The smoky aroma of chipotle ranch grilled chicken sizzling on the grill instantly makes my stomach grumble. You know that feeling when you’re so hungry and just want something bursting with flavor, but you also don’t want to spend forever in the kitchen? That’s exactly where this Chipotle Ranch Grilled Chicken Burrito recipe comes in. I can’t count how many times this recipe has saved my busy weeknights (and honestly, my sanity). With juicy chicken marinated in a zesty, creamy chipotle ranch, fluffy rice, melty cheese, and all your favorite burrito fixings—this is comfort food with a major flavor kick.
I actually stumbled onto this chipotle ranch grilled chicken burrito during a backyard BBQ. A friend brought over a bottle of homemade chipotle ranch, and we ended up slathering it on everything. I mixed it into a marinade for chicken, threw the pieces on the grill, and wrapped them in tortillas with whatever we had left in the fridge. It was so good, we basically inhaled them (and I’ve been perfecting it ever since).
This recipe is a total crowd-pleaser. It’s hearty enough for hungry teens, customizable for picky eaters, and—best of all—it comes together in just 30 minutes. Whether you’re feeding your family on a busy Tuesday, meal-prepping for lunches, or just trying to impress your friends at a casual get-together, this chipotle ranch grilled chicken burrito does the trick. And if you’re like me and crave bold, smoky flavors with a creamy twist, you’re in for a treat.
I’ve tested this recipe at least a dozen times, tweaking the marinade, playing with toppings, and even trying it with store-bought shortcut ingredients. Trust me, it’s foolproof and full of flavor every single time. Ready to make your new go-to burrito?
Why You’ll Love This Chipotle Ranch Grilled Chicken Burrito Recipe
- Quick & Easy: This chipotle ranch grilled chicken burrito comes together in under 30 minutes. Perfect for busy weeknights when you want something satisfying but low-effort.
- Simple Ingredients: No need to hunt for obscure items. You probably have most of these ingredients on hand—think juicy chicken breast, creamy ranch dressing, chipotle peppers, tortillas, and your favorite burrito toppings.
- Perfect for Any Occasion: Whether it’s a speedy dinner, a fun lunch, or a casual backyard BBQ, these burritos fit right in. I’ve even packed them for road trips and picnics—no complaints yet!
- Crowd-Pleaser: Whenever I make these, they vanish in minutes. Kids and adults both go wild for the smoky, creamy, and slightly spicy chicken wrapped up with melty cheese and fresh toppings.
- Unbelievably Delicious: The chipotle ranch marinade gives the chicken a major flavor boost. Each bite is juicy, smoky, and creamy—with just the right amount of heat. The grilled flavor really takes it to the next level (if you love grilled food, this one’s for you).
What sets this recipe apart from every other grilled chicken burrito? It’s that chipotle ranch marinade. Blending the creamy tang of ranch and the smoky heat from chipotle peppers makes the chicken incredibly juicy and flavorful. I always blend the marinade super smooth so it coats every nook and cranny of the chicken. The grilling step locks in flavor and adds that little bit of char that makes everything taste like summer.
This chipotle ranch grilled chicken burrito isn’t just a meal—it’s a comfort food hug in a tortilla. It’s my go-to when I want something fast but still crave that slow-cooked, punchy flavor. You’ll love how easy it is, and how everyone can make it their own with different toppings and salsas. Trust me, you won’t go back to plain grilled chicken after this.
What Ingredients You Will Need
This recipe uses a handful of fresh, flavorful ingredients to create a burrito that’s anything but boring. Most are pantry staples, and there’s plenty of room for swaps if you need to make it your own.
- For the Chipotle Ranch Marinade:
- Chicken breasts or thighs (1.5 lbs / 680g, boneless & skinless – thighs give extra juiciness, but breasts work great too)
- Ranch dressing (1/3 cup / 80ml – use your favorite brand, I love Hidden Valley or homemade if I have time)
- Canned chipotle peppers in adobo (1-2 peppers, finely chopped – adjust for spice level; freeze any extras)
- Lime juice (juice of 1 lime, about 2 tbsp / 30ml – brightens up the marinade)
- Garlic powder (1 tsp / 3g)
- Smoked paprika (1 tsp / 2g – gives a smoky depth that’s so good)
- Salt (1/2 tsp / 3g)
- Black pepper (1/2 tsp / 1g)
- For the Burrito:
- Large flour tortillas (4-6, burrito-size – you can use whole wheat or gluten-free if you like)
- Cooked rice (1 cup / 200g – white, brown, or cilantro-lime rice work)
- Shredded cheese (1 cup / 100g – cheddar, Monterey Jack, or a blend)
- Black beans (1 cup / 170g, drained and rinsed – adds fiber and flavor)
- Shredded lettuce (1 cup / 50g – for crunch and freshness)
- Chopped tomatoes (1 cup / 150g, or pico de gallo for extra zing)
- Sour cream or extra ranch (1/2 cup / 120ml – totally optional, but adds creaminess)
- Avocado slices or guacamole (1 avocado – for a rich and creamy bite)
- Fresh cilantro (optional, for garnish)
- Lime wedges (to serve, optional)
Ingredient Tips: If you’re avoiding dairy, swap ranch and cheese for non-dairy versions (there are some good ones now!). No chicken? Try this with tofu or portobello mushrooms. Want it lighter? Use low-fat ranch and whole wheat tortillas.
