Chipotle Ranch Grilled Chicken Burrito Recipe: Smoky, Flavorful & Easy!
This smoky and creamy burrito is packed with juicy chipotle-marinated grilled chicken, bold ranch dressing, black beans, cheese, and all your favorite toppings — the perfect weeknight or weekend comfort meal!
Equipment
- grill or grill pan
- Mixing Bowls
- Tongs
- Measuring spoons
- Knife and cutting board
Ingredients
- 1.5 lbs boneless skinless chicken breasts
- 2 tbsp olive oil
- 2 tbsp chipotle peppers in adobo, minced
- 1 tbsp adobo sauce (from chipotle can)
- 1 lime, juiced
- 1 tsp garlic powder
- 1 tsp onion powder
- 0.5 tsp ground cumin
- salt and pepper, to taste
- 1 cup ranch dressing
- 1-2 tsp chipotle powder (adjust to taste)
- 1 tbsp lime juice
- 0.25 tsp garlic powder
- 6 large flour tortillas
- 2 cups cooked rice (preferably Mexican rice)
- 1 cup black beans, rinsed and drained
- 1.5 cups shredded cheese (cheddar or Monterey Jack)
- optional toppings: lettuce, tomatoes, sour cream, guacamole, salsa
Instructions
- In a bowl, whisk together olive oil, chipotle peppers, adobo sauce, lime juice, garlic powder, onion powder, cumin, salt, and pepper.
- Marinate chicken in the mixture for at least 30 minutes, up to 4 hours in the fridge.
- Grill chicken 6–8 minutes per side until cooked through (165°F). Rest, then shred or dice.
- In a bowl, mix ranch dressing, chipotle powder, lime juice, and garlic powder. Chill if time allows.
- Warm tortillas until pliable. Add rice, beans, shredded chicken, cheese, and toppings to each tortilla.
- Drizzle with chipotle ranch dressing, then fold sides and roll tightly into a burrito.
- Optional: Grill burritos for 1–2 minutes per side until crispy. Slice and serve immediately.
Notes
You can freeze assembled burritos for future meals. Swap chicken for steak, shrimp, or tofu for variation. Spice levels are easily adjustable based on chipotle used.