Chipotle Ranch Grilled Chicken Burrito Recipe
This Chipotle Ranch Grilled Chicken Burrito is a flavorful and hearty meal featuring juicy grilled chicken marinated in smoky chipotle spices and tangy lime juice. Wrapped in a warm flour tortilla with rice, black beans, fresh veggies, cheese, and creamy chipotle ranch dressing, it delivers a perfect balance of smoky, spicy, and fresh flavors in every bite. Easily assembled and customizable, it makes a satisfying lunch or dinner option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 burritos 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican-American
Ingredients
Scale
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 Components
- 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 thoroughly with the marinade. Cover the bowl and refrigerate for at least 20 minutes, or up to 2 hours to allow the flavors to penetrate the meat.
- Grill the Chicken: Preheat your grill or grill pan over 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 the chicken from the heat and let it rest for 5 minutes to retain its juices before slicing into strips.
- Prepare the Burrito Fillings: Warm the flour tortillas in a dry skillet or microwave until they are soft and pliable. Heat the black beans and cooked rice if they are not already warm, ensuring all burrito components are at serving temperature.
- Assemble the Burritos: Lay each warmed tortilla flat on a clean surface. Spread 1 to 2 tablespoons of chipotle ranch dressing in the center of the tortilla. Layer with rice, black beans, grilled chicken strips, shredded cheese, lettuce, diced tomatoes, and optional corn kernels. Top with chopped cilantro for a fresh finish.
- Wrap and Serve: Fold the sides of the tortilla inward to encase the fillings, then tightly roll the burrito from the bottom up. Serve immediately for a soft burrito, or optionally place the wrapped burrito back on the grill or in a skillet for a couple of minutes on each side to achieve a crispy exterior.
Notes
- Marinating the chicken longer will result in more intense flavor.
- You can use any cheese you prefer or omit it for a lighter version.
- Optional corn adds sweetness and texture, but can be left out.
- Grilling the wrapped burrito is optional but enhances texture and warmth.
- Leftover burritos can be wrapped in foil and refrigerated for up to 2 days.
- For a gluten-free option, substitute flour tortillas with gluten-free tortillas or large lettuce leaves.
Keywords: chipotle ranch, grilled chicken, burrito, Mexican, smoked paprika, black beans, rice, cilantro, lime
