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chipotle ranch grilled chicken burrito - featured image

Chipotle Ranch Grilled Chicken Burrito

  • Author: Rachel
  • Total Time: 25 minutes
  • Yield: 4 servings 1x

Description

This easy 30-minute burrito recipe features juicy grilled chicken marinated in a smoky chipotle ranch blend, wrapped with fresh veggies, cheese, and rice in a warm tortilla. It’s a customizable, crowd-pleasing meal perfect for busy weeknights or meal prep.

Ingredients

Scale
  • 1/2 cup ranch dressing
  • 2 tablespoons chipotle peppers in adobo sauce, minced (about 1–2 peppers)
  • 1 tablespoon lime juice (freshly squeezed)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 pound boneless, skinless chicken breasts (or thighs)
  • 1 tablespoon olive oil
  • 4 large flour tortillas (10–12 inches)
  • 1 cup shredded cheddar cheese (or Monterey Jack)
  • 1 cup cooked white or brown rice (optional)
  • 1 cup shredded lettuce (romaine or iceberg)
  • 1/2 cup diced tomatoes (or pico de gallo)
  • 1/4 cup sliced red onion
  • 1/2 cup canned black beans, drained and rinsed (optional)
  • Extra chipotle ranch dressing, for drizzling

Instructions

  1. In a medium mixing bowl, whisk together ranch dressing, minced chipotle peppers in adobo, lime juice, smoked paprika, garlic powder, onion powder, salt, and black pepper to make the marinade.
  2. Taste and adjust heat by adding more chipotle if desired. For a smoother marinade, blend in a food processor.
  3. Place chicken breasts in a shallow dish or zip-top bag. Pour in the marinade and turn chicken to coat evenly. Let marinate for 10 minutes at room temperature (or up to 2 hours in the fridge).
  4. Preheat grill or grill pan to medium-high heat. Brush grill with olive oil.
  5. Grill chicken for 4-5 minutes per side, or until cooked through (internal temp 165°F). Remove chicken, tent with foil, and rest for 5 minutes.
  6. While chicken cooks, warm tortillas in a dry skillet or microwave for 20 seconds. Set out cheese, lettuce, tomatoes, onions, black beans, rice, and extra chipotle ranch.
  7. Slice grilled chicken thinly against the grain.
  8. Lay one tortilla flat. In the lower third, layer rice (if using), lettuce, sliced chicken, black beans, tomatoes, onions, and cheese. Drizzle with extra chipotle ranch.
  9. Fold in the sides, then roll up tightly from the bottom. Repeat with remaining tortillas.
  10. Optional: For a crispy finish, place rolled burritos seam-side down on a hot grill or skillet for 1-2 minutes per side until golden brown.
  11. Slice in half and serve hot with extra chipotle ranch or salsa on the side.

Notes

Don’t marinate chicken for more than 2 hours to avoid mushiness. Warm tortillas before rolling to prevent cracking. For a crispy burrito, grill or toast after assembling. Customize with your favorite fillings like corn, avocado, or different cheeses. Burritos can be made ahead, refrigerated for 3 days, or frozen for up to 2 months.

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Main Course
  • Cuisine: Mexican-American

Nutrition

  • Serving Size: 1 burrito
  • Calories: 475
  • Sugar: 4
  • Sodium: 950
  • Fat: 18
  • Saturated Fat: 6
  • Carbohydrates: 40
  • Fiber: 5
  • Protein: 32

Keywords: chipotle ranch, grilled chicken, burrito, easy dinner, 30-minute meal, meal prep, Mexican, Tex-Mex, family dinner, spicy chicken burrito

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Find it online: https://readytocooknow.com/chipotle-ranch-grilled-chicken-burrito-easy-30-minute-meal-recipe/