Ingredients

The following ingredients have 4 Servings
  • 16 oz chicken breasts
  • 5 cups water or chicken broth
  • 4 cups instant white or brown rice (cooked)
  • 2 cups Romaine lettuce (chopped)
  • 2 tablespoons chipotle peppers in adobo sauce
  • 1/4 cup ranch dressing
  • 1/4 cup red onion (chopped)
  • 1 cup white cheddar cheese
  • 1/4 cup tomato (diced)
  • 4 tortillas (for rolling)

Instruction

  • Boil the chicken in the broth uncovered for 20-30 minutes, turning occasionally. Reduce the heat to a simmer, and continue to cook, covered, for an additional hour or until the chicken shreds apart easily (PRO TIP: use a hand mixer to shred the chicken with ease). Cook the instant rice in the remaining broth.
  • Prepare the chipotle ranch sauce by combining 2 tablespoons of the chipotle peppers with 1/4 cup of ranch. Stir well to combine, then chill until ready to serve.
  • Remove the chicken from the broth and shred. Assemble the burrito with the rice, shredded chicken, romaine lettuce, red onions, and white cheddar cheese. Pour the chipotle ranch over the entire filling, then roll the burrito! Use foil to get that extra Court Street-vibe. Enjoy and GO BOBCATS!