Chipotle Ranch Grilled Chicken Burrito
A smoky, spicy, and creamy delight wrapped in a warm tortilla—this Chipotle Ranch Grilled Chicken Burrito is everything you crave in a hearty, flavor-packed meal.
Equipment
- Grill or Grill Pan
Ingredients
Chicken Marinade
- 2 chicken breasts or thighs boneless, skinless
- 2 tbsp chipotle peppers in adobo sauce pureed
- 2 tbsp lime juice freshly squeezed
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp salt to taste
- 1/2 tsp black pepper to taste
Chipotle Ranch Sauce
- 1/2 cup ranch dressing
- 1 tbsp chipotle peppers in adobo sauce pureed
- 1 tsp lemon juice
Burrito Ingredients
- 4 flour tortillas large
- 1 cup cooked rice preferably cilantro lime rice
- 1 cup black or pinto beans drained and rinsed
- 1 cup shredded cheese cheddar, Monterey Jack, or Mexican blend
- 1 cup shredded lettuce
- 1/2 cup diced tomatoes
Optional Add-ons
- guacamole to taste
- sour cream to taste
- salsa to taste
Instructions
- Whisk together olive oil, lime juice, chipotle peppers, and spices in a bowl. Coat the chicken well, then cover and refrigerate for at least 20 minutes (or up to 2 hours for deeper flavor).
- Preheat your grill or grill pan to medium-high heat. Cook the marinated chicken for 6-8 minutes per side until fully cooked (165°F/74°C internal temperature). Let it rest before slicing into strips.
- Warm your tortillas until soft and pliable. Heat up the rice and beans if needed.
- Spread a spoonful of chipotle ranch dressing in the center of each tortilla. Layer with rice, beans, grilled chicken, shredded cheese, lettuce, and tomatoes. Add any extras like guac or salsa!
- Fold in the sides, then roll tightly from the bottom to form a burrito. Serve as is or lightly grill for a crispy, golden-brown finish.
Notes
This burrito is easy to customize! Try adding grilled veggies, extra cheese, or even jalapeños for a spicy kick.