Description
This Chipotle Ranch Grilled Chicken Burrito is a flavorful Tex-Mex favorite combining smoky, spicy grilled chicken with creamy chipotle ranch dressing, fresh veggies, and hearty beans and rice all wrapped in a warm flour tortilla. Perfect for a satisfying main course, it offers a delightful blend of textures and bold flavors, ideal for a quick weeknight dinner or casual gatherings.
Ingredients
Scale
Chicken & Marinade
- 1 1/2 pounds boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon smoked paprika
- Salt and pepper to taste
Burrito Filling
- 4 large flour tortillas
- 1 cup cooked rice
- 1 cup canned black beans, rinsed and drained
- 1 cup shredded cheddar or Monterey Jack cheese
- 1/2 cup corn kernels (fresh, canned, or frozen)
- 1/4 cup chopped fresh cilantro
- 1/2 cup diced tomatoes
- 1/4 cup chopped red onion
- 1 avocado, sliced
- 1/2 cup chipotle ranch dressing
Instructions
- Prepare the marinade: In a small bowl, combine olive oil, chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix well to form a spice rub.
- Marinate the chicken: Rub the spice mixture evenly over the chicken breasts. Let the chicken marinate for at least 15 minutes to absorb the flavors.
- Grill the chicken: Preheat a grill or grill pan over medium-high heat. Cook the chicken breasts for 6–8 minutes per side, or until fully cooked and the internal temperature reaches 165°F (74°C). Remove from heat and let rest for 5 minutes.
- Slice the chicken: After resting, slice the chicken breasts into strips for easy layering in the burrito.
- Warm the tortillas: Briefly heat the flour tortillas to make them pliable and easier to roll.
- Assemble the burritos: On each tortilla, layer cooked rice, black beans, grilled chicken strips, shredded cheese, corn kernels, cilantro, diced tomatoes, red onion, avocado slices, and a generous drizzle of chipotle ranch dressing.
- Wrap the burritos: Fold in the sides of each tortilla and roll tightly to enclose all the fillings securely.
- Finish on the grill: Place the wrapped burritos seam-side down onto the hot grill or grill pan. Grill for 2–3 minutes per side until the tortilla is lightly crisped and warmed through.
- Serve: Remove from grill and serve the burritos warm for best flavor and texture.
Notes
- Use rotisserie chicken as a shortcut to skip grilling.
- Swap chipotle ranch dressing for plain ranch or salsa depending on preference.
- Customize your burrito with jalapeños, lettuce, or hot sauce for extra flavor and heat.
- To make gluten-free, use gluten-free tortillas instead of flour tortillas.
