Description
A delicious and easy-to-make Chipotle Ranch Grilled Chicken Burrito, perfect for a quick meal or a gathering.
Ingredients
Scale
- 1 ½ lbs boneless, skinless chicken breasts (or thighs)
- 2 tbsp olive oil
- 2 tbsp lime juice
- 2 tsp chipotle chili powder (or use canned chipotle in adobo for extra smoky heat)
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ½ tsp black pepper
- ½ cup ranch dressing
- 1–2 tbsp chipotle in adobo sauce (adjust for heat)
- 1 tsp lime juice
- 1 clove garlic, minced (optional)
- 4–6 large flour tortillas (burrito size)
- 2 cups cooked cilantro-lime rice (or plain rice)
- 1 cup black beans (rinsed and drained)
- 1 cup corn kernels (fresh, frozen, or roasted)
- 1 cup shredded cheddar or Mexican blend cheese
- ½ cup pico de gallo or salsa
- 1 avocado (sliced) or guacamole
- Shredded lettuce (optional)
Instructions
- In a bowl, whisk together olive oil, lime juice, chipotle chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper. Add chicken and toss to coat. Cover and refrigerate for 30 minutes to 2 hours for best flavor.
- Preheat grill (or grill pan) to medium-high heat. Grill chicken for 5–7 minutes per side, until cooked through (internal temp 165°F / 74°C). Let rest for 5 minutes, then slice into strips.
- In a small bowl, mix ranch dressing, chipotle in adobo, lime juice, and garlic until smooth. Adjust spice level to taste.
- Warm tortillas in a skillet or microwave to make them pliable. In each tortilla, layer rice, black beans, corn, grilled chicken slices, cheese, pico de gallo or salsa, avocado/guacamole, and drizzle of chipotle ranch sauce. Fold sides in, then roll tightly into a burrito.
- Serve warm with extra chipotle ranch on the side for dipping. For a crispy finish, you can pan-sear the burrito seam-side down for 1–2 minutes on each side until golden brown.
Notes
- Make it a bowl instead of a burrito — just serve everything over rice.
- Add a quesadilla-style layer: sprinkle cheese on a tortilla, let it melt, then build the burrito on top for extra gooeyness.
- For a fresh crunch, toss in shredded lettuce or cabbage slaw.
- Leftover chicken keeps well refrigerated up to 3 days or frozen up to 2 months.
- Prep Time: 2 hours
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 burrito
- Calories: 600
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 80mg