For the Grilled Chicken:

• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon chipotle powder (or smoked paprika)
• 1/2 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Juice of 1 lime

For the Chipotle Ranch Dressing:

• 1/2 cup mayonnaise (or Greek yogurt for a lighter version)
• 1/4 cup sour cream
• 1 tablespoon lime juice
• 1 teaspoon chipotle powder (or 1 minced chipotle in adobo)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried dill
• 1/2 teaspoon smoked paprika
• 1 teaspoon honey (optional, for balance)
• 1–2 tablespoons milk (to thin, if needed)

For the Burritos:

• 4 large flour tortillas
• 1 cup cooked Mexican rice (or cilantro-lime rice)
• 1 cup black beans, drained and rinsed
• 1 cup shredded lettuce
• 1/2 cup shredded cheddar or Monterey Jack cheese
• 1/2 cup diced tomatoes
• 1/2 avocado, sliced (optional)
• 1/4 cup chopped cilantro