For extra veggies, toss in sautéed peppers or corn. Out of black beans? Pinto beans or refried beans work just as well. The beauty of this chipotle ranch grilled chicken burrito is how easy it is to swap things based on what you have.
Equipment Needed
- Grill or Grill Pan: I use a gas grill for that classic char, but a grill pan on the stovetop works perfectly if you’re cooking indoors. Even a cast-iron skillet does the job in a pinch.
- Mixing Bowl: For tossing the chicken and marinade together. If you have a zip-top bag, that works too (less cleanup!).
- Tongs: For flipping the chicken safely and easily.
- Cutting Board & Knife: For prepping and slicing the cooked chicken—make sure to use a different board for raw meat!
- Measuring Cups & Spoons: For getting your marinade just right. I’ve used everything from fancy stainless steel sets to old coffee mugs, so don’t stress if yours don’t match.
- Foil (optional): For wrapping burritos to keep them warm, especially if you’re cooking for a crowd.
If you don’t have a grill, don’t worry—an oven broiler or even an air fryer can handle the chicken just fine. For budget options, I’ve made these with a thrifted pan and dollar-store tongs. Just make sure to wash everything well after handling raw chicken (the food safety police are real in my house!).
Preparation Method
- Mix the Marinade: In a medium bowl, combine 1/3 cup (80ml) ranch dressing, 1-2 finely chopped chipotle peppers, juice of 1 lime (2 tbsp/30ml), 1 tsp (3g) garlic powder, 1 tsp (2g) smoked paprika, 1/2 tsp (3g) salt, and 1/2 tsp (1g) black pepper. Stir until smooth and creamy. (It should smell zesty and smoky—if it’s too thick, add a splash more lime juice.)
- Marinate the Chicken: Add 1.5 lbs (680g) chicken breasts or thighs to the bowl. Toss until each piece is well coated. Let it sit for at least 10 minutes—if you have more time, up to an hour in the fridge makes the flavors even bolder. (Short on time? Even a quick toss makes a big difference.)
- Preheat the Grill: Heat your grill or grill pan to medium-high (about 400°F/200°C). Lightly oil the grates to prevent sticking. (If you’re using a skillet, a thin layer of oil works wonders.)
- Grill the Chicken: Place the marinated chicken on the hot grill. Cook for 5-6 minutes per side, or until the internal temperature hits 165°F (74°C). You want some nice grill marks and a little char for extra flavor. (If the chicken sticks, give it another minute—don’t force it.)
- Rest and Slice: Transfer the grilled chicken to a plate and let it rest for 5 minutes. This helps keep it juicy. Slice into thin strips or bite-sized pieces. (Juices should run clear, and the inside should be opaque.)
- Warm the Tortillas: While the chicken rests, warm 4-6 large flour tortillas in a dry skillet or microwave for 20-30 seconds. (Warm tortillas are more flexible and less likely to tear.)
- Assemble the Burritos: Lay a tortilla flat. Add a scoop of cooked rice (about 1/4 cup/50g), a handful of sliced grilled chicken, a sprinkle of shredded cheese (about 1/4 cup/25g), a spoonful of black beans, lettuce, tomatoes, and any other toppings you love (like sour cream, avocado, or extra ranch). Don’t overstuff—trust me, I’ve made that mistake!
- Roll It Up: Fold in the sides, then roll up the burrito from the bottom, keeping everything tucked in. (If you’re new to burrito rolling, don’t stress—it just takes a little practice. Messy burritos taste just as good!)
- Optional—Grill the Burrito: For a crispy finish, place the rolled burrito seam-side down on the grill or in a hot skillet for 1-2 minutes per side. You’ll get a golden, toasty exterior that’s super satisfying.
- Serve: Slice in half, garnish with fresh cilantro and lime wedges, and enjoy immediately. (If you’re prepping ahead, wrap in foil to keep warm.)
Troubleshooting Tips: If your chicken looks pale, crank up the heat for a minute. If your tortilla cracks, microwave it for a few seconds longer. And if your burrito won’t stay closed—just call it a “burrito bowl” and dig in with a fork. No shame!
