Description
This Chipotle Ranch Grilled Chicken Burrito recipe features juicy, spice-marinated chicken grilled to perfection and wrapped in a warm flour tortilla filled with rice, black beans, cheese, fresh veggies, and a creamy chipotle ranch dressing. Perfect for a flavorful and satisfying meal with a smoky, tangy kick.
Ingredients
Scale
Chicken and Marinade
- 2 boneless skinless chicken breasts
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- 1 teaspoon chipotle chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground cumin
- Salt and black pepper to taste
Burrito Fillings
- 4 large flour tortillas
- 2 cups cooked rice (white or brown)
- 1 cup black beans, cooked or canned
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 cup shredded lettuce
- 1 cup diced tomatoes
- 1/2 cup corn kernels (optional)
- 1/4 cup chopped fresh cilantro
- Chipotle ranch dressing, as needed
Instructions
- Marinate the chicken: In a bowl, whisk together olive oil, lime juice, chipotle chili powder, smoked paprika, garlic powder, onion powder, cumin, salt, and pepper. Add the chicken breasts and coat evenly with the marinade. Cover and refrigerate for at least 20 minutes, up to 2 hours, to allow flavors to meld.
- Grill the chicken: Preheat your grill to medium-high heat. Place the marinated chicken breasts on the grill and cook for 6 to 8 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through. Remove from grill and let rest for a few minutes before slicing into strips.
- Prepare fillings and warm tortillas: While the chicken is resting, warm the flour tortillas in a dry skillet or microwave. Heat the cooked rice and black beans if desired to serve warm.
- Assemble the burritos: Lay each tortilla flat and spread a generous amount of chipotle ranch dressing over the center. Layer with rice, black beans, sliced grilled chicken, shredded cheese, lettuce, diced tomatoes, corn kernels (if using), and cilantro.
- Wrap and serve: Fold in the sides of the tortilla and roll up tightly to enclose the filling. Serve the burritos immediately, or optionally, place them back on the grill for a minute or two on each side to toast the wrap and add a crispy texture.
Notes
- Marinating time can be extended up to 2 hours for deeper flavor but no longer to avoid chicken texture becoming mushy.
- Use bone-in chicken breasts if preferred but adjust cooking time accordingly.
- The burrito can be customized with your favorite vegetables or hot sauce for extra heat.
- If grilling is unavailable, cook chicken in a skillet over medium-high heat as an alternative.
- Warm the tortillas before assembling to prevent tearing when rolling.
