Chipotle Ranch Grilled Chicken Burrito Recipe
This Chipotle Ranch Grilled Chicken Burrito is a flavorful and satisfying meal combining smoky chipotle-marinated grilled chicken with fresh vegetables, rice, beans, and creamy chipotle ranch dressing, all wrapped in a warm flour tortilla for a perfect handheld dinner.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 burritos 1x
- Category: Lunch
- Method: Grilling
- Cuisine: Mexican-inspired
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 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
- Prepare the Marinade: In a mixing bowl, combine the olive oil, lime juice, chipotle chili powder, smoked paprika, garlic powder, onion powder, cumin, salt, and pepper. Add the chicken breasts and toss to coat thoroughly. Allow the chicken to marinate for at least 15 minutes to absorb the flavors.
- Grill the Chicken: Heat a skillet or grill pan over medium-high heat. Remove the chicken from the marinade and place it on the hot skillet. Cook for 6-7 minutes on each side until the chicken is fully cooked through and has a nice char. Remove from heat and let the chicken rest for a few minutes, then slice into strips.
- Prepare Ingredients: While the chicken rests, gather the cooked rice, black beans, shredded cheese, lettuce, diced tomatoes, corn kernels (if using), chopped cilantro (if using), and chipotle ranch dressing ready for assembly.
- Assemble the Burrito: Lay one flour tortilla flat on a clean surface. Start layering in the center: spread rice first, then black beans, followed by grilled chicken strips, shredded cheese, shredded lettuce, diced tomatoes, corn, and cilantro. Drizzle generously with chipotle ranch dressing.
- Wrap the Burrito: Fold in the sides of the tortilla over the filling, then roll tightly from the bottom to the top to enclose all ingredients securely.
- Serve: Slice each burrito in half if desired and serve immediately with extra chipotle ranch dressing on the side for dipping.
Notes
- For a spicier kick, add extra chipotle chili powder or fresh jalapeños to the marinade or filling.
- Use whole wheat or gluten-free tortillas as a substitute for a healthier or dietary requirement.
- Leftover burritos can be wrapped in foil and stored in the refrigerator for up to 2 days. Reheat in a skillet or oven for best texture.
- Optional ingredients like corn and cilantro add freshness but can be omitted based on preference.
- Make sure the chicken is cooked to an internal temperature of 165°F (75°C) for food safety.
Keywords: chipotle chicken burrito, grilled chicken burrito, chipotle ranch dressing, Mexican burrito recipe, easy chicken burrito, homemade burrito
