Recipe: Chicken Burrito Bowl With Infused Sriracha-Ranch

Published on April 18, 2018 · Last updated July 28, 2020
(Bruce Wolf/Leafly)

The food bowl movement is a big one, spanning burritos to acai creations. A popular choice for those who like de-constructed recipes, the burrito bowl allows you to go the no-carb route or go your own way and load that baby up with tortilla strips with an extra dollop of sour cream.

Cannabis-infused chicken burrito bowl

(Bruce Wolf/Leafly)

Recipe: Chicken Burrito Bowl With Infused Sriracha-Ranch

Start to finish: 15 minutes

Yield: 4-6 servings

Burrito Bowl


  • 3 cups cooked rice
  • 1 tablespoon olive oil
  • 1 cup drained and rinsed cooked black beans
  • 1 pkg, frozen corn, defrosted
  • 1 teaspoon salt
  • ½ teaspoon cumin
  • 2 cooked chicken breasts or thighs cut, in chunks
  • 1 large ripe avocado, peeled, cut in chunks and tossed with lemon juice
  • 2 teaspoons lemon juice
  • 1 cup cherry tomatoes, halved
  • 1 medium red onion, peeled and chopped
  • 1 cup shredded cheddar cheese
  • Optional ingredients: cilantro, jalapeño, lime wedges

Infused Sriracha-Ranch Dressing


  • ½ cup ranch dressing
  • 2 tablespoons srirhacha
  • 4-6 teaspoons canna-oil*


  1. Place four bowls on your work surface. Divide the rice between the four bowls.
  2. Heat the oil in a medium skillet. Sauté the beans and corn for 4-5 minutes. Sprinkle with salt and cumin. Cool.
  3. Divide the remaining ingredients between the four bowls. (Personally, I like to sprinkle the cheese over the whole bowl, but this is your call.)
  4. In a small bowl, combine the dressing, sriracha, and the canna-oil. Drizzle generously.
  5. Enjoy!

*Note: The amounts of cannabis oil specified in this recipe is a very loose suggestion; the actual amount you use should be modified based on the strength of your cannabis oil and the potency you desire. Dosing homemade edibles can be tricky (click here to learn why), so the best way to test for potency is to start with one portion of a serving, wait one to two hours, then make an informed decision on whether to consume more. Always dose carefully and listen to your body, and never drive under the influence of cannabis.

Lead image: Courtesy of Bruce Wolf

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Laurie Wolf
Laurie Wolf
Laurie Wolf, named "the Martha Stewart of Marijuana Edibles" by The New Yorker, is an advocate in the cannabis community, four-time cannabis cookbook author, and contributor to several popular cannabis publications. Her cannabis-infused edibles company, Laurie + MaryJane, is a family-owned and operated business that has served the state of Oregon since 2015.
View Laurie Wolf's articles
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