Chipotle Ranch Grilled Chicken Burrito 

For the Chicken Marinade:

2 boneless skinless chicken breasts
2 tablespoons olive oil
2 tablespoons lime juice
1 tablespoon chipotle chili powder
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cumin
Salt and pepper to taste
For the Burritos:

4 large flour tortillas
1 cup cooked white or brown rice
1 cup black beans, drained and rinsed
1 cup shredded cheddar or Monterey Jack cheese
1 cup shredded lettuce
½ cup diced tomatoes
½ cup corn kernels (optional)
¼ cup chopped cilantro (optional)
½ cup chipotle ranch dressing
Instructions:

Marinate the Chicken:
In a bowl, whisk together the olive oil, lime juice, chipotle chili powder, smoked paprika, garlic powder, onion powder, cumin, salt, and pepper. Add the chicken breasts and coat them well. Marinate for at least 30 minutes (or up to 2 hours in the refrigerator).
Grill the Chicken:
Preheat your grill or grill pan over medium-high heat. Remove the chicken from the marinade and grill for about 6-7 minutes on each side, or until fully cooked and the internal temperature reaches 165°F (75°C). Let the chicken rest for a few minutes before slicing.
Assemble the Burritos:
Lay out the flour tortillas. In the center of each tortilla, layer the cooked rice, black beans, grilled chicken (sliced), shredded cheese, lettuce, diced tomatoes, corn (if using), cilantro (if using), and drizzle with chipotle ranch dressing.
Wrap the Burritos:
Fold in the sides of the tortilla and then roll it up tightly from the bottom to the top.
Serve:
Slice the burritos in half and serve with extra chipotle ranch dressing on the side for dipping. Enjoy this flavorful and satisfying meal!