Chipotle Ranch Grilled Chicken Burrito

If you’re a fan of bold flavors, creamy sauces, and hearty, satisfying meals, this Chipotle Ranch Grilled Chicken Burrito is for you. Packed with juicy grilled chicken, smoky chipotle ranch sauce, fluffy cilantro-lime rice, black beans, melted cheese, and fresh veggies, this burrito is the perfect combination of Tex-Mex goodness and a little spicy kick. It’s a great option for a quick weeknight dinner, meal prep, or even a party spread where everyone can build their own custom burrito.

Not only is this burrito packed with flavor, but it also offers a balanced meal with lean protein, fiber-rich beans, and a creamy yet slightly spicy sauce that ties everything together. Whether you’re making this on a grill, stovetop, or even a panini press, the crispy, golden tortilla makes it extra delicious.

Why You’ll Love This Recipe

• Flavor Explosion: The smoky, creamy chipotle ranch sauce takes this burrito to the next level, complementing the grilled chicken perfectly.
• Restaurant-Quality at Home: If you love fast-casual burritos like those from Chipotle or Qdoba, you’ll love making your own with fresh ingredients and more control over flavors.
• Customizable: Whether you prefer different proteins, extra spice, or unique toppings, this burrito is easy to tweak to suit your tastes.
• Meal Prep Friendly: Make a big batch and store leftovers for quick lunches and dinners throughout the week.
• Crispy Grilled Finish: The extra step of grilling the burrito after assembling gives it a satisfying crunchy exterior while keeping everything warm and melty inside.

Preparation Time and Servings

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 4 burritos
• Serving Size: 1 burrito

Nutritional Information (per serving)

• Calories: 640 kcal
• Carbohydrates: 65g
• Protein: 42g
• Fat: 22g
• Fiber: 8g
• Sugar: 5g

Ingredients

For the Grilled Chicken:

• 2 large boneless, skinless chicken breasts
• 2 tbsp olive oil
• 1 tbsp lime juice
• 2 tsp chipotle chili powder
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• ½ tsp ground cumin
• ½ tsp salt
• ½ tsp black pepper

For the Chipotle Ranch Sauce:

• ½ cup mayonnaise
• ¼ cup sour cream
• 2 tbsp buttermilk
• 2 tbsp lime juice
• 2 chipotle peppers in adobo sauce, minced
• 1 tbsp adobo sauce (from the chipotle can)
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp dried dill
• ½ tsp salt

For the Burrito Assembly:

• 4 large flour tortillas (burrito-sized)
• 2 cups cooked cilantro-lime rice
• 1 cup black beans, drained and rinsed
• 1 cup shredded Monterey Jack cheese
• 1 cup shredded lettuce
• ½ cup diced tomatoes
• ½ cup diced red onions
• ¼ cup fresh cilantro, chopped

Step-by-Step Instructions

Step 1: Marinate and Grill the Chicken

• In a bowl, mix olive oil, lime juice, chipotle chili powder, garlic powder, onion powder, smoked paprika, cumin, salt, and black pepper to create a marinade.
• Coat the chicken breasts evenly and let them marinate for at least 15 minutes (or up to 2 hours for deeper flavor).
• Heat a grill or stovetop pan over medium-high heat.
• Grill the chicken for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C).
• Remove from heat, let rest for 5 minutes, then slice into thin strips.

Step 2: Make the Chipotle Ranch Sauce

• In a small bowl, whisk together mayonnaise, sour cream, buttermilk, lime juice, minced chipotle peppers, adobo sauce, garlic powder, onion powder, dried dill, and salt.
• Adjust seasoning to taste and refrigerate until ready to use.

Step 3: Prepare the Cilantro-Lime Rice

• Cook white or brown rice according to package instructions.
• Once cooked, stir in chopped cilantro, lime juice, and a pinch of salt.

Step 4: Assemble the Burritos

• Lay a large flour tortilla on a clean surface.
• Spread ¼ of the rice, black beans, grilled chicken, shredded cheese, lettuce, tomatoes, red onions, and cilantro in the center.
• Drizzle with chipotle ranch sauce.

Step 5: Grill the Burritos

• Fold in the sides of the tortilla and roll tightly into a burrito.
• Heat a skillet over medium heat and lightly grease with oil.
• Place the burrito seam-side down and grill for 2-3 minutes per side until golden brown and crispy.

Ingredient Background

• Chipotle Peppers in Adobo Sauce: These add a deep, smoky heat to the ranch sauce.
• Cilantro-Lime Rice: A staple in many Tex-Mex dishes, adding fresh citrusy notes.
• Flour Tortillas: Large, soft tortillas work best for wrapping burritos securely.

Technique Tips

• Rest the chicken before slicing to keep it juicy.
• Warm tortillas slightly before assembling to prevent cracking.
• Don’t overfill the burrito to make rolling easier.

Alternative Presentation Ideas

• Serve the filling in a bowl with tortilla chips instead of wrapping.
• Make a burrito wrap using a large lettuce leaf instead of a tortilla.

