Description
This Chipotle Ranch Grilled Chicken Burrito features juicy, spiced grilled chicken combined with a smoky chipotle ranch sauce, fresh vegetables, black beans, and rice all wrapped in a warm flour tortilla. Perfectly balanced with a smoky, tangy flavor and a crispy finish, this burrito makes a satisfying and flavorful meal that’s easy to prepare in about 35 minutes.
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 Assembly
- 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. Mix until well blended to create the spice marinade for the chicken.
- Marinate the chicken: Rub the spice mixture evenly over the chicken breasts. Allow the chicken to marinate for at least 15 minutes to absorb the flavors.
- Heat the grill or pan: Preheat a grill or non-stick pan 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, or until the internal temperature reaches 165°F and the chicken is fully cooked through. Remove from heat and let rest a few minutes before slicing into thin strips.
- Make the chipotle ranch sauce: In a small bowl, mix ranch dressing, finely chopped chipotle pepper, lime juice, and garlic powder until combined. This sauce adds a smoky and tangy kick to the burritos.
- Warm the tortillas: Heat the flour tortillas in a dry pan or microwave for a few seconds until soft and pliable, making them easier to fold without tearing.
- Assemble the burritos: On each warmed tortilla, layer ¼ cup cooked rice, followed by 2 tbsp black beans, sliced grilled chicken strips, shredded cheddar cheese, diced tomatoes, shredded lettuce, and a drizzle of chipotle ranch sauce. Optionally, sprinkle chopped cilantro for added freshness.
- Roll the burritos: Fold in the sides of each tortilla and roll tightly to enclose the fillings securely.
- Crisp the burritos: Place the rolled burrito seam-side down in a lightly oiled pan over medium heat. Grill for about 2 minutes until the tortilla is golden brown and crispy.
- Serve: Serve the burritos warm with extra chipotle ranch sauce on the side for dipping. Enjoy immediately for the best flavor and texture.
Notes
- The chicken should reach an internal temperature of 165°F to ensure food safety.
- Marinate the chicken for longer than 15 minutes if time allows, for more intense flavor.
- Use warmed tortillas for easier rolling and a better texture.
- Adjust the amount of chipotle pepper in the sauce to control the heat level.
- For a gluten-free option, substitute flour tortillas with gluten-free tortillas or large lettuce leaves.
