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
Scale
- 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