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This Chipotle Ranch Grilled Chicken Burrito is a go-to for nights when you crave bold flavors without a ton of fuss. It brings together smoky marinated chicken, cool ranch heat, and crisp veggies all bundled in a golden tortilla. If you want a lively meal that’s filling and fun to make, this burrito always delivers.
I remember the first time I made these burritos for a backyard cookout. The aroma from the grill had everyone asking when dinner would be ready. Now it is one of my most requested recipes for casual gatherings.
Ingredients
- Boneless skinless chicken breasts: provide lean and juicy protein and cook up quickly
- Olive oil: enriches the marinade while keeping the chicken moist and flavorful
- Freshly squeezed lime juice: gives brightness and slight tang to the chicken
- Chipotle chili powder: offers signature smokiness and heat so choose a fresh batch for best taste
- Smoked paprika: deepens the grilled flavor; use the Spanish variety if possible for authentic smokiness
- Garlic powder and onion powder: round out the marinade and make the chicken savory
- Ground cumin: brings classic earthy Mexican flavor; pick vibrant golden cumin for the best aroma
- Salt and black pepper: to balance out and highlight the flavors
- Large flour tortillas: make the perfect wrap; choose ones that are soft and flexible
- Cooked white or brown rice: adds substance and soaks up juices
- Black beans: for creaminess and a protein boost; select good-quality canned or cook from dry for best results
- Shredded cheddar or Monterey Jack cheese: for melting richness; buy from a block and shred yourself for freshness
- Shredded lettuce: gives a cool crunch; iceberg or romaine both work well
- Diced tomatoes: for juicy pops of freshness; try ripe Roma or vine tomatoes
- Corn kernels: sweeten up the filling and add texture; you can use fresh, frozen or drained canned
- Chopped fresh cilantro: adds herbal brightness; totally optional for those who enjoy the flavor
- Chipotle ranch dressing: brings it all together; creamy with a little kick; homemade or quality store-bought both work
Step-by-Step Instructions
- Marinate the Chicken:
- Whisk olive oil, lime juice, chipotle chili powder, smoked paprika, garlic powder, onion powder, cumin, salt and black pepper in a medium bowl. Add chicken breasts and turn to coat every surface. Cover the bowl and let the chicken sit in the fridge for at least thirty minutes up to two hours to let all those flavors really sink in.
- Grill the Chicken:
- Get your grill or grill pan good and hot over medium-high heat. Remove the chicken from the marinade and cook for about six to eight minutes per side until the outside is charred and the inside is just cooked through and juicy. The chicken should register at one hundred sixty five degrees Fahrenheit inside. Rest for five minutes then slice thinly across the grain so every bite is tender.
- Prepare the Fillings:
- While your chicken is grilling, go ahead and warm the tortillas until they are soft and easy to roll. You can do this in the microwave wrapped in a damp towel or on a dry skillet. Get your rice, beans, cheese, lettuce, tomatoes, corn, and cilantro all cut and portioned out so assembling is a breeze.
- Assemble the Burritos:
- Lay each tortilla out on a flat surface. Layer a quarter cup each of rice, black beans, cheese, and lettuce. Spoon over two tablespoons each of diced tomatoes and corn. Add a nice pile of the grilled sliced chicken and drizzle with about two tablespoons of the chipotle ranch dressing. Sprinkle with a bit of fresh cilantro if you like.
- Wrap and Grill:
- Fold in the sides of the tortilla over the filling. Roll up tightly from the bottom to make a neat bundle. For the best finish, place the rolled burritos seam side down in a hot skillet or on the grill. Let them brown for about one to two minutes per side so the outside is golden and has a slight crunch.
- Serve:
- Cut in half if desired and enjoy while warm and melty.
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Every time I make these I look forward to the flavor burst from fresh cilantro. It reminds me of cooking with my mom who always insisted on adding herbs at the end for that fresh finish. Watching my kids build their own burritos with extra cheese and a little too much dressing always gets a laugh.
Storage Tips
Keep leftover burritos wrapped in foil or plastic and store in the fridge for up to three days. To reheat, microwave until warm or crisp up again in a skillet for best texture. If prepping ahead, store fillings separately and assemble just before eating so the tortillas do not get soggy.
Ingredient Substitutions
Swap out the chicken for grilled steak, shrimp, or even roasted vegetables for a vegetarian version. If you prefer pinto or refried beans over black beans go right ahead. You can use whole wheat or gluten-free tortillas as needed.
Serving Suggestions
Pair these burritos with a tangy coleslaw, grilled corn elote, or crisp tortilla chips and salsa. For a complete meal, add a side of guacamole and fresh lime wedges. These are great for game day buffets or outdoor lunches.
Cultural Context
Burritos are a staple of Mexican-American cuisine with endless regional spins. The chipotle ranch twist gives the classic a modern creamy kick that is popular in fusion recipes across the southwest and California.
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Common Questions
- → Can I use a different protein instead of chicken?
Yes, grilled steak, turkey, tofu, or seared shrimp work well as substitutes for chicken in this burrito.
- → How spicy are chipotle burritos?
The chipotle chili powder adds smoky heat. Adjust the amount or use mild chili if you prefer less spice.
- → What’s the best way to wrap a burrito so fillings don’t spill out?
Fold in the sides first, then roll from the bottom up tightly. Toast the seam side to help seal the wrap.
- → Can I prepare these burritos ahead of time?
Absolutely. Assemble burritos, refrigerate, and grill or reheat just before serving for best texture and flavor.
- → Is there a dairy-free option for the chipotle ranch?
Use dairy-free ranch dressing and skip or replace cheese with a plant-based alternative as needed.