Description
This Chipotle Ranch Grilled Chicken Burrito combines tender grilled chicken marinated in a smoky, spicy blend of chili powder and smoked paprika with a creamy, zesty chipotle ranch sauce. Wrapped in warm flour tortillas with rice, black beans, cheddar cheese, fresh tomatoes, and shredded lettuce, it offers a perfect balance of smoky, spicy, and fresh flavors. The burrito is lightly grilled to a crispy finish for an irresistible texture and served warm with extra chipotle ranch sauce for dipping.
Ingredients
Scale
Chicken Marinade
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp chili powder
- ½ tsp cumin
- ½ tsp garlic powder
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
- Juice of 1 lime
Chipotle Ranch Sauce
- ½ cup ranch dressing
- 1 chipotle pepper in adobo sauce, finely chopped
- 1 tsp lime juice
- ½ tsp garlic powder
Burrito Fillings
- 4 large flour tortillas
- 1 cup cooked rice
- ½ cup black beans, drained and rinsed
- ½ cup shredded cheddar cheese
- ½ cup diced tomatoes
- ½ cup shredded lettuce
- ¼ cup chopped cilantro (optional)
Instructions
- Prepare the chicken marinade: In a small bowl, combine olive oil, chili powder, cumin, garlic powder, smoked paprika, salt, black pepper, and lime juice to create a flavorful spice mixture.
- Marinate the chicken: Rub the spice mixture evenly over both chicken breasts. Let them marinate for at least 15 minutes to infuse the flavors.
- Heat the cooking surface: Preheat a grill or skillet over medium heat to prepare for cooking the chicken.
- Cook the chicken: Place the marinated chicken on the grill or pan, cooking about 5-6 minutes per side until the internal temperature reaches 165°F (74°C). Remove and let the chicken rest for a few minutes before slicing thinly.
- Make the chipotle ranch sauce: In a small bowl, combine ranch dressing, chopped chipotle pepper, lime juice, and garlic powder. Stir well until fully blended.
- Warm the tortillas: Heat flour tortillas in a dry skillet or microwave for a few seconds until soft and pliable, ready for filling.
- Assemble the burritos: On each tortilla, layer cooked rice, black beans, sliced grilled chicken, shredded cheddar cheese, diced tomatoes, shredded lettuce, and optionally, chopped cilantro. Drizzle the chipotle ranch sauce over the fillings.
- Roll the burritos: Fold in the sides of each tortilla and roll tightly into a burrito shape to keep all ingredients enclosed.
- Finish with a crispy grill: Lightly grill the burrito seam-side down in a pan over medium heat for about 2 minutes until golden brown and crispy.
- Serve: Serve the burritos warm with extra chipotle ranch sauce on the side for dipping and enjoy.
Notes
- Ensure chicken is fully cooked to an internal temperature of 165°F for safety.
- Marinating the chicken longer, up to 2 hours, will deepen flavor.
- You can substitute flour tortillas with whole wheat or gluten-free tortillas if preferred.
- Adjust chipotle pepper quantity in the sauce for desired spice level.
- Optional cilantro adds fresh brightness but can be omitted if you prefer.
- Leftover burritos can be wrapped tightly in foil and refrigerated for up to 2 days.
