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.
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Servings: 6 burritos
Ingredients
Grilled Chicken Stuffed Burritos
- 3 boneless, skinless chicken breast cut into bite-sized pieces
- 2 teaspoons olive oil
- ½ Tablespoon McCormick’s Roasted garlic & Bell pepper seasoning
- salt and pepper, to taste
- 2 cups prepared Mexican Rice
- 1 can refried beans
- 1 head Romaine lettuce cleaned and chopped
- ½ cup shredded cheddar cheese
- low-fat sour cream
- salsa
- 6 large whole-wheat tortillas
Creamy Cilantro-Ranch Dressing
- 1 (1 ounce) package Hidden Valley Ranch dressing mix
- 1 cup buttermilk
- 1 cup light Mayo
- 1 cup green salsa
- ¼ 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-sized chicken pieces to the pan and drizzle with the 2 teaspoons of 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 the fridge up to 1 week.
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