Smoky Chipotle Ranch Grilled Chicken Burritos
Delicious burritos filled with smoky grilled chicken, chipotle ranch, rice, black beans, corn, and cheese, wrapped in warm flour tortillas.
- Prep Time: 30 minutes
- Cook Time: 16 minutes
- Total Time: 46 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
Scale
- 2 boneless, skinless chicken breasts (about 12–14 oz total)
- 1 tablespoon chipotle ranch dressing (more to taste for brushing and drizzling)
- 1 cup cooked rice (white or brown)
- 1 cup canned black beans, drained and rinsed
- 1 cup corn (fresh, frozen and thawed, or canned/drained)
- 1 cup shredded cheese (cheddar, Monterey Jack or a Mexican blend)
- 4 large flour tortillas (10–12 inch)
- Sour cream for serving
- Salsa for serving
Instructions
- Prep the chicken: Coat the chicken breasts lightly with chipotle ranch dressing, rubbing it well into both sides.
- Heat the grill: Preheat to medium-high (around 400–450°F / 200–230°C).
- Grill the chicken: Place breasts on the grill and cook 6–8 minutes per side, flipping once.
- Rest and slice: Transfer chicken to a cutting board and rest 5–10 minutes. Slice thinly across the grain.
- Assemble burritos: Lay a warm tortilla flat and layer rice, beans, corn, cheese, and sliced chicken.
- Roll tightly: Fold the sides in, then roll from the bottom up.
- Optional crisp: Place burritos seam-side down on the grill for 1–2 minutes per side.
- Serve: Cut in half and plate with sour cream and salsa.
Notes
For a quicker meal, use pre-cooked rotisserie chicken. To make it dairy-free, skip cheese and use a dairy-free alternative.