Easy Chipotle Ranch Grilled Chicken Burrito is your go-to solution for a quick, satisfying, and incredibly flavorful weeknight meal that’s far better than takeout. This recipe simplifies a beloved classic, making it accessible for any home cook looking for delicious, healthy, and customizable options.
Key Ingredients for Easy Chipotle Ranch Grilled Chicken Burrito
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup plain Greek yogurt or sour cream
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon lime juice
- 1 teaspoon chipotle powder (or 1/2 teaspoon chipotle peppers in adobo sauce, minced)
- 1/2 teaspoon dried dill
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 8 large (10-12 inch) flour tortillas
- 1 cup cooked rice (white or brown)
- 1 cup shredded romaine lettuce
- 1/2 cup canned black beans, rinsed and drained
- 1/2 cup corn kernels (fresh, frozen, or canned)
- 1/4 cup diced red onion
- 1/4 cup crumbled Monterey Jack or cheddar cheese
- Optional toppings: salsa, guacamole, pickled jalapeños, extra cilantro
How to Make Easy Chipotle Ranch Grilled Chicken Burrito
This Easy Chipotle Ranch Grilled Chicken Burrito recipe brings vibrant, satisfying flavors to your table with minimal effort. The Grilled Chicken is infused with smoky spices, perfectly complemented by a zesty chipotle ranch sauce. Assembly is a breeze, making it ideal for busy evenings. This recipe takes approximately 30 minutes of active prep and cooking time, plus marinating time if desired.
Step-by-Step Instructions
- Prepare the Chicken: Pat the chicken breasts or thighs dry with paper towels. In a medium bowl, combine the olive oil, chili powder, smoked paprika, cumin, garlic powder, salt, and black pepper. Add the chicken to the bowl and toss to coat evenly with the spice mixture. For maximum flavor, cover and refrigerate for at least 30 minutes, or up to 4 hours.
- Marinate the Chicken (Optional but Recommended): While the chicken marinates, prepare the chipotle ranch dressing. In a small bowl, whisk together the Greek yogurt (or sour cream), chopped cilantro, lime juice, chipotle powder (or minced chipotle peppers in adobo), dried dill, onion powder, salt, and black pepper until smooth and well combined. Taste and adjust seasoning if needed.
- Grill the Chicken: Preheat your grill or grill pan to medium-high heat. Remove the chicken from the marinade and discard any excess marinade. Grill the chicken for 6-8 minutes per side, or until cooked through and the internal temperature reaches 165°F (74°C).
- Rest and Slice the Chicken: Once cooked, transfer the grilled chicken to a cutting board and let it rest for 5-10 minutes. This allows the juices to redistribute, resulting in more tender and flavorful chicken. Slice the chicken into bite-sized pieces.
- Warm the Tortillas: While the chicken rests, warm the flour tortillas. You can do this by heating them briefly in a dry skillet over medium heat for about 30 seconds per side, in the microwave wrapped in a damp paper towel for 30-60 seconds, or directly over a low gas flame for a slight char (be careful not to burn them).
- Assemble the Burritos: Lay each warm tortilla flat. Spread a generous amount of the chipotle ranch dressing down the center of the tortilla.
- Add Fillings: Layer the cooked rice, sliced grilled chicken, shredded romaine lettuce, black beans, corn, and diced red onion over the dressing.
- Add Cheese and Top: Sprinkle with shredded cheese.
- Wrap the Burritos: Fold in the sides of the tortilla and then tightly roll from the bottom up to create a secure burrito.
- Serve: Serve immediately with your favorite optional toppings like salsa, guacamole, extra cilantro, or pickled jalapeños.
Why You’ll Love This Easy Chipotle Ranch Grilled Chicken Burrito
You’re going to adore this Easy Chipotle Ranch Grilled Chicken Burrito because it’s bursting with bold, smoky flavors and a delightful creamy crunch. The star is undoubtedly the tender grilled chicken, marinated in a blend of spices and then drizzled with a cool, zesty chipotle ranch that perfectly balances the heat. Unlike expensive restaurant versions, making this at home saves you money without sacrificing taste, offering a hearty and satisfying meal that feels like a treat. The customizable toppings, from fresh cilantro to spicy jalapeños, allow you to tailor each bite to your preference, creating a truly personal culinary experience.
