Description
This Chipotle Ranch Grilled Chicken Burrito recipe features juicy grilled chicken breasts marinated in a smoky spice blend, rolled inside warm flour tortillas with rice, black beans, fresh veggies, cheddar cheese, and a zesty chipotle ranch sauce. Ready in just 35 minutes, it’s a flavorful and satisfying meal perfect for lunch or dinner.
Ingredients
Scale
Chicken Marinade
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp chili powder
- ½ tsp cumin
- ½ tsp garlic powder
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
- Juice of 1 lime
Chipotle Ranch Sauce
- ½ cup ranch dressing
- 1 chipotle pepper in adobo sauce, finely chopped
- 1 tsp lime juice
- ½ tsp garlic powder
Burrito Fillings
- 4 large flour tortillas
- 1 cup cooked rice
- ½ cup black beans, drained and rinsed
- ½ cup shredded cheddar cheese
- ½ cup diced tomatoes
- ½ cup shredded lettuce
- ¼ cup chopped cilantro (optional)
Instructions
- Prepare the marinade: In a small bowl, combine olive oil, chili powder, cumin, garlic powder, smoked paprika, salt, black pepper, and lime juice to form a flavorful spice mixture.
- Marinate the chicken: Rub the spice mixture evenly over the chicken breasts. Let them marinate for at least 15 minutes to absorb the flavors.
- Preheat grill or pan: Heat a grill or skillet over medium heat to get ready for cooking the chicken.
- Cook the chicken: Place the marinated chicken breasts on the grill or pan and cook for about 5-6 minutes per side until fully cooked, checking that the internal temperature reaches 165°F. Let the chicken rest for a few minutes before slicing it into thin strips.
- Make chipotle ranch sauce: In a small bowl, combine ranch dressing, chopped chipotle pepper, lime juice, and garlic powder. Stir well until smooth and combined.
- Warm tortillas: Heat the flour tortillas in a dry pan or microwave for a few seconds until soft and pliable for easier rolling.
- Assemble the burritos: On each tortilla, layer cooked rice, black beans, grilled chicken strips, shredded cheddar cheese, diced tomatoes, shredded lettuce, and optionally sprinkle with chopped cilantro.
- Add the sauce: Drizzle chipotle ranch sauce generously over the fillings before folding.
- Roll the burritos: Fold in the sides of each tortilla and roll tightly to enclose the fillings securely.
- Crisp the burritos: For a crispy finish, grill the burrito seam-side down in a pan for about 2 minutes until golden brown and sealed.
- Serve: Serve the burritos warm with extra chipotle ranch sauce on the side for dipping, and enjoy!
Notes
- For added freshness, include chopped cilantro inside the burritos or as a garnish.
- Use a meat thermometer to ensure chicken reaches a safe internal temperature of 165°F.
- Make sure to warm the tortillas to prevent breaking when rolling.
- Leftover burritos can be wrapped in foil and reheated in a skillet or oven.
- To make it spicier, add more chipotle peppers or a dash of hot sauce to the ranch sauce.