Cooking Tips & Techniques
- Marinade Magic: Don’t skip the marinade time! Even 10 minutes infuses the chicken with loads of chipotle ranch flavor. If you’re prepping ahead, let it marinate up to 24 hours in the fridge for even juicier results.
- Grill Like a Pro: Always preheat your grill or pan. A hot surface creates those gorgeous grill marks and helps the marinade caramelize, adding extra smoky depth. If you’re nervous about sticking, oil the grill well and avoid moving the chicken too soon.
- Moisture Matters: Let the chicken rest before slicing. This step is non-negotiable for juicy, tender chicken. Slice against the grain for even more tenderness—your teeth will thank you.
- Don’t Overstuff: It’s tempting to pile everything in, but less is more for easy rolling. If you end up with a “burrito explosion,” just serve it as a hearty bowl (been there, done that, still delicious).
- Cheese Melting Hack: If you want extra-melty cheese, sprinkle it over the warm chicken and rice before adding veggies—let it melt from the heat.
- Batch Cooking: Double the chicken and freeze extra portions for later. It makes a killer salad topping, quesadilla filling, or quick tacos on nights you don’t want to cook.
From personal experience, grilling the burrito after rolling takes it from good to “wow.” The crispy tortilla with the warm, melty inside is just next-level. Oh, and don’t forget to taste as you go—especially the marinade. Sometimes chipotle peppers can be super spicy, so start slow and add more if you love heat!
Variations & Adaptations
- Low-Carb or Gluten-Free: Swap regular tortillas for large low-carb or gluten-free wraps. Or skip the tortilla altogether and serve everything as a bowl over greens or cauliflower rice—great for keto or gluten-free diets.
- Vegetarian: Replace the chicken with grilled portobello mushrooms, tofu, or even roasted sweet potatoes. Marinate them the same way for that signature chipotle ranch flavor.
- Extra Veggies: Add sautéed bell peppers, corn, or spinach to the filling for a burst of color and nutrition. I love adding grilled zucchini in the summer—totally changes up the vibe.
- Spicy Lovers: Mix in chopped jalapeños or an extra chipotle pepper for more kick. Top with spicy salsa if you really want to feel the heat.
- Dairy-Free: Use dairy-free ranch and vegan cheese, or skip the cheese altogether. The chipotle ranch marinade is so flavorful, you won’t miss the dairy.
I once made these chipotle ranch grilled chicken burritos as mini “burrito wraps” for a game night—just use small tortillas and cut them in half for easy snacking. Kids love the mini version, and adults do too (no utensils needed!).
Serving & Storage Suggestions
Serving: These chipotle ranch grilled chicken burritos are best served warm and fresh from the grill. Slice in half for a pretty presentation, and sprinkle with extra cilantro or a squeeze of lime for brightness. They pair perfectly with a side of tortilla chips, salsa, and a cold glass of limeade or iced tea.
Storage: If you have leftovers, wrap the burritos tightly in foil and store them in the fridge for up to 3 days. They actually reheat really well—the flavors meld and deepen overnight. For longer storage, freeze wrapped burritos in a freezer-safe bag for up to 2 months. To reheat, microwave for 2-3 minutes, or warm in a 350°F (175°C) oven (still wrapped in foil) until heated through.
If you’re prepping for a party, keep assembled burritos warm in a low oven (200°F/95°C) wrapped in foil. The grilled flavor stays, and the cheese stays melty. Pro tip: add avocado or fresh greens just before serving if you’re storing—otherwise they can get a bit mushy.
Nutritional Information & Benefits
Each chipotle ranch grilled chicken burrito (with chicken breast, rice, cheese, beans, and veggies) has approximately 450-500 calories, 35g protein, 16g fat, and 42g carbs. You’ll get a solid dose of vitamin C from the lime and tomatoes, plus fiber from beans and veggies.
The chipotle peppers provide capsaicin (which can boost metabolism), while the chicken gives you lean protein for muscle repair. If you go light on the cheese and ranch, you’ll have a well-balanced meal that keeps you full for hours. This recipe is naturally nut-free, and can be made gluten-free with the right tortillas. Dairy can be swapped for plant-based options if needed.
From a wellness perspective, I love how satisfying and filling these are without being heavy. They’re way healthier than takeout, and you control exactly what goes inside. Just be sure to watch the spice level if you’re sensitive!
Conclusion
So there you have it—my all-time favorite chipotle ranch grilled chicken burrito recipe. It’s quick, packed with flavor, and crazy versatile. Whether you’re grilling on the weekend or hustling through a busy weeknight, this recipe delivers every single time.