Additional Tips for Success

• Use a grill press for even crisping.
• Adjust spice levels by adding or reducing chipotle peppers in the sauce.
• Make it vegetarian by swapping chicken for grilled tofu or extra beans.

Recipe Variations

• Steak Burrito: Use grilled steak instead of chicken.
• Spicy Buffalo: Add buffalo sauce to the chipotle ranch.
• Breakfast Burrito: Add scrambled eggs for a morning twist.

Freezing and Storage

• Refrigerate: Store wrapped burritos for up to 3 days.
• Freeze: Wrap tightly in foil and freeze for up to 2 months.
• Reheat: Thaw overnight and warm in a pan or oven.

Healthier Twist Ideas

• Swap Greek yogurt for mayo in the sauce.
• Use whole wheat tortillas instead of regular flour tortillas.
• Reduce cheese or use a low-fat option.

Serving Suggestions for Events

• Serve with a DIY burrito bar at parties.
• Pair with tortilla chips and guacamole for a full meal.

Special Equipment

• Grill or grill pan for the chicken.
• Skillet or panini press for grilling the burrito.

Frequently Asked Questions

1. Can I make this burrito ahead of time?

Yes! You can prepare and wrap the burritos ahead of time for an easy grab-and-go meal. Store them in an airtight container or tightly wrapped in foil and refrigerate for up to 3 days. If you’re meal prepping, consider keeping the sauce separate to prevent the burrito from getting soggy. When ready to eat, you can reheat it in a skillet, oven, or microwave for a delicious and fresh taste.

2. How do I make the burrito spicier?

If you love extra heat, there are multiple ways to amp up the spice level in this burrito:

• Add extra chipotle peppers in adobo sauce to the ranch dressing.
• Sprinkle crushed red pepper flakes or cayenne pepper into the marinade for the chicken.
• Drizzle some hot sauce inside the burrito before rolling it up.
• Use spicy shredded cheese such as pepper jack or habanero cheddar for an extra kick.

3. Can I use store-bought ranch dressing?

Yes, but making your own chipotle ranch sauce is highly recommended for better flavor and freshness. Store-bought ranch tends to be milder, whereas the homemade version has a smoky depth and tangy richness that perfectly complements the grilled chicken and other ingredients. If you must use store-bought ranch, consider mixing it with some blended chipotle peppers in adobo sauce to get a similar flavor profile.

4. What can I use instead of chicken?

This recipe is versatile, and you can swap out chicken for different proteins, including:

• Steak – Marinate and grill flank steak for a hearty, beefy flavor.
• Shrimp – Season and grill shrimp for a lighter, seafood option.
• Tofu – For a vegetarian alternative, use grilled or baked tofu seasoned with chipotle spices.
• Jackfruit – If you want a plant-based, shredded texture, try smoky chipotle-seasoned jackfruit.
• Pulled pork – Slow-cooked, shredded pork with chipotle sauce is a delicious option.

5. Can I make this burrito gluten-free?

Yes! To make this burrito gluten-free, simply substitute the flour tortillas with gluten-free tortillas (corn tortillas can also work, but they are smaller, so you may need to make smaller burritos). Additionally, be sure to check all ingredient labels (especially for sauces and seasonings) to ensure they are free from gluten.

6. How do I keep my burrito from falling apart?

Rolling a burrito properly is key to keeping it intact! Here are some tips:

• Warm the tortilla slightly before rolling to make it more pliable.
• Don’t overfill the burrito—use the right balance of ingredients to prevent it from bursting.
• Fold in the sides first, then roll the burrito tightly from the bottom up.
• Grill the burrito seam-side down first to help seal it shut.

7. What’s the best way to store extra chipotle ranch sauce?

If you have leftover chipotle ranch sauce, store it in an airtight container in the refrigerator. It will stay fresh for up to 1 week. You can also use the sauce as a dip for fries, tacos, quesadillas, or even salads. If you want to store it for longer, consider freezing it in small portions for up to 2 months and thawing it as needed.

8. Can I add extra veggies?

Absolutely! Adding extra veggies will make your burrito even more nutritious and flavorful. Some great options include:

• Roasted bell peppers – Adds a smoky sweetness.
• Avocado or guacamole – Provides creaminess and healthy fats.
• Grilled corn – Brings a touch of sweetness and texture.
• Sautéed mushrooms – Adds an earthy, umami depth.
• Jalapeños or serrano peppers – If you want an extra spicy kick!
• Crispy slaw – A crunchy coleslaw mix with lime dressing pairs beautifully with the smoky flavors.

Conclusion

This Chipotle Ranch Grilled Chicken Burrito is a flavor-packed, satisfying, and customizable meal that is perfect for any occasion. Whether you make it for a quick dinner, meal prep, or a burrito night with friends, it’s sure to become a favorite in your household.

With the smoky and creamy chipotle ranch sauce, the juicy grilled chicken, and the perfectly crispy tortilla, every bite is bursting with bold Tex-Mex flavors. Plus, with so many ways to customize, store, and reheat, this recipe is versatile, practical, and absolutely delicious.

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