Description
This Chipotle Ranch Grilled Chicken Burrito is packed with bold flavor, juicy grilled chicken, chipotle ranch, black beans, and melty cheese—all wrapped in a warm, crispy tortilla. It’s perfect for weeknight dinners, meal prep, or a high-protein lunch that satisfies every craving.
Ingredients
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2 cups cooked grilled chicken breast, chopped or shredded (about 300g)
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4 large flour tortillas (burrito-sized)
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½ cup shredded cheddar cheese (60g)
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½ cup shredded Monterey Jack cheese (60g)
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1 cup cooked rice (white or brown)
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1 cup black beans, drained and rinsed
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½ cup corn kernels (optional, canned or fresh)
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½ cup chopped romaine lettuce
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¼ cup diced red onion
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1 small tomato, diced
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½ cup chipotle ranch dressing (store-bought or homemade)
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2 tablespoons olive oil or cooking spray (for grilling)
Optional Add-ins:
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Sliced avocado or guacamole
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Jalapeños for heat
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Fresh cilantro
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Lime wedges for serving
Instructions
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In a large bowl, toss the grilled chicken with the chipotle ranch dressing until evenly coated.
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Warm the tortillas in a dry skillet or microwave until soft and pliable.
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Assemble each burrito: layer with rice, beans, corn, lettuce, tomato, onion, cheeses, and chipotle ranch chicken.
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Fold the sides of the tortilla over the filling and roll up tightly from the bottom.
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Heat a skillet over medium heat and add a little oil or spray. Place the burritos seam-side down and grill 2–3 minutes per side until golden and crispy.
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Slice in half and serve warm with extra chipotle ranch or your favorite salsa.
Notes
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Great for meal prep: wrap and refrigerate for up to 4 days or freeze up to 2 months.
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Reheat in a skillet, oven, or air fryer for best results.
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Adjust spice level by adding more or less chipotle or jalapeños.
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For a vegetarian version, swap chicken for grilled tofu, mushrooms, or extra beans.