I come back to these burritos whenever I need an easy, crowd-pleasing meal that never gets old. You can totally make it your own with your favorite fillings or a spicy twist. Don’t be afraid to get creative or let the kids help assemble—the messier, the better!
If you try this chipotle ranch grilled chicken burrito recipe, let me know how it turned out! Leave a comment below, share your own spin, or tag me if you post your burrito feast. Here’s to more flavor-packed, fuss-free dinners—happy grilling!
Frequently Asked Questions
How spicy is the chipotle ranch grilled chicken burrito?
It’s got a mild to medium kick, depending on how many chipotle peppers you use. Start with one, taste, and add more if you’re a spice lover. You can always serve extra ranch or sour cream on the side to mellow things out.
Can I make this chipotle ranch grilled chicken burrito ahead of time?
Yes! You can marinate the chicken a day in advance, and even grill it ahead. Assemble the burritos and wrap in foil to reheat later. They’re perfect for meal prep or grab-and-go lunches.
What are the best toppings for this burrito?
My favorites are avocado, shredded lettuce, chopped tomatoes, black beans, cheese, and a big drizzle of extra chipotle ranch. Salsa, pickled jalapeños, or corn also work great!
Can I use leftover chicken for this recipe?
Absolutely! Just toss cooked chicken in the chipotle ranch marinade and warm it through on the grill or in a skillet. It’s a great way to use up roasted or rotisserie chicken.
What’s the best way to reheat a chipotle ranch grilled chicken burrito?
Wrap it in foil and warm in a 350°F (175°C) oven for 15-20 minutes, or microwave for 2-3 minutes. If you like a crispy exterior, pop it in a hot skillet for a minute or two per side after reheating.
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Chipotle Ranch Grilled Chicken Burrito
- Total Time: 30 minutes
- Yield: 4-6 servings 1x
Description
This Chipotle Ranch Grilled Chicken Burrito is a quick, flavor-packed meal featuring juicy grilled chicken marinated in a zesty chipotle ranch, fluffy rice, melty cheese, and all your favorite burrito fixings. Ready in just 30 minutes, it’s perfect for busy weeknights or casual gatherings.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 1/3 cup ranch dressing
- 1–2 canned chipotle peppers in adobo, finely chopped
- Juice of 1 lime (about 2 tbsp)
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 4–6 large flour tortillas (burrito-size)
- 1 cup cooked rice (white, brown, or cilantro-lime)
- 1 cup shredded cheese (cheddar, Monterey Jack, or blend)
- 1 cup black beans, drained and rinsed
- 1 cup shredded lettuce
- 1 cup chopped tomatoes or pico de gallo
- 1/2 cup sour cream or extra ranch (optional)
- 1 avocado, sliced or guacamole
- Fresh cilantro (optional, for garnish)
- Lime wedges (to serve, optional)
Instructions
- In a medium bowl, combine ranch dressing, chopped chipotle peppers, lime juice, garlic powder, smoked paprika, salt, and black pepper. Stir until smooth.
- Add chicken breasts or thighs to the marinade and toss to coat. Let marinate for at least 10 minutes (up to 1 hour in the fridge for more flavor).
- Preheat grill or grill pan to medium-high (about 400°F). Lightly oil the grates.
- Grill the marinated chicken for 5-6 minutes per side, or until internal temperature reaches 165°F and chicken is cooked through with grill marks.
- Transfer chicken to a plate and let rest for 5 minutes, then slice into thin strips or bite-sized pieces.
- Warm tortillas in a dry skillet or microwave for 20-30 seconds until flexible.
- To assemble, lay a tortilla flat and add a scoop of rice, sliced grilled chicken, shredded cheese, black beans, lettuce, tomatoes, and any other desired toppings (sour cream, avocado, extra ranch).
- Fold in the sides and roll up the burrito from the bottom, keeping everything tucked in.
- Optional: For a crispy finish, grill the rolled burrito seam-side down for 1-2 minutes per side until golden.
- Slice in half, garnish with cilantro and lime wedges, and serve immediately.
Notes
For extra flavor, marinate the chicken up to 24 hours in advance. If you prefer a vegetarian version, substitute chicken with grilled portobello mushrooms or tofu. For gluten-free, use gluten-free tortillas. Burritos can be assembled ahead and reheated in foil. Adjust chipotle peppers for desired spice level.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 burrito
- Calories: 475
- Sugar: 4
- Sodium: 950
- Fat: 16
- Saturated Fat: 6
- Carbohydrates: 42
- Fiber: 6
- Protein: 35
Keywords: chipotle ranch, grilled chicken, burrito, easy dinner, 30-minute meal, Mexican, Tex-Mex, meal prep, family dinner, spicy chicken burrito
