Chipotle Ranch Grilled Chicken Burrito

Looking for a flavorful meal that’s easy to make and packed with delicious, smoky, and creamy goodness? This Chipotle Ranch Grilled Chicken Burrito recipe is the perfect solution. Combining juicy grilled chicken, a homemade chipotle ranch sauce, fresh veggies, and melted cheese, this burrito is a complete meal wrapped in a soft tortilla. It’s perfect for busy weeknights, meal prep, or when you want to treat yourself to a restaurant-style dish at home.


I love how this Chipotle Ranch Grilled Chicken Burrito is packed with flavor! Juicy grilled chicken, fresh veggies, and a zesty ranch sauce make this burrito a tasty favorite. Save this recipe for a quick weeknight dinner or meal prep!

Ingredients Overview

Key Ingredients for the Burrito

  • Chicken Breasts (2 large): Boneless, skinless chicken breasts are ideal for grilling. You can also use chicken thighs for extra juiciness.
  • Chipotle Ranch Sauce (1/2 cup): A creamy, smoky, and zesty sauce that takes this burrito to the next level. (See instructions for making it below.)
  • Large Flour Tortillas (4): Burrito-sized tortillas for wrapping all the flavorful fillings.
  • Shredded Cheese (1 cup): Use a Mexican cheese blend or cheddar for a gooey, melted filling.
  • Cooked Rice (1 cup): Cilantro lime rice works beautifully for added flavor.
  • Black Beans (1 cup, drained and rinsed): Adds heartiness and protein to the burrito.
  • Lettuce (1 cup, shredded): Provides a fresh crunch to balance the richness of the other ingredients.
  • Tomatoes (1/2 cup, diced): For a juicy, tangy burst of flavor.
  • Avocado (1, sliced): Optional, but adds a creamy, delicious layer.

For the Chipotle Ranch Sauce

  • Mayonnaise (1/4 cup): Forms the creamy base.
  • Sour Cream (1/4 cup): Adds tanginess and balances the spice.
  • Chipotle Peppers in Adobo (2, finely chopped): Brings the smoky heat. Adjust the amount based on your spice preference.
  • Lime Juice (1 tablespoon): Brightens up the flavors.
  • Garlic Powder (1 teaspoon): Enhances the savory taste.
  • Salt and Pepper (to taste): For seasoning the sauce.

Kitchen Equipment You’ll Need

  • Grill or Grill Pan: For grilling the chicken to perfection.
  • Mixing Bowls: To prepare the marinade and chipotle ranch sauce.
  • Skillet or Pan: For warming the tortillas and toasting the burritos.
  • Tongs: For handling the chicken and flipping the burritos.

Step-by-Step Instructions

1. Prepare the Chipotle Ranch Sauce

  • In a mixing bowl, combine mayonnaise, sour cream, chopped chipotle peppers, lime juice, garlic powder, salt, and pepper.
  • Stir until smooth and well combined. Taste and adjust the spice level as needed. Set aside or refrigerate until ready to use.

2. Marinate and Grill the Chicken

  • Marinate: Season the chicken breasts with olive oil, salt, pepper, smoked paprika, and a squeeze of lime juice. Let the chicken marinate for at least 15 minutes (or up to 2 hours for more flavor).
  • Grill: Preheat your grill or grill pan over medium heat. Grill the chicken for 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C).
  • Remove the chicken from the grill and let it rest for 5 minutes before slicing into thin strips.

3. Prepare the Fillings

  • Cook the rice according to package instructions and season it with a bit of lime juice and chopped cilantro if desired.
  • Warm the black beans in a small saucepan or microwave.
  • Dice the tomatoes, shred the lettuce, and slice the avocado.

4. Assemble the Burritos

  • Lay a tortilla flat on a clean surface. Spread 1-2 tablespoons of chipotle ranch sauce in the center.
  • Add a layer of cooked rice, black beans, grilled chicken strips, shredded cheese, lettuce, tomatoes, and avocado slices.
  • Fold in the sides of the tortilla, then roll it tightly from the bottom up to form a burrito.

5. Toast the Burrito (Optional)

  • Heat a skillet over medium heat and lightly grease it with oil or butter.
  • Place the burrito seam-side down in the skillet and toast for 1-2 minutes per side until golden and crispy.

6. Serve and Enjoy

  • Slice the burrito in half for easy serving. Serve with extra chipotle ranch sauce, guacamole, or salsa on the side.

Tips and Tricks

Customizing the Burrito

  • Vegetarian Option: Swap the grilled chicken for roasted vegetables or grilled tofu.
  • Spicy Kick: Add sliced jalapeños or a drizzle of hot sauce inside the burrito.
  • Dairy-Free Version: Use vegan sour cream and cheese substitutes to make it dairy-free.

Perfect Grilling Tips

  • For juicy chicken, don’t overcook it—use a meat thermometer to ensure it reaches 165°F (74°C).
  • Let the chicken rest after grilling to retain its juices.

Preventing Soggy Tortillas

  • Avoid overfilling the burrito to prevent it from breaking or becoming soggy.
  • Toasting the burrito in a skillet helps seal it and adds a crispy exterior.

