Chipotle Ranch Grilled Chicken Burritos

Ingredients:
For the Grilled Chicken:

2 boneless, skinless chicken breasts
1 tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika (or regular paprika)
1/2 tsp ground cumin
Salt & pepper, to taste
For the Chipotle Ranch Sauce:

1/2 cup ranch dressing
1-2 tbsp chipotle peppers in adobo sauce (depending on your spice preference)
1 tbsp lime juice
1 tsp honey (optional, for a hint of sweetness)
Salt & pepper, to taste
For the Burritos:

4 large flour tortillas
1 cup cooked rice (white or brown)
1 cup black beans (drained and rinsed)
1 cup shredded lettuce
1/2 cup diced tomatoes
1/2 cup shredded cheddar or Mexican blend cheese
1/4 cup fresh cilantro (optional)
1/2 cup corn kernels (optional)
Lime wedges (for serving)
Instructions:
Prepare the Grilled Chicken:

In a small bowl, mix together the olive oil, garlic powder, onion powder, smoked paprika, cumin, salt, and pepper. Rub the seasoning mixture all over the chicken breasts.
Heat a grill or grill pan over medium-high heat. Grill the chicken for about 6-7 minutes per side, or until fully cooked (internal temperature should reach 165°F/74°C). Let the chicken rest for a few minutes before slicing it into thin strips.
Make the Chipotle Ranch Sauce:

In a small bowl, combine the ranch dressing, chipotle peppers in adobo sauce, lime juice, honey (if using), and a pinch of salt and pepper. Stir well until the sauce is smooth. Adjust the spice level by adding more chipotle peppers if desired.
Assemble the Burritos:

Warm the flour tortillas in a dry skillet or microwave for 20-30 seconds so they’re more pliable.
On each tortilla, spread a spoonful of chipotle ranch sauce down the center.
Layer with a spoonful of rice, black beans, shredded lettuce, diced tomatoes, shredded cheese, sliced grilled chicken, and corn (if using).
Sprinkle with fresh cilantro for added flavor and color.
Roll the Burritos:

Fold in the sides of the tortilla, then roll it up tightly from the bottom, keeping the fillings secure inside.
Serve:

Slice the burritos in half and serve with extra chipotle ranch sauce on the side for dipping, plus lime wedges for squeezing over the top!