Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (1.5 lbs)
- 1/2 cup chipotle sauce
- 1/2 cup ranch dressing
- 4 large flour tortillas
- 1 cup bell peppers, sliced (any color)
- 1/2 cup red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
Instructions
- Marinate the chicken breasts in chipotle sauce and ranch dressing for at least 30 minutes; overnight is ideal.
- Preheat the grill to medium-high heat. Grill marinated chicken for 6-7 minutes on each side until fully cooked. Let rest before slicing.
- In a skillet over medium heat, sauté bell peppers and red onions in olive oil for about 5 minutes until tender yet crunchy.
- Lay a tortilla flat, fill with grilled chicken slices, sautéed veggies, cilantro, and an extra drizzle of ranch dressing.
- Roll the tortilla tightly from the bottom up, folding in the sides to secure the filling. Optionally brush with leftover marinade before grilling again for added flavor.
- Slice in half and serve with extra ranch dressing or salsa on the side.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 burrito (approximately 250g)
- Calories: 570
- Sugar: 3g
- Sodium: 950mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 4g
- Protein: 42g
- Cholesterol: 120mg