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–+ servings

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.
Print Recipe
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Course Main Course
Cuisine Mexican American, Tex-Mex
Servings 4 servings
Calories 620 kcal

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
Keyword burrito, chipotle chicken, grilled chicken recipe, weeknight dinner, lunch ideas, Tex-Mex, Mexican American, easy meal
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