Description
This Easy Chipotle Ranch Grilled Chicken Burrito recipe combines smoky, spicy grilled chicken with a creamy chipotle ranch sauce, fresh vegetables, and gooey cheese, all wrapped in a warm tortilla. Perfect for a quick and flavorful Mexican-inspired meal that can be customized with your favorite fillings.
Ingredients
Scale
For the Chicken Marinade
- 1 lb boneless skinless chicken breasts or thighs
- 2 tbsp olive oil
- 2 cloves fresh garlic, minced
- 2 tbsp fresh lime juice
- 1 tsp chipotle chili powder or 1 tbsp adobo sauce
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp salt
- ½ tsp black pepper
For the Chipotle Ranch Sauce
- ½ cup ranch dressing (your favorite brand)
- 1–2 chipotle peppers in adobo sauce (adjust based on spice preference)
- 1 tbsp fresh lime juice
- ¼ tsp garlic powder
- Salt to taste
For the Burrito Filling
- Grilled chicken, sliced
- 1 cup fresh chopped tomatoes
- ¼ cup diced red onion
- 2 tbsp fresh cilantro leaves
- Jalapeño slices or chopped green chili (optional, to taste)
- Lettuce or spinach (optional, about ½ cup)
- ½ cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- 1 sliced avocado or ¼ cup guacamole
- 1 cup cooked rice (white, brown, or cilantro-lime rice)
- 4 large flour tortillas
Instructions
- Marinate the Chicken: In a medium bowl, whisk together olive oil, lime juice, minced garlic, chipotle chili powder or adobo sauce, smoked paprika, ground cumin, salt, and black pepper. Add the chicken breasts or thighs and coat thoroughly. Cover and refrigerate for at least 30 minutes, or preferably overnight to develop deeper flavor.
- Grill the Chicken: Preheat a grill or grill pan over medium-high heat. Grill the marinated chicken until golden brown with nice char marks and fully cooked through, about 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove from heat and let rest for 5 minutes before slicing thinly.
- Blend the Chipotle Ranch Sauce: In a blender or food processor, combine ranch dressing, chipotle peppers in adobo sauce, fresh lime juice, garlic powder, and salt. Blend until smooth and creamy. Taste and adjust the seasoning with more chipotle or salt if desired.
- Assemble the Burrito: Warm the tortillas briefly in a skillet or microwave until pliable. Lay each tortilla flat and add a scoop of cooked rice, followed by sliced grilled chicken, fresh chopped tomatoes, diced red onion, cilantro, jalapeño slices or green chili if using, shredded cheese, lettuce or spinach if desired, and sliced avocado or guacamole. Drizzle generously with the chipotle ranch sauce. Wrap the tortilla snugly into a burrito shape, folding in the sides as you roll. Serve warm.
Notes
- Marinate chicken overnight if possible to enhance the flavor.
- Adjust the amount of chipotle peppers in the sauce to control the spice level.
- Use any variety of rice you prefer or omit rice for a low-carb option.
- Grilled chicken thighs yield juicier results but breasts work well too.
- For a vegetarian option, substitute grilled chicken with seasoned grilled vegetables or beans and ensure the ranch dressing is vegetarian-friendly.
- Leftover burritos can be wrapped in foil and refrigerated; reheat in an oven or skillet for best texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish, Burrito
- Method: Grilling and blending
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 burrito
- Calories: 620
- Sugar: 4g
- Sodium: 850mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 6g
- Protein: 38g
- Cholesterol: 95mg
Keywords: chipotle ranch, grilled chicken burrito, Mexican burrito, easy chicken burrito, spicy ranch sauce, grilled chicken recipe
