Description
This Chipotle Ranch Grilled Chicken Burrito is stuffed with smoky, juicy chicken, melty cheese, and a creamy chipotle ranch sauce—all wrapped in a warm tortilla and grilled to golden perfection. It’s bursting with bold flavor and perfect for lunch, dinner, or meal prep!
Ingredients
For the Chicken:
1 lb boneless, skinless chicken breasts or thighs
1 tablespoon olive oil
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
Salt and pepper, to taste
Juice of 1/2 lime
For the Chipotle Ranch Sauce:
1/2 cup ranch dressing
1–2 chipotle peppers in adobo sauce, finely chopped
1 tablespoon adobo sauce (from the can)
Juice of 1/2 lime
For the Burritos:
4 large flour tortillas
1 cup cooked rice (white, brown, or cilantro-lime)
1 cup black beans (optional)
1 cup shredded cheddar or Monterey Jack cheese
1/2 cup chopped lettuce or shredded cabbage
1/2 cup diced tomatoes or salsa
Extra Chipotle Ranch for drizzling or dipping
Instructions
Cook the Chicken:
In a bowl, toss chicken with olive oil, chili powder, garlic powder, paprika, lime juice, salt, and pepper. Grill or cook in a skillet over medium heat until fully cooked (about 6–7 minutes per side). Let rest, then slice or dice.
Make the Sauce:
In a small bowl, mix ranch dressing, chipotle peppers, adobo sauce, and lime juice until smooth. Taste and adjust spice level.
Assemble the Burritos:
Warm tortillas slightly for easier folding. Layer each with rice, beans, chicken, cheese, lettuce, tomatoes, and a drizzle of chipotle ranch.
Grill the Burritos:
Fold and roll burritos tightly. Heat a skillet or grill pan over medium heat. Grill each burrito seam-side down until golden and crispy, about 2–3 minutes per side.
Serve:
Slice in half and serve warm with extra chipotle ranch on the side.
Notes
- Make it low-carb by swapping the tortilla for a lettuce wrap or low-carb wrap.
- Add avocado, corn, or pickled jalapeños for even more flavor.
- Great for meal prep—just reheat in a skillet or air fryer to keep it crispy.