Chipotle Ranch Grilled Chicken Burrito
Warm, smoky, and a little spicy, this burrito features grilled chicken strips marinated in lime-chipotle, creamy ranch, and fresh veggies wrapped in a warm flour tortilla.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
- Diet: None
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 1 tablespoon chipotle chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- Salt and black pepper, to taste
- 4 large 10-inch flour tortillas
- 1 cup cooked rice (white or brown)
- 1 cup black beans, drained and rinsed
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 cup shredded lettuce
- 1/2 cup diced tomatoes
- 1/2 cup corn kernels (optional)
- 1/4 cup fresh cilantro, chopped
- 1/2 cup chipotle ranch dressing
Instructions
- Whisk olive oil, lime juice, chipotle chili powder, smoked paprika, garlic powder, onion powder, cumin, salt, and pepper until smooth.
- Place chicken breasts in a shallow dish and turn to coat with the marinade. Cover and refrigerate for 20 minutes to 2 hours.
- Preheat grill or grill pan to medium-high heat and oil lightly.
- Remove chicken from marinade and grill for 6–8 minutes per side until internal temperature reaches 165°F (74°C).
- Transfer chicken to a cutting board and let rest for 5 minutes, then slice into strips.
- Warm tortillas in a dry skillet for 30 seconds per side or microwave wrapped in a damp paper towel for 20 seconds.
- Heat rice and beans if serving warm.
- Lay each tortilla flat and spread chipotle ranch down the center, then layer with rice, black beans, sliced chicken, cheese, lettuce, tomatoes, corn, and cilantro.
- Fold the short sides inward, then roll tightly from bottom to top. Grill seam-side down for 1–2 minutes for a crunchier shell.
Notes
Best eaten right away while warm and melty. Store assembled burritos in airtight containers for 3–4 days or freeze for up to 3 months.