Chipotle Ranch Grilled Chicken Burrito Recipe
Introduction
This Chipotle Ranch Grilled Chicken Burrito is a flavorful and satisfying meal perfect for lunch or dinner. Packed with smoky, spicy chicken and fresh ingredients, it’s easy to customize and sure to please the whole family.
Ingredients
- 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
- 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
- 1/2 cup diced tomatoes
- 1/2 cup corn kernels (optional)
- 1/4 cup chopped cilantro (optional)
- 1/2 cup chipotle ranch dressing
Instructions
- Step 1: 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 in the marinade, cover, and refrigerate for at least 20 minutes or up to 2 hours.
- Step 2: Preheat a grill or grill pan to medium-high heat. Grill the marinated chicken breasts for 6-8 minutes per side until the internal temperature reaches 165°F (74°C). Remove from heat and let rest for 5 minutes before slicing into strips.
- Step 3: Warm the flour tortillas in a dry skillet or microwave until pliable. Heat the black beans and rice if needed.
- Step 4: Lay each tortilla flat and spread 1-2 tablespoons of chipotle ranch dressing in the center. Add layers of rice, black beans, grilled chicken strips, shredded cheese, lettuce, tomatoes, and corn if using. Sprinkle chopped cilantro on top.
- Step 5: Fold the sides of the tortilla inward, then roll it up tightly from the bottom to form a burrito. Serve immediately or grill the wrapped burrito briefly for a crispy exterior.
Tips & Variations
- Use Greek yogurt mixed with chipotle powder as a lighter alternative to chipotle ranch dressing.
- Add avocado slices or guacamole for extra creaminess.
- For a vegetarian version, skip the chicken and add sautéed mushrooms or grilled vegetables.
- Make sure to let the chicken rest before slicing to keep it juicy.
Storage
Store any leftover burritos wrapped tightly in foil or plastic wrap in the refrigerator for up to 3 days. Reheat in a microwave or on a skillet until warmed through. To keep the tortilla crispy, re-grill the burrito briefly after reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use chicken thighs instead of breasts?
Yes, boneless skinless chicken thighs work well and tend to stay juicier. Adjust grilling time as thighs may take slightly longer to cook.
Can I prepare the burritos ahead of time?
You can assemble the burritos and wrap them tightly, then refrigerate for up to a day. For best texture, grill or heat them just before serving.
PrintChipotle Ranch Grilled Chicken Burrito Recipe
This Chipotle Ranch Grilled Chicken Burrito is a flavorful and hearty meal featuring marinated grilled chicken breasts seasoned with smoky chipotle chili powder and spices, combined with tasty fillings such as rice, black beans, cheese, fresh veggies, and creamy chipotle ranch dressing, all wrapped in warm flour tortillas. Perfect for a satisfying lunch or dinner with a delightful smoky kick.
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Total Time: 30 minutes
- Yield: 4 burritos 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican-American
Ingredients
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
Burrito Fillings
- 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
- 1/2 cup diced tomatoes
- 1/2 cup corn kernels (optional)
- 1/4 cup chopped cilantro (optional)
- 1/2 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 in the marinade. Cover and refrigerate for at least 20 minutes, or up to 2 hours for deeper flavor.
- Grill the Chicken: Preheat your grill or grill pan to medium-high heat. Grill the marinated chicken breasts for 6-8 minutes per side until the internal temperature reaches 165°F (74°C). Remove from heat and let rest for 5 minutes before slicing into strips.
- Prepare the Burrito Fillings: Warm the tortillas in a dry skillet or microwave until pliable. Heat the black beans and rice if they’re not already warm to ensure a cozy filling temperature.
- Assemble the Burritos: Lay each tortilla flat and spread 1-2 tablespoons of chipotle ranch dressing in the center. Add a layer of rice, black beans, grilled chicken strips, shredded cheese, lettuce, tomatoes, and corn if using. Sprinkle chopped cilantro on top for extra freshness.
- Wrap and Serve: Fold the sides of the tortilla inward, then roll it up tightly from the bottom to form a burrito. Serve immediately, or optionally lightly grill the wrapped burrito for a crispy exterior and enhanced flavor.
Notes
- For extra smoky flavor, consider adding a dash of liquid smoke to the marinade.
- Brown rice adds a nuttier taste and extra fiber compared to white rice.
- Use gluten-free tortillas to make this recipe gluten-free if needed.
- Grilled corn can be used instead of canned corn for added freshness.
- Store leftovers wrapped tightly in foil or plastic wrap and refrigerate for up to 2 days.
- Reheat in a skillet or oven to maintain the burrito’s texture rather than microwaving which can make it soggy.
Keywords: chipotle chicken burrito, grilled chicken burrito, chipotle ranch chicken, easy burrito recipe, grilled chicken recipe, Mexican burrito
