Chipotle Ranch Grilled Chicken Burrito Recipe
This Chipotle Ranch Grilled Chicken Burrito combines smoky, spicy marinated chicken grilled to perfection with fresh, flavorful fillings such as rice, black beans, cheese, and crisp veggies, all wrapped in a warm flour tortilla and topped with creamy chipotle ranch dressing. Perfect for a quick and satisfying meal with a smoky southwestern flair.
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Total Time: 30 minutes
- Yield: 4 burritos 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Ingredients
Scale
For the Chicken Marinade:
- 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
For the Burritos:
- 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
- ½ cup diced tomatoes
- ½ cup corn kernels (optional)
- ¼ cup chopped cilantro (optional)
- ½ cup chipotle ranch dressing
Instructions
- Marinate the Chicken: In a bowl, whisk together olive oil, lime juice, chipotle chili powder, smoked paprika, garlic powder, onion powder, cumin, salt, and pepper. Coat the chicken breasts thoroughly in the marinade. Cover the bowl and refrigerate for at least 20 minutes, or up to 2 hours to allow the flavors to deeply infuse the meat.
- Grill the Chicken: Preheat your grill or grill pan to medium-high heat. Place the marinated chicken breasts on the grill and cook for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove from heat and let the chicken rest for 5 minutes to retain its juices. Then slice it into strips for the burrito filling.
- Prepare the Burrito Fillings: Warm the flour tortillas in a dry skillet or microwave until they become soft and pliable. If needed, heat the black beans and cooked rice to serve them warm inside the burrito.
- Assemble the Burritos: Lay each warm tortilla flat and spread 1 to 2 tablespoons of chipotle ranch dressing in the center. Layer on the rice, black beans, grilled chicken strips, shredded cheese, lettuce, diced tomatoes, and corn if using. Finish by sprinkling chopped cilantro on top to add a fresh herbal note.
- Wrap and Serve: Fold the sides of each tortilla inward, then roll tightly from the bottom up to form a burrito. Serve immediately, or for a crispy exterior, lightly grill the wrapped burrito on the skillet for a few minutes on each side before serving.
Notes
- Marinating the chicken longer, up to 2 hours, enhances the smoky chipotle flavor.
- You can substitute chicken breasts with thighs for juicier meat.
- Use whole wheat tortillas for a healthier version.
- Feel free to add avocado or sour cream for extra creaminess in the burrito.
- Leftover burritos can be wrapped in foil and refrigerated, then reheated in a skillet or oven to crisp the tortilla again.
Keywords: chipotle ranch burrito, grilled chicken burrito, southwestern burrito, spicy chicken burrito, easy burrito recipe
