Chipotle Ranch Grilled Chicken Burrito

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4 burritos

Description

This burrito combines smoky grilled chicken, creamy chipotle ranch, fresh veggies, and melty cheese, all wrapped in a warm tortilla. Perfect for meal prep or a quick, satisfying lunch or dinner!

Ingredients

For the Grilled Chicken:

• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon chipotle powder (or smoked paprika)
• 1/2 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Juice of 1 lime

For the Chipotle Ranch Dressing:

• 1/2 cup mayonnaise (or Greek yogurt for a lighter version)
• 1/4 cup sour cream
• 1 tablespoon lime juice
• 1 teaspoon chipotle powder (or 1 minced chipotle in adobo)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried dill
• 1/2 teaspoon smoked paprika
• 1 teaspoon honey (optional, for balance)
• 1–2 tablespoons milk (to thin, if needed)

For the Burritos:

• 4 large flour tortillas
• 1 cup cooked Mexican rice (or cilantro-lime rice)
• 1 cup black beans, drained and rinsed
• 1 cup shredded lettuce
• 1/2 cup shredded cheddar or Monterey Jack cheese
• 1/2 cup diced tomatoes
• 1/2 avocado, sliced (optional)
• 1/4 cup chopped cilantro

Instructions

Grill the chicken: In a bowl, mix olive oil, chipotle powder, cumin, garlic powder, onion powder, salt, pepper, and lime juice. Rub mixture onto chicken breasts. Preheat grill or grill pan to medium-high and cook chicken for 5–7 minutes per side or until fully cooked. Let rest for 5 minutes, then slice.

Make the chipotle ranch dressing: In a bowl, whisk together mayonnaise, sour cream, lime juice, chipotle powder, garlic powder, onion powder, dill, smoked paprika, honey (if using), and milk as needed to thin. Taste and adjust seasoning.

Assemble the burritos: Warm the tortillas briefly to make them pliable. Layer rice, black beans, grilled chicken slices, lettuce, cheese, tomatoes, avocado (if using), and cilantro in the center of each tortilla. Drizzle generously with chipotle ranch dressing.

Wrap and serve: Fold the sides of the tortilla inward, then roll tightly from the bottom up. Serve warm, or toast the burritos in a dry skillet for a crispy finish.

Notes

Make It Spicy: Add sliced jalapeños or extra chipotle powder.
Low-Carb Option: Use low-carb tortillas or lettuce wraps.
Make It Vegetarian: Swap chicken for grilled mushrooms or tofu.

Print