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Grilled chipotle-lime chicken fills four burritos with rice, black beans and cool vegetables. Marinate under refrigeration and discard liquid that touched raw chicken. Use cooked rice and ready-to-eat beans for assembly.
The stated range is twenty minutes to two hours in the refrigerator. Keep marinade utensils separate from the dressing and vegetables. Do not reuse leftover raw-chicken marinade as a serving sauce.
Ingredient amounts and preparation
- Set out: 2 boneless skinless chicken breasts
- Set out: 2 tablespoons olive oil
- Set out: 2 tablespoons lime juice; 1 tablespoon chipotle chili powder
- Set out: 1 teaspoon smoked paprika
- Set out: 1 teaspoon garlic powder
- Set out: 1 teaspoon onion powder; 1 teaspoon cumin
- Set out: Salt and pepper to taste
- Set out: 4 large flour tortillas; 1 cup cooked white or brown rice
- Set out: 1 cup black beans, drained and rinsed
- Set out: 1 cup shredded cheddar or Monterey Jack cheese
- Set out: 1 cup shredded lettuce; ½ cup diced tomatoes
- Set out: ½ cup corn kernels (optional)
- Set out: ¼ cup chopped cilantro (optional); ½ cup chipotle ranch dressing
Cooking sequence and doneness
- Stage 1
- Whisk olive oil, lime juice, chipotle powder, paprika, garlic powder, onion powder, cumin, salt and pepper. Coat chicken and refrigerate twenty minutes to two hours.
- Stage 2
- Prepare cooked rice and drained cooked black beans. Heat a grill or grill pan to medium-high.
- Stage 3
- Grill chicken, turning until thick centers reach 165°F, and discard used marinade. Rest on a clean board and slice. Warm rice and beans, reheating stored portions to 165°F.
- Stage 4
- Warm four tortillas until flexible. Divide dressing, rice, beans and chicken across the centers.
- Stage 5
- Add cheese, lettuce, tomato and optional corn and cilantro. Fold sides inward and roll securely. Serve promptly or briefly toast the exterior in a clean skillet.
Grill to 165°F at the thickest part, then rest briefly on a clean board before slicing. Breast thickness changes the time needed. A browned surface is not sufficient evidence. Use cooked beans, such as drained and rinsed canned black beans. Dry beans require separate full preparation. The rice amount is also measured after cooking.
How is dressing divided?
Half a cup supplies two tablespoons for each of four tortillas. Keep it centered with the filling. If tortillas are smaller than expected, use less filling and serve the remainder alongside.
Which ingredients stay cool?
Lettuce, tomato, optional cilantro and dressing are added during assembly. Warm rice and beans separately, using 165°F for refrigerated leftovers. Roll close to serving to avoid wet tortillas. Refrigerate perishable leftovers promptly in shallow containers at 40°F or below; do not wait for a large hot batch to cool completely on the counter. University of Illinois Extension’s leftover guidance gives a three-to-four-day refrigerated window and 165°F for reheating foods served hot. Keep cold salads and toppings chilled, and follow shorter product-label limits where applicable.
Related recipe choices
For another complete recipe, see Honey Lime Chicken Peach Salsa Bowls or Chipotle Ranch Chicken Crunch Wraps. Each has its own ingredient quantities and cooking sequence; keep those measurements separate when choosing a meal. USDA’s temperature guidance specifies 165°F for poultry, including ground chicken and turkey. Thermometer placement guidance explains checking the thick center rather than relying on surface color.
Common Questions About This Recipe
- How long is chicken marinated?
The stated range is twenty minutes to two hours in the refrigerator. Keep marinade utensils separate from the dressing and vegetables.
- What is the chicken endpoint?
Grill to 165°F at the thickest part, then rest briefly on a clean board before slicing. Breast thickness changes the time needed.
- Are the beans dry or canned?
Use cooked beans, such as drained and rinsed canned black beans. Dry beans require separate full preparation.
- How is dressing divided?
Half a cup supplies two tablespoons for each of four tortillas. Keep it centered with the filling.
- Which ingredients stay cool?
Lettuce, tomato, optional cilantro and dressing are added during assembly. Warm rice and beans separately, using 165°F for refrigerated leftovers.
- Has this recipe been kitchen-tested?
No. This is a research-based editorial revision.