Description
This Chipotle Ranch Grilled Chicken Burrito is smoky, spicy, and packed with bold flavors. Juicy, spice-rubbed grilled chicken is wrapped in a warm tortilla with seasoned rice, black beans, fresh veggies, and a creamy chipotle ranch sauce. Grilled to crispy perfection, this burrito is the perfect balance of heat, creaminess, and crunch. Ideal for meal prep, weeknight dinners, or a satisfying on-the-go meal!
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 cumin
- Salt and pepper, to taste
For the 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
- Marinate & Grill the Chicken:
- In a bowl, mix olive oil, lime juice, chipotle chili powder, smoked paprika, garlic powder, onion powder, cumin, salt, and pepper.
- Coat the chicken thoroughly and let it marinate for at least 30 minutes (or up to 24 hours in the fridge).
- Grill the chicken over medium heat for 5-7 minutes per side until fully cooked (internal temperature of 165°F). Let it rest before slicing into strips.
- Prepare the Burrito Fillings:
- Warm the tortillas on a skillet or directly over a flame for a few seconds on each side.
- Heat the rice and beans separately.
- Chop and prepare the lettuce, tomatoes, corn, and cilantro.
- Assemble the Burritos:
- Lay a tortilla flat and spread a drizzle of chipotle ranch dressing.
- Add a scoop of rice, black beans, grilled chicken slices, cheese, lettuce, tomatoes, and corn.
- Fold in the sides and roll tightly into a burrito.
- Grill for Extra Crispiness:
- Heat a dry skillet over medium heat and place the burrito seam-side down.
- Cook for 2-3 minutes per side until golden brown and crispy.
- Serve & Enjoy:
- Slice in half and serve hot with extra chipotle ranch for dipping.
Notes
- Adjust spice levels by adding more or less chipotle chili powder.
- Swap chicken for steak, tofu, or grilled veggies for a different variation.
- Make it low-carb by serving the ingredients as a burrito bowl instead of using tortillas.
- Store assembled burritos in the fridge for up to 3 days or freeze for up to 3 months. Reheat in the oven or on a skillet.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Grilling & Stovetop
- Cuisine: Mexican-Inspired