Ultimate Chipotle Ranch Grilled Chicken Burrito
This recipe brings the smoky, creamy, and satisfying flavors of a burrito joint to your home kitchen. Tender grilled chicken, a kick of chipotle, and a cool, tangy ranch dressing combine in a warm tortilla for an irresistible meal. Prepare to make this recipe again and again!
Equipment
- Medium bowl
- Small bowl
- Whisk
- Measuring cups and spoons
- Large resealable bag or shallow dish
- Grill
- Meat thermometer
- Cutting board
- Knife
- Flat surface
- Dry skillet (optional)
- Microwave (optional)
- Tongs
- Spatula
Ingredients
- 1 cup mayonnaise
- ½ cup sour cream
- ¼ cup buttermilk
- 2 tablespoons chopped cilantro
- 1-2 chipotle peppers in adobo sauce, finely chopped
- 1 tablespoon adobo sauce
- 1 clove garlic, minced
- 1 tablespoon lime juice
- ½ teaspoon smoked paprika
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1.5 lbs boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper optional
- Salt to taste
- Pepper to taste
- 6 large flour tortillas
- 1 cup cooked rice
- 1 cup shredded cheddar cheese
- ½ cup corn kernels
- Optional toppings: diced tomatoes, shredded lettuce, avocado slices
Instructions
- Make the Chipotle Ranch Dressing: In a medium bowl, whisk together the mayonnaise, sour cream, and buttermilk until smooth. Add the chopped cilantro, chipotle peppers, adobo sauce, minced garlic, lime juice, smoked paprika, salt, and pepper. Stir well to combine. Taste and adjust seasonings as needed. Cover and refrigerate for at least 30 minutes.
- Prepare the Grilled Chicken: In a small bowl, whisk together the olive oil, chili powder, cumin, garlic powder, onion powder, smoked paprika, cayenne pepper (if using), salt, and pepper. Place the chicken breasts in a large resealable bag or a shallow dish. Pour the marinade over the chicken, ensuring it's evenly coated. Marinate the chicken in the refrigerator for at least 30 minutes, or up to 4 hours. 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 5 minutes before slicing or shredding.
- Assemble the Burritos: Warm the flour tortillas. Lay a warm tortilla on a flat surface. Spread a generous amount of Chipotle Ranch dressing on the tortilla. Top with cooked rice, black beans, corn kernels, shredded cheese, and sliced or shredded grilled chicken. Add any optional toppings you desire. Fold in the sides of the tortilla, then fold the bottom up and over the filling. Roll tightly to create a burrito.
- Serve and Enjoy: Serve your Chipotle Ranch Grilled Chicken Burrito immediately. For an extra touch, you can grill the burritos for a few minutes per side to get them nice and crispy. Enjoy!
Notes
For a vegetarian option, substitute the grilled chicken with grilled portobello mushrooms or seasoned tofu. To make a spicier burrito, add more chipotle peppers or a pinch of cayenne pepper to the marinade and/or the ranch dressing. Use Monterey Jack, pepper jack, or any other cheese you love. Include grilled bell peppers, onions, or zucchini for extra flavor. The Chipotle Ranch Dressing can be made up to 3 days in advance and stored in the refrigerator. Grilled Chicken can be cooked up to 2 days in advance and stored in the refrigerator. Assembled Burritos are best eaten immediately, but can be stored in the refrigerator for up to 24 hours.