Chipotle Ranch Grilled Chicken Burrito
Looking for a bold, flavor-packed meal that’s as satisfying as it is easy to make? These Chipotle Ranch Grilled Chicken Burritos are your answer. Juicy grilled chicken is marinated in smoky chipotle spices and seared to perfection, then wrapped in a warm flour tortilla alongside fluffy rice, creamy black beans, crisp lettuce, melty cheese, and a kick of tangy chipotle ranch dressing. Whether you’re planning a weeknight dinner, prepping lunches for the week, or simply craving a burrito that hits all the right notes, this recipe delivers comfort and zest in every bite. With simple ingredients and loads of customizable options, it’s one of those go-to dishes you’ll want to keep in your rotation.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
Ingredients
For the 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 ground cumin
Salt and pepper, to taste
For the Burritos:
4 large flour tortillas
1 cup cooked white or brown rice
1 cup canned black beans, drained and rinsed
1 cup shredded cheddar or Monterey Jack cheese
1 cup shredded lettuce
½ cup diced tomatoes
½ cup corn kernels (optional, but adds great sweetness and crunch)
¼ cup chopped fresh cilantro (optional)
½ cup chipotle ranch dressing
Instructions
Start by making the marinade. In a medium bowl, whisk together the olive oil, lime juice, chipotle chili powder, smoked paprika, garlic powder, onion powder, cumin, salt, and pepper. Place the chicken breasts in the marinade and coat them well. Cover and refrigerate for at least 20 minutes, or up to 2 hours if you want deeper flavor.
Preheat your grill or grill pan over medium-high heat. Grill the chicken breasts for 6 to 8 minutes per side, or until nicely charred and the internal temperature reaches 165°F. Once grilled, let the chicken rest for about 5 minutes before slicing into strips.
While the chicken is resting, warm your tortillas in a dry skillet or the microwave so they’re soft and easy to roll. If your rice or beans were prepared ahead of time, heat them through so everything in the burrito is warm and cozy.
Now comes the fun part—assembling your burritos. Lay out a tortilla and spread a generous spoonful of chipotle ranch dressing in the center. Layer in the warm rice, black beans, grilled chicken strips, shredded cheese, lettuce, diced tomatoes, and corn if you’re using it. A sprinkle of cilantro adds a bright, herby touch, but it’s totally optional.
To wrap the burrito, fold the sides inward over the filling, then roll it up tightly from the bottom. You can serve it just like that or go the extra step and grill it in a hot pan for a golden, crispy exterior. Either way, you’re in for a hearty, satisfying bite.
Notes
For even more flavor, use grilled corn cut fresh from the cob instead of canned or frozen.
Swap out the chicken for grilled steak or shrimp for a fun twist, or make it vegetarian with grilled veggies or tofu.
Add a little heat by mixing hot sauce into the chipotle ranch or tossing in some sliced jalapeños.
Store leftover components separately and assemble burritos fresh to avoid soggy tortillas.
If you’re meal prepping, wrap each burrito in foil after assembling and store them in the fridge. To reheat, just pop them in the oven or a skillet until warmed through.