Chipotle Ranch Grilled Chicken Burrito Perfection
This Chipotle Ranch Grilled Chicken Burrito is a flavor explosion, combining smoky grilled chicken with a creamy, spicy chipotle ranch sauce. It's a customizable and satisfying meal that brings restaurant-quality taste to your home kitchen in under an hour.
Equipment
- Grill
- Mixing bowl
- Blender or Food Processor
- Dry skillet
- Knife
- Cutting board
- Measuring cups and spoons
- Spatula
Ingredients
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 cup ranch dressing
- 2-3 chipotle peppers in adobo sauce, canned
- 1 tablespoon lime juice
- 4 large burrito-size tortillas
- 2 cups cooked rice
- 1 cup black beans, canned and rinsed
- 1 cup corn, canned or frozen
- 1 cup shredded cheddar or Monterey Jack cheese
- 1 avocado, ripe and sliced
- ¼ cup fresh cilantro, chopped
Instructions
- In a bowl, whisk together olive oil, lime juice, chili powder, cumin, garlic powder, onion powder, salt, and pepper.
- Add the chicken breasts and marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
- In a blender or food processor, combine ranch dressing, chipotle peppers in adobo sauce (start with 1-2 peppers and add more to taste), and a squeeze of lime juice.
- Blend until smooth and creamy. Taste and adjust seasonings as needed.
- Preheat your grill to medium-high heat.
- Remove the chicken from the marinade and grill for 5-7 minutes per side, or until cooked through and the internal temperature reaches 165°F (74°C).
- Let the chicken rest for a few minutes before slicing or shredding.
- Warm the tortillas in a dry skillet over medium heat for a few seconds per side, or until pliable. You can also warm them in the microwave for a few seconds.
- Lay a warm tortilla on a flat surface.
- Spread a thin layer of chipotle ranch sauce on the tortilla.
- Add a layer of rice, followed by black beans, corn, sliced or shredded grilled chicken, cheese, avocado slices, and cilantro.
- Fold in the sides of the tortilla, then fold the bottom up and over the filling.
- Tuck it in tightly and continue rolling forward until the burrito is completely sealed.
- For an extra crispy burrito, grill it for a minute or two per side, until golden brown and slightly charred. This step is optional but highly recommended!
Notes
For a spicier kick, add a pinch of cayenne pepper to the chipotle ranch sauce. Use ground turkey or shredded pork instead of chicken for a different protein option. Substitute brown rice or quinoa for white rice for a healthier alternative. If you don't have black beans, pinto beans or kidney beans will work just as well. For a dairy-free option, use vegan cheese and vegan ranch dressing. Avoid overfilling the burrito to prevent tearing. Ensure all ingredients are at least room temperature before assembling to avoid a soggy burrito. Resting the chicken allows the juices to redistribute, resulting in more tender and flavorful meat. Serve with tortilla chips and salsa, guacamole, Mexican street corn salad, or a simple green salad.