Description
This Chipotle Ranch Grilled Chicken Burrito recipe combines tender, smoky grilled chicken marinated in a flavorful chipotle ranch seasoning with fresh ingredients like rice, black beans, cheese, and crisp vegetables. Wrapped in warm flour tortillas and lightly crisped on the stovetop, these burritos offer a perfect balance of spicy, creamy, and savory flavors that make for an easy and satisfying meal.
Ingredients
Scale
Chicken Marinade
- 1 1/2 pounds boneless skinless chicken breasts or thighs
- 1 tablespoon olive oil
- 1 packet (1 ounce) ranch seasoning mix
- 2 chipotle peppers in adobo sauce, minced
- 1 tablespoon adobo sauce
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- Salt and black pepper to taste
Burrito Fillings
- 4 large flour tortillas
- 1 cup cooked rice
- 1 cup black beans, drained and rinsed
- 1 cup shredded cheddar or pepper jack cheese
- 1/2 cup sour cream or chipotle ranch dressing
- 1/2 cup diced tomatoes
- 1/2 cup shredded lettuce
- Optional: avocado slices
- Optional: cilantro
- Optional: lime wedges
Instructions
- Prepare the marinade: In a medium bowl, combine olive oil, ranch seasoning mix, minced chipotle peppers, adobo sauce, garlic powder, paprika, cumin, salt, and black pepper. Mix well to create the marinade.
- Marinate the chicken: Add the chicken breasts or thighs to the bowl and toss until evenly coated with the marinade. Cover and refrigerate for at least 30 minutes to allow the flavors to infuse.
- Grill the chicken: Preheat your grill or grill pan to medium-high heat. Grill the marinated chicken for 5–6 minutes on each side or until the internal temperature reaches 165°F (74°C) and the chicken is fully cooked. Remove from heat and let it rest for 5 minutes to retain juiciness.
- Slice the chicken: After resting, slice the chicken into thin strips suitable for burrito filling.
- Warm the tortillas: Heat the flour tortillas on a hot skillet or microwave until pliable and warm.
- Assemble the burritos: Lay a warm tortilla flat and layer with cooked rice, black beans, sliced grilled chicken, shredded cheese, diced tomatoes, shredded lettuce, and drizzle with sour cream or chipotle ranch dressing.
- Roll the burrito: Fold in the sides of the tortilla and roll tightly to enclose all the filling securely.
- Crisp the burritos: Place the burrito seam-side down on a hot skillet and cook for 1–2 minutes until the tortilla is crisp and golden, helping the burrito hold its shape.
- Serve: Serve hot with optional avocado slices, fresh cilantro, and lime wedges for extra flavor.
Notes
- For a shortcut, use store-bought chipotle ranch dressing or blend ranch dressing with adobo sauce.
- These burritos freeze well—wrap tightly and reheat in a skillet or oven for a quick meal.
- Adjust spice levels by varying the amount of chipotle peppers and adobo sauce according to taste.
- Use chicken thighs for juicier meat or breasts for a leaner option.
- Prep Time: 20 minutes (plus 30 minutes marinating time)
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican-American
