Summer evenings call for meals that are light yet filling. You want a dinner that is fast and fresh. This Grilled Chicken Burrito is the perfect solution for your family. It keeps you out of the hot kitchen for long hours.
The smoky chipotle flavor feels like a backyard barbecue. It is satisfying and full of bright, seasonal colors. You will love how easy it is to assemble. Dinner will be ready before the sun even sets.
Why This Recipe Is a Winner
This meal is a total lifesaver for busy families. It combines healthy ingredients with flavors kids actually love. The chicken is tender and full of smoky spice. Using Greek yogurt in the ranch makes it a high-protein powerhouse.
It is the ideal choice for a healthy reset this week. You get fiber from the beans and brown rice. The cool ranch dressing balances the warm chipotle perfectly. It is a fresh and balanced meal you can feel good about serving.
Simple Method
Making these burritos is very straightforward and stress-free. You only need a simple grill pan for the chicken. The meat marinates quickly while you prep the other fillings. Even beginners can roll these like a pro. Healthy cooking does not have to be complicated or difficult.
Ingredients You’ll Need
These ingredients are mostly pantry staples with a few fresh additions.
- 1.5 lbs chicken breast, sliced into strips
- 2 tablespoons chipotle peppers in adobo, minced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 4 large whole wheat tortillas
- 2 cups cooked brown rice
- 1 cup canned black beans, rinsed and drained
- 0.5 cup plain non-fat Greek yogurt
- 1 tablespoon ranch seasoning mix
- 1 tablespoon lime juice
- 1 cup shredded low-fat cheddar cheese
- 1 cup shredded romaine lettuce
Step-by-Step
- Whisk together minced chipotle peppers, garlic powder, onion powder, and salt in a bowl.
- Coat chicken strips in the chipotle mixture and marinate for 10 minutes.
- Heat a non-stick grill pan over medium-high heat and cook chicken for 6-8 minutes until internal temperature reaches 165 degrees Fahrenheit.
- In a small bowl, combine Greek yogurt, ranch seasoning, and lime juice to create the chipotle ranch dressing.
- Lay out tortillas and distribute cooked brown rice, black beans, grilled chicken, and shredded cheese evenly across them.
- Drizzle the chipotle ranch dressing over the fillings and top with shredded lettuce.
- Fold the sides of the tortillas inward and roll tightly to seal the burritos.
- Optional: Sear the assembled burritos in a dry skillet for 1 minute per side until the exterior is crisp and golden.
Best Ways to Enjoy It
Serve these burritos warm for the best experience. You can pair them with a side of fresh fruit. A simple corn salad also makes a wonderful summer side. Set out extra bowls of salsa for dipping. Enjoy your meal on the patio for a fun family dinner.
Keep It Fresh
Store any leftovers in an airtight container in the fridge. They stay fresh for up to four days. Wrap each burrito tightly in foil to keep it together. For a quick weekday lunch, just reheat and go. Meal prep has never been easier or more delicious for you.
Tips for Best Results
- Use fresh lime juice for the brightest flavor.
- Avoid overfilling the tortilla or it might tear.
- Sear the outside for a golden, crispy finish.
- Use a non-stick pan for very easy cleanup.
- Let the chicken rest before you slice it.
- Add extra lettuce for a refreshing summer crunch.
- Prepare the rice a day early to save time.
- Warm the tortillas slightly before rolling for flexibility.
Ways to Switch It Up
- Swap brown rice for cauliflower rice for lower carbs.
- Use pinto beans instead of black beans.
- Add sliced jalapeños for a spicier kick.
- Try gluten-free tortillas to fit your dietary needs.
Common Questions
Can I use store-bought ranch dressing?
You can use bottled dressing if you are in a rush. However, the Greek yogurt version adds much more protein. It also keeps the meal feeling lighter and fresher.
Is this recipe very spicy?
The chipotle peppers provide a smoky, medium heat. If you prefer a milder taste, use less adobo sauce. The creamy ranch also helps to cool things down.
I hope this recipe brings a little ease to your summer weeks. It is a family favorite in my house for a reason. Enjoy every bite of your fresh burrito!
— Katie Wood
Ingredients
- 1.5 lbs chicken breast, sliced into strips
- 2 tablespoons chipotle peppers in adobo, minced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 4 large whole wheat tortillas
- 2 cups cooked brown rice
- 1 cup canned black beans, rinsed and drained
- 0.5 cup plain non-fat Greek yogurt
- 1 tablespoon ranch seasoning mix
- 1 tablespoon lime juice
- 1 cup shredded low-fat cheddar cheese
- 1 cup shredded romaine lettuce
Instructions
- Whisk together minced chipotle peppers, garlic powder, onion powder, and salt in a bowl.
- Coat chicken strips in the chipotle mixture and marinate for 10 minutes.
- Heat a non-stick grill pan over medium-high heat and cook chicken for 6-8 minutes until internal temperature reaches 165 degrees Fahrenheit.
- In a small bowl, combine Greek yogurt, ranch seasoning, and lime juice to create the chipotle ranch dressing.
- Lay out tortillas and distribute cooked brown rice, black beans, grilled chicken, and shredded cheese evenly across them.
- Drizzle the chipotle ranch dressing over the fillings and top with shredded lettuce.
- Fold the sides of the tortillas inward and roll tightly to seal the burritos.
- Optional: Sear the assembled burritos in a dry skillet for 1 minute per side until the exterior is crisp and golden.
