Description

This Chipotle Ranch Grilled Chicken Burrito recipe combines smoky, spicy marinated chicken with fresh and flavorful toppings wrapped in a warm flour tortilla. The grilled chicken is marinated with chipotle chili powder and spices, providing a smoky heat balanced by creamy chipotle ranch dressing, making it a perfect meal for lunch or dinner that is both satisfying and packed with bold flavors.

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

Burritos

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
½ cup diced tomatoes
½ cup corn kernels (optional)
¼ cup chopped cilantro (optional)
½ cup chipotle ranch dressing

Instructions

Prepare the chicken marinade: In a medium bowl, combine olive oil, lime juice, chipotle chili powder, smoked paprika, garlic powder, onion powder, cumin, salt, and pepper. Mix well to create the marinade.
Marinate the chicken: Place the chicken breasts in the marinade, ensuring they are fully coated. Cover and refrigerate for at least 30 minutes to allow the flavors to infuse.
Preheat the grill: Heat your grill to medium-high heat, ensuring the grates are clean and lightly oiled to prevent sticking.
Grill the chicken: Remove the chicken breasts from the marinade and grill for about 5-7 minutes per side or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through with nice grill marks.
Rest and slice the chicken: Let the grilled chicken rest for 5 minutes to retain juices, then slice into thin strips.
Warm the tortillas: Warm the flour tortillas on the grill or in a dry skillet until soft and pliable, about 30 seconds each side.
Assemble the burritos: On each tortilla, layer cooked rice, black beans, grilled chicken slices, shredded cheese, shredded lettuce, diced tomatoes, corn kernels, and cilantro if using. Drizzle chipotle ranch dressing over the fillings.
Wrap the burritos: Fold in the sides of the tortilla and roll tightly to enclose all the fillings.
Optional finishing: For a warm, melty burrito, place wrapped burritos seam-side down on the grill or skillet and cook for 1-2 minutes per side to lightly toast and melt the cheese.
Serve: Slice the burritos in half if desired and serve immediately with extra chipotle ranch dressing on the side.

Notes

Marinate chicken for at least 30 minutes for best flavor; overnight marinating intensifies the taste.
Use either white or brown rice based on preference; cooking rice ahead of time saves prep time.
Add or omit optional corn and cilantro based on availability and taste preference.
To make this recipe gluten-free, substitute flour tortillas with gluten-free tortillas.
For a spicier burrito, add extra chipotle chili powder to the marinade or increase chipotle ranch dressing.

Keywords: chipotle ranch chicken burrito, grilled chicken burrito, smoky grilled chicken, Mexican burrito, spicy chicken burrito