Chipotle Ranch Grilled Chicken Burrito

Looking for something bold, comforting, and satisfying? This Chipotle Ranch Grilled Chicken Burrito is the kind of meal that turns an ordinary dinner into something crave-worthy. It’s smoky, zesty, creamy, and wrapped in a warm tortilla—basically a hug in burrito form.

Whether you’re feeding a hungry family or prepping your meals for the week, this recipe strikes the perfect balance between flavor and ease. You’ll marinate juicy chicken in a spicy chipotle-lime blend, grill it to perfection, and then wrap it up with creamy chipotle ranch, hearty beans, fluffy rice, and crisp veggies.

And the best part? It’s totally customizable. Once you make it once, you’ll find yourself reaching for this recipe again and again.

Why You’ll Love This Recipe

• Big flavors: Chipotle, lime, and ranch bring a delicious balance of heat, tang, and creaminess.
• Meal-prep friendly: Everything can be made ahead and assembled fresh.
• Customizable: Add your favorite fillings or use leftovers.
• Family-approved: Great for picky eaters—everyone builds their own!

Chipotle Ranch Grilled Chicken Burrito Recipe

• Prep Time: 30 minutes (plus marinating time)
• Cook Time: 20 minutes
• Servings: 4 burritos
• Equipment Needed: Grill or grill pan, mixing bowls, knife, cutting board, skillet or nonstick pan

Ingredients

For the Chicken Marinade:

• 1 lb chicken breast or thighs – A lean protein that grills beautifully and soaks up flavor.
• 2 tbsp chipotle peppers in adobo sauce – Adds smokiness and bold heat.
• 2 tbsp lime juice – Tenderizes the meat and brings bright acidity.
• 1 tbsp olive oil – Helps the marinade coat the chicken evenly and locks in moisture.
• 1 tsp garlic powder – Gives a savory base to the spice mix.
• 1 tsp ground cumin – Adds warm, earthy depth.
• 1/2 tsp smoked paprika – Enhances the smokiness from the chipotle.
• Salt and pepper, to taste – Essential for seasoning.

For the Chipotle Ranch Sauce:

• 1/2 cup ranch dressing – Creamy base that balances the heat.
• 1 tbsp pureed chipotle peppers in adobo – Infuses heat and smoky flavor into the sauce.
• 1 tsp lemon juice – Brightens up the richness of the ranch.

For the Burrito Assembly:

• 4 large flour tortillas – The vessel that holds everything together.
• 1 cup cooked rice (e.g., cilantro lime rice) – Adds bulk and subtle flavor.
• 1/2 cup black beans or pinto beans – Protein and fiber for heartiness.
• 1/2 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend) – Melted, gooey goodness.
• 1/2 cup shredded lettuce – Fresh crunch to balance richness.
• 1 diced tomato – Juicy and slightly acidic.
• Optional: guacamole, sour cream, salsa – For extra layers of flavor.

Step-by-Step Instructions

1. Marinate the Chicken

In a bowl, mix together chipotle peppers, lime juice, olive oil, garlic powder, cumin, smoked paprika, salt, and pepper. Add the chicken and coat it well. Cover and refrigerate for at least 30 minutes, up to 2 hours.

2. Grill the Chicken

Heat your grill or grill pan over medium-high. Cook the marinated chicken for 5–7 minutes per side, or until internal temperature reaches 165°F (74°C). Let it rest 5 minutes before slicing into strips.

3. Make the Chipotle Ranch Sauce

Stir together ranch dressing, pureed chipotle peppers, and lemon juice in a small bowl. Taste and adjust spice as needed.

4. Assemble the Burritos

Warm tortillas slightly for easy rolling. Layer rice, beans, chicken, cheese, lettuce, tomato, and a drizzle of chipotle ranch on each one. Roll tightly, folding in the sides.

5. Grill the Burritos

Place burritos seam-side down on a hot skillet or grill. Cook 1–2 minutes per side until golden and crispy.

Pro Tips

• Double the chicken and use leftovers for tacos, salads, or wraps the next day.
• Puree chipotle peppers in a small blender or food processor and freeze in cubes for quick use.
• Warm tortillas in a damp paper towel in the microwave for 20–30 seconds to make rolling easier.
• To seal burritos when grilling, press gently with a spatula to create a crispy crust.

Variations to Try

• Veggie burrito: Swap chicken for grilled portobello mushrooms or roasted sweet potatoes.
• Spicy upgrade: Add jalapeños or a few dashes of hot sauce.
• Low-carb option: Serve the filling in lettuce wraps or over a salad.
• Cheesy melt: Add a handful of cheese to the outside of the burrito and toast until crispy.

Storing Leftovers and Reheating

• Storage: Store components separately in airtight containers for up to 4 days.
• Reheating: Reheat chicken in a skillet or microwave. For burritos, wrap in foil and heat in the oven at 350°F (175°C) for 10–15 minutes.

This burrito brings together everything you love about grilled chicken, creamy sauces, and fresh toppings into one irresistible package. It’s hearty enough for dinner but flexible enough for lunchboxes or meal prep. Don’t be surprised if it becomes a weeknight staple in your kitchen. So fire up the grill, get rolling, and enjoy the delicious chaos of burrito night!

 

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