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Easy Chipotle Ranch Grilled Chicken Burrito

Easy Chipotle Ranch Grilled Chicken Burrito

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.
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Prep Time 30 minutes
Cook Time 20 minutes
Marinating Time 30 minutes
Total Time 50 minutes
Servings: 4 burritos
Course: Dinner, Main Course
Ingredients Equipment Method Notes

Ingredients
  

Chicken Marinade
  • 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
Chipotle Ranch Dressing
  • 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
Burrito Fillings
  • 8 large flour tortillas (10-12 inch)
  • 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

Equipment

  • Grill
  • Grill pan
  • Cutting Board
  • Skillet
  • Microwave

Method
 

  1. 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
  2. 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
  3. 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).
  4. 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.
  5. 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
  6. Lay each warm tortilla flat. Spread a generous amount of the chipotle ranch dressing down the center of the tortilla.
  7. 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
  8. Sprinkle with shredded cheese.
    1/4 cup crumbled Monterey Jack or cheddar cheese
  9. Fold in the sides of the tortilla and then tightly roll from the bottom up to create a secure burrito.
  10. Serve immediately with your favorite optional toppings like salsa, guacamole, extra cilantro, or pickled jalapeños.
    salsa, guacamole, extra cilantro, pickled jalapeños

Notes

Leftover burritos can be stored in the refrigerator for 2-3 days. Reheat in the microwave, skillet, or oven. Frozen burritos can be thawed overnight and then reheated.