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Chipotle Ranch Chicken Burritos

Yield: 4 burritos
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Prep Time20 minutes
Cook Time10 minutes
Marinating Time30 minutes
Total Time1 hour

Ingredients

  • 4 chicken breasts
  • Juice of 2 limes
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cumin
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 cup cooked rice
  • 1/2 cup reduced-fat Mexican cheese, shredded
  • 4 tablespoons Skinnygirl Chipotle Ranch

Additional toppings:

  • Shredded lettuce, tomato, red onion, and cilantro

Instructions

  • Add the lime juice, chili powder, garlic powder, onion powder, smoked paprika, cumin, salt, and black pepper to a small bowl and mix together.
  • Place the chicken breasts in a zip up bag or bowl and pour in the marinade. Mix together to make sure the chicken is coated in the marinade.
  • Put the chicken in the fridge for at least 30 minutes.
  • Heat a large nonstick skillet over medium heat. Cook the chicken for 4-5 minutes on each side or until it reaches an internal temperature of 165 degrees F.
  • Let the chicken cool then cut it into strips or bite-size pieces.
  • Lay out a tortilla on a clean work surface. Add 1 tablespoon of Skinnygirl Chipotle Ranch, 1/4 cu pf rice, lettuce, chicken, veggies, and cheese.
  • Fold in the sides of the tortilla over the filling. Then, roll the burrito from the bottom up, tuck in in the sides as you go to create a tight and secure wrap.
  • You can eat the burrito as is or heat it in a skillet for a few minutes on each side.