Chipotle Ranch Grilled Chicken Burrito

A smoky, tangy, and ultra-satisfying burrito packed with juicy grilled chicken, fluffy rice, beans, crisp veggies, and creamy chipotle ranch. Perfect for a quick weeknight dinner or meal-prepped lunches!

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Course: Main
Cuisine: Mexican
Yield: 4 burritos
Calories: ~550 per serving

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 ground 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 fresh cilantro (optional)
• ½ cup chipotle ranch dressing (store-bought or homemade)

Instructions

Step 1: Marinate the Chicken

1. In a bowl, whisk together olive oil, lime juice, chipotle chili powder, smoked paprika, garlic powder, onion powder, cumin, salt, and pepper.
2. Add chicken breasts and coat well. Cover and refrigerate for at least 20 minutes, or up to 2 hours for maximum flavor.

Step 2: Grill the Chicken

1. Preheat a grill or grill pan to medium-high heat.
2. Grill the chicken for 6–8 minutes per side, or until fully cooked (internal temp should reach 165°F / 74°C).
3. Let rest for 5 minutes, then slice into thin strips.

Step 3: Prepare the Fillings

• Warm tortillas in a dry skillet or microwave until pliable.
• Heat rice and beans if needed.

Step 4: Assemble the Burritos

1. Lay a tortilla flat and spread 1–2 tablespoons of chipotle ranch dressing in the center.
2. Layer with rice, beans, grilled chicken, cheese, lettuce, tomatoes, corn, and cilantro if using.
3. Don’t overfill — it’ll be hard to wrap!

Step 5: Wrap & Serve

1. Fold the sides of the tortilla inward, then roll tightly from the bottom to form a burrito.
2. Optional: Grill the wrapped burrito for 1–2 minutes per side for a golden, crispy finish.

Tips & Variations

• Want it spicier? Add sliced jalapeños or a dash of hot sauce inside the burrito.
• Make it vegetarian by swapping the chicken for grilled tofu, seasoned roasted veggies, or jackfruit.
• Use whole wheat or gluten-free tortillas if preferred.
• Meal prep–friendly: Wrap tightly in foil and store in the fridge for up to 3 days. Reheat in the oven or grill pan.

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