Mediterranean Chipotle Ranch Grilled Chicken Burrito ⭐

For the chicken:

500 g (1 lb) boneless chicken breasts or thighs

2 tbsp olive oil

1 tbsp lemon juice

2 garlic cloves, minced

1 tsp smoked paprika

½ tsp cumin

Salt & black pepper, to taste

For the chipotle ranch sauce:

½ cup Greek yogurt (or sour cream)

¼ cup mayonnaise

1–2 chipotle peppers in adobo sauce, minced (adjust to spice level)

1 tbsp fresh lemon juice

1 tsp dried dill or parsley

½ tsp garlic powder

Salt & pepper, to taste

For assembling:

4 large flour tortillas

1 cup cooked rice (or quinoa, for a Mediterranean twist)

1 cup chopped cucumbers

1 cup cherry tomatoes, halved

½ cup Kalamata olives, sliced

½ cup crumbled feta cheese

1 cup lettuce or spinach, shredded

Extra chipotle ranch for drizzling

Directions:

1. Marinate and grill the chicken

In a bowl, mix olive oil, lemon juice, garlic, paprika, cumin, salt, and pepper.

Add chicken, coat well, and marinate for at least 30 minutes.

Grill chicken over medium-high heat for 5–6 minutes per side (until fully cooked).

Slice into strips.

2. Make the chipotle ranch

In a bowl, combine yogurt, mayo, chipotle peppers, lemon juice, dill, garlic powder, salt, and pepper.

Mix until smooth and creamy. Chill until ready to use.

3. Assemble the burritos

Warm tortillas slightly to make them pliable.

In the center of each tortilla, layer:

rice/quinoa

grilled chicken strips

cucumbers, tomatoes, olives, lettuce/spinach

feta cheese

a generous drizzle of chipotle ranch sauce

4. Roll the burritos

Fold in the sides, then roll tightly from the bottom up.

For extra crispiness, grill the wrapped burritos in a hot pan for 2 minutes per side until golden.

5. Serve

Slice in half and serve warm with extra chipotle ranch on the side.