Forget those bland, boring dinners; this burrito is an explosion of taste and texture that will quickly become a family favorite. It’s a step up from a simple grilled chicken salad or a basic chicken burrito, offering a complex flavor profile that’s both sophisticated and incredibly approachable. Get ready to impress yourself and your loved ones with this flavorful and budget-friendly creation. Give our Easy Chipotle Ranch Grilled Chicken Burrito a try tonight – your taste buds will thank you!
Storing and Reheating Tips
Leftover Easy Chipotle Ranch Grilled Chicken Burrito can be stored in the refrigerator for up to 2-3 days. For best results, store assembled burritos wrapped tightly in plastic wrap or foil, or place them in an airtight container. If you anticipate having many leftovers or want to prepare them for future meals, you can also freeze them. To freeze, wrap each burrito tightly in plastic wrap, then in aluminum foil, and place them in a freezer-safe bag or container. They will stay fresh in the freezer for up to 2-3 months.
To reheat a refrigerated burrito, you can microwave it for 1-2 minutes, flipping halfway through, until heated through. For a crispier exterior, you can reheat it in a skillet over medium heat for a few minutes per side, or in a preheated oven (350°F/175°C) for about 10-15 minutes. Frozen burritos should be thawed in the refrigerator overnight before reheating, or you can reheat them directly from frozen in the oven at 350°F (175°C) for 25-35 minutes, or until heated through, adding a few extra minutes if needed.
Final Thoughts
This Easy Chipotle Ranch Grilled Chicken Burrito is the perfect blend of convenience, flavor, and affordability. Its vibrant tastes and satisfying textures make it a winner for any meal. Give it a go and discover how simple and delicious home-cooked meals can be!
Easy Chipotle Ranch Grilled Chicken Burrito
Ingredients
Equipment
Method
- Pat the chicken breasts or thighs dry with paper towels. In a medium bowl, combine the olive oil, chili powder, smoked paprika, cumin, garlic powder, salt, and black pepper. Add the chicken to the bowl and toss to coat evenly with the spice mixture. For maximum flavor, cover and refrigerate for at least 30 minutes, or up to 4 hours.1.5 lbs boneless, skinless chicken breasts or thighs, 2 tablespoons olive oil, 1 teaspoon chili powder, 1 teaspoon smoked paprika, 1/2 teaspoon cumin, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, 1/4 teaspoon black pepper
- In a small bowl, whisk together the Greek yogurt (or sour cream), chopped cilantro, lime juice, chipotle powder (or minced chipotle peppers in adobo), dried dill, onion powder, salt, and black pepper until smooth and well combined. Taste and adjust seasoning if needed.1/2 cup plain Greek yogurt or sour cream, 2 tablespoons chopped fresh cilantro, 1 tablespoon lime juice, 1 teaspoon chipotle powder, 1/2 teaspoon dried dill, 1/4 teaspoon onion powder, 1/4 teaspoon salt, 1/4 teaspoon black pepper
- Preheat your grill or grill pan to medium-high heat. Remove the chicken from the marinade and discard any excess marinade. Grill the chicken for 6-8 minutes per side, or until cooked through and the internal temperature reaches 165°F (74°C).
- Once cooked, transfer the grilled chicken to a cutting board and let it rest for 5-10 minutes. This allows the juices to redistribute, resulting in more tender and flavorful chicken. Slice the chicken into bite-sized pieces.
- While the chicken rests, warm the flour tortillas. You can do this by heating them briefly in a dry skillet over medium heat for about 30 seconds per side, in the microwave wrapped in a damp paper towel for 30-60 seconds, or directly over a low gas flame for a slight char (be careful not to burn them).8 large flour tortillas
- Lay each warm tortilla flat. Spread a generous amount of the chipotle ranch dressing down the center of the tortilla.
- Layer the cooked rice, sliced grilled chicken, shredded romaine lettuce, black beans, corn, and diced red onion over the dressing.1 cup cooked rice, 1.5 lbs boneless, skinless chicken breasts or thighs, 1 cup shredded romaine lettuce, 1/2 cup canned black beans, 1/2 cup corn kernels, 1/4 cup diced red onion
- Sprinkle with shredded cheese.1/4 cup crumbled Monterey Jack or cheddar cheese
- Fold in the sides of the tortilla and then tightly roll from the bottom up to create a secure burrito.
- Serve immediately with your favorite optional toppings like salsa, guacamole, extra cilantro, or pickled jalapeños.salsa, guacamole, extra cilantro, pickled jalapeños