Grilled Chicken Stuffed Burritos and Creamy Cilantro-Ranch Dressing

These Grilled Chicken Stuffed Burritos are loaded with seasoned chicken, rice, beans, and cheese, then grilled to perfection for a crispy finish. Paired with a homemade creamy cilantro ranch dressing, this recipe delivers bold flavor in every bite.

Yes, I am giving you another Mexican recipe. I am in-love, obsessed, and will never get enough of my beloved Mexican food. 

I took a walk on the healthier side with these burritos, and they turned out phenomenal! I grilled up some chicken with a little bit of seasonings, and made our favorite Mexican rice to stuff inside as well. I also added refried beans, chopped tomato and lettuce and wrapped it all inside a whole wheat tortilla.

GRILLED CHICKEN STUFFED BURRITOS

There happened to still be some Creamy Cilantro-Ranch dressing in my fridge, I had made a few days before, so we decided to dip our burritos in it. It topped them off to perfection. Seriously, I can’t wait to make these again!

Ingredients

Grilled Chicken Stuffed Burritos

• 3 boneless, skinless chicken breasts, cut into bite-size pieces
• 2 teaspoons olive oil
• 1/2 Tablespoon McCormick’s Roasted garlic & Bell pepper seasoning
• salt and pepper, to taste
• 2 cups prepared Mexican Rice
• 1 can refried beans
• 1 tomato, chopped
• 1 head Romaine lettuce, cleaned and chopped
• 1/2 cup shredded cheddar cheese
• low fat sour cream
• salsa
• 6 large whole-wheat tortillas
• Creamy Cilantro dressing (recipe below)

Creamy Cilantro-Ranch Dressing

• 1 (1-ounce) package Hidden Valley Ranch dressing mix
• 1 cup buttermilk
• 1 cup light Mayo
• 1 cup green salsa
• 1/4 cup cilantro, chopped
• 2 garlic cloves, minced

Instructions

For The Grilled Chicken Stuffed Burritos

Heat a large non-stick grill pan (or skillet), over medium heat. Add bite-size chicken pieces to pan and drizzle with the 2 teaspoons olive oil. Season chicken with garlic & bell pepper seasoning, salt and pepper.

Cook and stir chicken for 10-12 minutes, or until chicken is thoroughly cooked.

Meanwhile, cook the refried beans in a small saucepan over medium heat until heated.

On a microwave-safe plate, heat the tortillas until they’re warm. Take one tortilla and spread 1/2 cup of beans into the center. Top with some grilled chicken and 1/3 cup Mexican rice. Add desired amounts of tomato, lettuce, and cheese. Roll up burrito-style, then serve with sour cream, salsa, and dressing.

For The Creamy Cilantro-Ranch Dressing

Pour all of the ingredients into a blender. Blend until smooth. Pour dressing into a container and seal. Store in fridge at least 2 hours to let flavors meld, before serving. Dressing stays good in fridge up to 1 week.