Ingredients:

  • 4 boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 2 tablespoons adobo sauce (from chipotles)
  • 1 tablespoon lime juice (freshly squeezed)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • Salt and black pepper to taste
  • 1/2 cup mayonnaise (full-fat)
  • 1/4 cup buttermilk
  • 2 tablespoons sour cream or Greek yogurt
  • 1 teaspoon minced adobo sauce (from chipotles)
  • 1 tablespoon fresh parsley, chopped
  • 1 teaspoon fresh dill, chopped
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • Pinch of salt and black pepper
  • 1 cup long-grain white rice
  • 1 3/4 cups water or low-sodium chicken broth
  • 1/4 cup fresh cilantro, chopped
  • Zest from 1 medium lime
  • 1 tablespoon lime juice
  • 1/2 teaspoon salt
  • 4 large flour tortillas (10-inch)
  • 1 cup shredded sharp cheddar or Monterey Jack cheese
  • 2 cups shredded iceberg or romaine lettuce

Instructions:

  1. Marinate the Chicken: Whisk together olive oil, adobo sauce, lime juice, cumin, garlic powder, salt, and pepper. Coat chicken thoroughly, cover, and refrigerate for at least 20 minutes.
  2. Start the Rice: Rinse rice. Combine rice, water/broth, and salt in a saucepan. Bring to a boil, immediately reduce heat to lowest setting, cover, and simmer for 18 minutes without lifting the lid. Remove from heat and let steam, covered, for 10 minutes.
  3. Make the Ranch Dressing: Whisk together mayonnaise, buttermilk, sour cream/yogurt, minced adobo sauce, parsley, dill, onion powder, garlic powder, salt, and pepper in a small bowl. Cover and chill.
  4. Cook the Chicken: Preheat grill or grill pan to medium-high. Grill marinated chicken for 6–8 minutes per side until the internal temperature reaches 165°F (74°C). Rest for 5 minutes before slicing thinly against the grain.
  5. Finish the Rice: Fluff the cooked rice with a fork. Stir in the chopped cilantro and lime zest/juice. Keep warm.
  6. Warm Tortillas: Lightly toast the tortillas individually on a dry skillet or griddle for about 15-20 seconds per side until pliable and soft.
  7. Assemble the Burritos: Lay out a warm tortilla. Layer in the middle: a spoonful of rice, sliced chicken, a sprinkle of cheese, a generous drizzle of Chipotle Ranch, and lettuce.
  8. Wrap & Seal: Fold in the sides of the tortilla, then tightly roll from the bottom up, tucking everything in securely. Optionally, toast briefly on the hot skillet, seam-side down, to seal.
  9. Serve immediately, sliced in half diagonally if desired.