If you’re craving bold flavors wrapped in a warm tortilla, the chipotle ranch grilled chicken burrito is about to become your new obsession. With its perfect balance of smoky heat, creamy tang, and juicy grilled chicken, this crave-worthy creation is more than just a meal — it’s a flavor experience you won’t want to miss. Ready to find out what makes it so unforgettable? Keep reading!
Contents
This bold and satisfying dinner recipe unites Tex-Mex flair with cozy grilled comfort food.
| Servings: | 4 |
| Prep Time: | 10 minutes |
| Cook Time: | 15 minutes |
| Total Time: | 25 minutes |
| Serving Size: | 1 plate |
Ingredients
- 1 pound boneless skinless chicken breasts
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- 1 tablespoon chipotle chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- Half teaspoon ground black pepper
- Half cup mayonnaise
- Quarter cup sour cream
- 1 tablespoon buttermilk
- 1 tablespoon lime juice
- 1 to 2 teaspoons chipotle in adobo finely chopped
- 1 tablespoon chopped fresh cilantro
- 1 teaspoon garlic powder
- Salt to taste
- 4 large flour tortillas
- 1 cup cooked white or brown rice
- 1 cup canned or cooked black beans drained and rinsed
- 1 cup shredded cheddar or Monterey Jack cheese
- Half cup diced tomatoes
- Quarter cup chopped green onions
- Butter or oil for grilling tortillas
Equipment
- Mixing bowls
- Cutting board
- Chef’s knife
- Measuring spoons
- Grill pan or skillet
- Tongs
- Small blender or whisk for sauce
- Aluminum foil
Instructions
- Marinate the chicken: In a mixing bowl, combine olive oil, lime juice, chipotle chili powder, garlic powder, onion powder, cumin, smoked paprika, salt, and black pepper. Add chicken breasts and toss until fully coated. Let marinate for at least 20 minutes. For deeper flavor, marinate up to 24 hours in the fridge.
- Make the chipotle ranch sauce: In a small blender or bowl, blend together mayonnaise, sour cream, buttermilk, lime juice, chopped chipotle, cilantro, garlic powder, and a pinch of salt. Taste and adjust the spice level. Refrigerate until ready to use so the flavors can meld beautifully.
- Grill the chicken: Preheat a grill pan or skillet over medium-high heat. Cook marinated chicken for 5 to 7 minutes per side or until the internal temperature reaches 165 degrees Fahrenheit. Let rest for 5 minutes before slicing. Resting helps the juices set and keeps it tender and juicy.
- Warm the tortillas: Place each tortilla in a dry heated skillet for about 30 seconds on each side, or microwave them wrapped in a damp paper towel for 20 seconds. Soft tortillas are easier to roll without breaking.
- Assemble the burritos: Lay out the tortillas and evenly divide the rice, black beans, shredded cheese, diced tomatoes, chopped green onions, and grilled chicken among them. Drizzle each generously with the chipotle ranch sauce.
- Wrap the burritos: Fold the bottom edge up over the filling, tuck in the sides, then roll to close tightly. Use a bit of sauce to seal the edge if needed.
- Grill the burritos: Lightly grease your skillet or grill pan with butter or oil. Place burritos seam side down and grill each one for 2 to 3 minutes per side or until golden and crispy. This step locks in the flavor and adds irresistible texture.
- Serve and enjoy: Slice each burrito in half and serve hot with extra chipotle ranch sauce on the side for dipping. Add tortilla chips or a simple salad for a complete meal.
Nutrition per serving
| Calories | 320 |
| Protein | 25g |
| Carbohydrates | 3g |
| Fat | 22g |
| Sugar | 0g |
| Fiber | 0g |
| Sodium | 580mg |
For extra flavor, use freshly grated cheese and make sure to grill the burritos for a crispy outer finish. If you’re short on time, cook the chicken ahead and reheat just before assembling.
FAQ
Can I prepare the chicken in advance?
Yes, you can grill the chicken up to two days ahead. Slice and store it in an airtight container in the fridge. Reheat gently before assembly to keep it juicy.
What tortillas work best?
Use large flour tortillas that are soft and flexible. Look for “burrito size” or around ten to twelve inches across. Warm them before rolling to prevent tearing.
Can I skip the grilling step at the end?
Yes, you can skip grilling if you are in a rush. The burrito will still be tasty, just without that crispy toasted finish. Alternatively, use a panini press for quick results.
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Chipotle Ranch Grilled Chicken Burrito
Smoky, spicy, creamy, and utterly satisfying — this chipotle ranch grilled chicken burrito wraps up comfort and bold flavor in one hearty meal. Flame-kissed chicken, tangy chipotle ranch sauce, rice, black beans, and melty cheese blend into a delicious harmony, delivering maximum flavor with minimal hassle. Perfect for weeknight dinners, meal prep, or casual gatherings.
Ingredients
- 1 pound boneless skinless chicken breasts
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- 1 tablespoon chipotle chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon buttermilk
- 1 tablespoon lime juice for sauce
- 1-2 teaspoons chipotle in adobo finely chopped
- 1 tablespoon chopped fresh cilantro
- 1 teaspoon garlic powder for sauce
- Salt to taste for sauce
- 4 large flour tortillas
- 1 cup cooked white or brown rice
- 1 cup canned or cooked black beans drained and rinsed
- 1 cup shredded cheddar or Monterey Jack cheese
- 1/2 cup diced tomatoes
- 1/4 cup chopped green onions
- Butter or oil for grilling tortillas
Instructions
- In a large bowl, mix olive oil, lime juice, chipotle chili powder, garlic powder, onion powder, cumin, smoked paprika, salt, and black pepper. Add chicken breasts and toss to coat. Let marinate for at least 20 minutes or refrigerate up to 24 hours.
- While the chicken marinates, prepare the chipotle ranch sauce by blending mayonnaise, sour cream, buttermilk, lime juice, chopped chipotle, cilantro, garlic powder, and salt until smooth. Set aside in the refrigerator.
- Heat a grill pan or skillet over medium-high heat. Grill the marinated chicken for 5 to 7 minutes per side or until fully cooked and internal temperature reaches 165°F. Let rest for 5 minutes, then slice into strips or bite-sized pieces.
- Warm the flour tortillas in a dry skillet or microwave until soft and pliable.
- Assemble the burritos by layering rice, black beans, shredded cheese, tomatoes, green onions, and grilled chicken down the center of each tortilla. Drizzle generously with chipotle ranch sauce.
- Fold the bottom of the tortilla up over the filling, then fold in the sides and roll tightly.
- Lightly grease the grill pan or skillet and place burritos seam side down. Grill each burrito for 2 to 3 minutes per side or until golden and lightly crispy.
- Slice and serve warm with extra chipotle ranch sauce on the side.
Nutrition
Calories: 620kcalCarbohydrates: 48gProtein: 36gFat: 32gSodium: 1040mgFiber: 5gSugar: 4g
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