Serving Suggestions

Pair your Chipotle Ranch Grilled Chicken Burrito with these sides for a complete meal:

  • Tortilla Chips and Guacamole: A classic pairing that’s always a hit.
  • Mexican Street Corn (Elote): Sweet, smoky, and perfect alongside the burrito.
  • Side Salad: A fresh green salad with a citrusy dressing balances the richness of the burrito.
  • Cilantro Lime Rice: Serve extra rice on the side for a hearty addition.

Storage and Leftovers

Storing Burritos

  • Refrigeration: Wrap leftover burritos tightly in aluminum foil or plastic wrap and store in the refrigerator for up to 3 days.
  • Freezing: Wrap the burritos in foil and place them in a freezer-safe bag. Freeze for up to 2 months.

Reheating Tips

  • Oven: Reheat wrapped burritos in a 350°F (175°C) oven for 15-20 minutes.
  • Microwave: Remove the foil and microwave for 1-2 minutes. For a crispy exterior, finish reheating in a skillet.

Common Mistakes to Avoid

Overcooked Chicken

  • Marinating the chicken adds moisture, but overcooking will dry it out. Use a meat thermometer to avoid this mistake.

Messy Burrito Assembly

  • Avoid overfilling the tortilla to make wrapping easier and prevent it from falling apart.

Variations

Shrimp Chipotle Burrito

  • Substitute grilled chicken with grilled shrimp for a seafood twist.

Breakfast Burrito Version

  • Replace the chicken with scrambled eggs and add breakfast staples like bacon or sausage.

Low-Carb Burrito Bowl

  • Skip the tortilla and layer all the ingredients in a bowl for a keto-friendly option.

FAQs

Q: Can I use store-bought chipotle ranch dressing?
A: Yes, store-bought chipotle ranch works as a time-saving alternative, but making it from scratch gives you more control over the flavor.

Q: Can I grill the chicken ahead of time?
A: Absolutely! Grill the chicken up to 2 days in advance and store it in the refrigerator. Reheat it gently before assembling the burritos.

Q: How do I keep the burritos warm for a crowd?
A: Wrap the burritos in foil and keep them in a low oven (around 200°F/93°C) until ready to serve.


Conclusion

The Chipotle Ranch Grilled Chicken Burrito is a smoky, creamy, and satisfying meal that’s packed with bold flavors and fresh ingredients. Whether you’re grilling outdoors or cooking in your kitchen, this burrito is easy to customize and perfect for any occasion.

Try this recipe today, and let us know how it turned out! Don’t forget to share your feedback and subscribe to our blog for more flavorful and easy-to-make recipes.

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Chipotle Ranch Grilled Chicken Burrito

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  • Author: Maria
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: Serves 4
  • Category: Main Course
  • Method: Grilled
  • Cuisine: Mexican

Description

Chipotle Ranch Grilled Chicken Burrito combines smoky grilled chicken, creamy chipotle ranch sauce, fresh veggies, and melted cheese all wrapped in a soft tortilla. Perfect for weeknight dinners or meal prep, this burrito is packed with bold flavors and satisfying textures.


Ingredients

  • Chicken Breasts: 2 large (boneless, skinless)
  • Chipotle Ranch Sauce: 1/2 cup (see recipe below)
  • Large Flour Tortillas: 4
  • Shredded Cheese: 1 cup (Mexican blend or cheddar)
  • Cooked Rice: 1 cup (cilantro lime rice recommended)
  • Black Beans: 1 cup (drained and rinsed)
  • Lettuce: 1 cup (shredded)
  • Tomatoes: 1/2 cup (diced)
  • Avocado: 1 (sliced, optional)

For the Chipotle Ranch Sauce:

  • Mayonnaise: 1/4 cup
  • Sour Cream: 1/4 cup
  • Chipotle Peppers in Adobo: 2 (finely chopped)
  • Lime Juice: 1 tablespoon
  • Garlic Powder: 1 teaspoon
  • Salt and Pepper: To taste

Instructions

  1. Prepare the Chipotle Ranch Sauce:
    • Combine mayonnaise, sour cream, chipotle peppers, lime juice, garlic powder, salt, and pepper. Mix until smooth and refrigerate.
  2. Marinate and Grill the Chicken:
    • Season chicken with olive oil, salt, pepper, smoked paprika, and lime juice. Marinate for 15 minutes.
    • Grill for 5-7 minutes per side until internal temperature reaches 165°F (74°C). Rest for 5 minutes, then slice into strips.
  3. Prepare Fillings:
    • Cook rice and season with lime juice and cilantro. Warm black beans. Dice tomatoes, shred lettuce, and slice avocado.
  4. Assemble the Burritos:
    • Lay a tortilla flat, spread 1-2 tablespoons of chipotle ranch sauce, then layer rice, beans, chicken, cheese, lettuce, tomatoes, and avocado.
    • Fold in the sides and roll tightly from the bottom.
  5. Toast the Burrito (Optional):
    • Toast in a skillet over medium heat for 1-2 minutes per side until crispy and golden.
  6. Serve and Enjoy:
    • Slice in half and serve with additional chipotle ranch sauce, guacamole, or salsa.

Notes

  • Substitute grilled shrimp or tofu for a variation.
  • Adjust the chipotle peppers for desired spice level.
  • For a keto-friendly option, skip the tortilla and serve as a burrito bowl.

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