers in adobo sauce
1 teaspoon lime juice
½ teaspoon garlic powder
Instructions
In a small bowl, mix ranch dressing, chipotle peppers, lime juice, and garlic powder until smooth. Adjust spice level to taste.
Warm the tortillas slightly to make them pliable.
Lay each tortilla flat and spread a spoonful of chipotle ranch in the center.
Layer rice, grilled chicken, black beans, corn, tomatoes, red onion, and shredded cheese evenly.
Fold in the sides, then roll tightly into a burrito.
Heat a skillet over medium heat. Place burritos seam-side down and cook 2–3 minutes per side until golden brown and slightly crispy.
Remove, slice in half, and drizzle with extra chipotle ranch before serving.