Marinate the Chicken: In a medium bowl, combine the olive oil, 1 tbsp chipotle paste, smoked paprika, cumin, garlic powder, lime juice, salt, and pepper. Add the chicken breasts and turn to coat them thoroughly. Cover the bowl and let it marinate in the fridge for at least 30 minutes, or up to 4 hours for a deeper flavour.

Prepare the Chipotle Ranch Sauce: While the chicken is marinating, make the sauce. In a separate small bowl, whisk together the soured cream, mayonnaise, buttermilk, fresh chives, dill, 1 tsp chipotle paste, garlic powder, and onion powder. Season with salt and pepper to taste. For the best flavour, cover and chill in the fridge until you're ready to serve.

Prepare Your Fillings: This is the perfect time to get all your burrito components ready. Cook your rice, rinse and drain the black beans, grate the cheese, shred the lettuce, and slice the avocado. Having everything in bowls, assembly-line style, makes building the burritos much smoother.

Grill the Chicken: Preheat your grill or a large grill pan over a medium-high heat (around 200-220°C). Once hot, remove the chicken from the marinade, allowing any excess to drip off. Place the chicken on the grill and cook for 6-8 minutes per side. The chicken is cooked when it's opaque all the way through and a meat thermometer inserted into the thickest part reads 74°C. You should have lovely char marks on both sides.

Rest and Slice the Chicken: This step is vital! Transfer the cooked chicken to a chopping board and let it rest for 5-10 minutes. This allows the juices to redistribute, ensuring every slice is moist and tender. Once rested, slice the chicken into thin strips against the grain. If you're looking for other ways to use delicious grilled chicken, our White Cheddar Spinach Chicken Burgers are a fantastic option.

Warm the Tortillas: Warm your tortillas one at a time in a dry, hot frying pan for about 20-30 seconds per side, until they are soft and pliable. You can also wrap them in a slightly damp tea towel and microwave them for 30-45 seconds.

Assemble Your Burritos: Lay a warm tortilla flat. In the centre, layer your ingredients: a line of rice, followed by black beans, the sliced grilled chicken, shredded lettuce, grated cheese, and a few slices of avocado. Drizzle generously with the chipotle ranch sauce.

Fold and Serve: To fold, bring the bottom edge of the tortilla up and over the filling, tucking it in tightly. Fold in the left and right sides. Then, roll the burrito away from you until it's a neat, sealed parcel. You can serve it immediately or give it a quick sear in a dry pan for a minute on each side to get a golden, crispy exterior.