Chipotle Ranch Grilled Chicken Burrito

Why You’ll Love This Recipe

I love how easy it is to throw this recipe together, especially on days when I want something flavorful without spending hours in the kitchen. The chicken gets beautifully charred and juicy from the marinade, while the chipotle ranch dressing ties everything together with a spicy, creamy kick. Whether I’m meal-prepping or feeding friends, this burrito never disappoints.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 boneless, skinless chicken breasts

• 2 tablespoons olive oil

• 2 tablespoons lime juice

• 1 tablespoon chipotle chili powder

• 1 teaspoon smoked paprika

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon cumin

• Salt and pepper to taste

• 4 large flour tortillas

• 1 cup cooked white or brown rice

• 1 cup black beans, drained and rinsed

• 1 cup shredded cheddar or Monterey Jack cheese

• 1 cup shredded lettuce

• 1/2 cup diced tomatoes

• 1/2 cup corn kernels (optional)

• 1/4 cup chopped cilantro (optional)

• 1/2 cup chipotle ranch dressing

Directions

Step 1: Marinate the Chicken
I start by whisking together olive oil, lime juice, chipotle chili powder, smoked paprika, garlic powder, onion powder, cumin, salt, and pepper in a bowl. Then, I coat the chicken breasts thoroughly in this marinade. I like to refrigerate them for at least 20 minutes—sometimes up to 2 hours when I want deeper flavor.

Step 2: Grill the Chicken
I preheat my grill or grill pan to medium-high heat and cook the marinated chicken breasts for 6–8 minutes per side, or until they hit 165°F (74°C) internally. Once done, I let them rest for about 5 minutes before slicing them into strips.

Step 3: Prepare the Burrito Fillings
While the chicken rests, I warm the tortillas either in a dry skillet or the microwave. I also heat up the rice and black beans so they’re ready to layer.

Step 4: Assemble the Burritos
I spread 1–2 tablespoons of chipotle ranch dressing in the center of each tortilla. Then, I layer in rice, black beans, grilled chicken strips, shredded cheese, lettuce, tomatoes, and corn if I’m using it. A sprinkle of cilantro adds a fresh, herby touch.

Step 5: Wrap and Serve
To finish, I fold in the sides of each tortilla and roll them up tightly from the bottom. I serve them as-is or grill them briefly to crisp up the outside.

Servings and timing

This recipe makes 4 hearty burritos and takes about 45 minutes total, including marinating and grilling time. It’s perfect for a filling lunch or a casual dinner.

Variations

I like to mix things up depending on what I have on hand:

• Swap out the chicken for grilled shrimp or steak.

• Use Greek yogurt instead of ranch for a lighter version.

• Add jalapeños or hot sauce if I want extra heat.

• Make it vegetarian by skipping the meat and adding sautéed bell peppers and onions.

storage/reheating

I usually wrap any leftover burritos in foil and store them in the fridge for up to 3 days. To reheat, I place them in a skillet over medium heat until warmed through and crispy on the outside. Microwaving works too, though the tortilla won’t be as crispy.

FAQs

How spicy is this burrito?

The chipotle chili powder and chipotle ranch give it a noticeable kick, but it’s not overwhelming. I can easily adjust the heat by using less chipotle or opting for a milder dressing.

Can I make this burrito ahead of time?

Yes, I often prep all the fillings and keep them in separate containers. When it’s time to eat, I just assemble and wrap—it’s super convenient.

What’s a good side dish for this burrito?

I like serving it with tortilla chips and salsa, a side salad, or even some grilled veggies to round out the meal.

Can I use a different dressing?

Absolutely. If I don’t have chipotle ranch, I sometimes use regular ranch, avocado crema, or a tangy yogurt-based sauce.

Is it freezer-friendly?

Yes, I’ve wrapped them tightly in foil and frozen them. When I’m ready to eat, I thaw one in the fridge overnight and reheat in a skillet or oven.

Conclusion

This Chipotle Ranch Grilled Chicken Burrito has become a staple in my kitchen. It’s packed with bold flavors, easy to customize, and always hits the spot. Whether grilled fresh or reheated the next day, it’s a burrito that keeps me coming back for more.

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