Chipotle Ranch Grilled Chicken Burrito: A Flavorful Recipe You Must Try

Chipotle Ranch Grilled Chicken Burrito is a delightful fusion of flavors that brings a taste of the Southwest right to your kitchen. As someone who has always been captivated by the vibrant and bold tastes of Mexican cuisine, I can assure you that this dish is not just a meal; it’s an experience. The combination of tender grilled chicken, zesty chipotle ranch dressing, and fresh ingredients wrapped in a warm tortilla creates a symphony of taste and texture that is simply irresistible.

This burrito has its roots in the popular fast-casual dining scene, where the love for burritos has transcended borders and cultures. People adore this dish not only for its incredible flavor but also for its convenience—perfect for a quick lunch or a satisfying dinner. The creamy chipotle ranch dressing adds a unique twist that elevates the traditional burrito to new heights. Join me as we explore how to make this mouthwatering Chipotle Ranch Grilled Chicken Burrito that will surely become a favorite in your household!

Ingredients:

• For the Chipotle Ranch Sauce:
• 1 cup ranch dressing
• 2 tablespoons chipotle peppers in adobo sauce, minced
• 1 tablespoon lime juice
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• For the Grilled Chicken:
• 2 large chicken breasts (about 1 pound)
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• For the Burrito Assembly:
• 4 large flour tortillas
• 1 cup cooked rice (white or brown)
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn (canned or frozen)
• 1 cup shredded cheese (cheddar or Mexican blend)
• 1 cup diced tomatoes
• 1 avocado, sliced
• Fresh cilantro, chopped (for garnish)

Preparing the Chipotle Ranch Sauce

1. In a medium bowl, combine the ranch dressing, minced chipotle peppers, lime juice, garlic powder, and onion powder.
2. Whisk the ingredients together until well blended. Taste the sauce and season with salt and pepper as needed. If you prefer a spicier sauce, feel free to add more chipotle peppers.
3. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld. This step is crucial as it enhances the overall taste of the sauce.

Preparing the Grilled Chicken

1. While the sauce is chilling, let’s prepare the chicken. Start by placing the chicken breasts between two pieces of plastic wrap or parchment paper. Use a meat mallet or rolling pin to pound the chicken to an even thickness, about 1 inch thick. This ensures even cooking.
2. In a small bowl, mix together the olive oil, smoked paprika, cumin, chili powder, salt, and pepper. This spice blend will give the chicken a delicious flavor.
3. Rub the spice mixture all over the chicken breasts, making sure they are evenly coated.
4. Preheat your grill or grill pan over medium-high heat. Once hot, add the chicken breasts to the grill. Cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C).
5. Once cooked, remove the chicken from the grill and let it rest for 5 minutes. This resting period allows the juices to redistribute, keeping the chicken moist.
6. After resting, slice the chicken into thin strips. Set aside while you prepare the rest of the burrito ingredients.

Assembling the Burrito

1. Warm the flour tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until they are pliable. This step makes it easier to roll the burritos without tearing the tortillas.
2. On each tortilla, start by adding a scoop of cooked rice in the center. Aim for about 1/4 cup of rice per burrito.
3. Next, layer on about 1/4 cup of black beans, followed by 1/4 cup of corn. The combination of rice, beans, and corn adds a hearty texture to the burrito.
4. Now, add a generous amount of the sliced grilled chicken on top of the beans and corn. I usually go for about 1/4 of the chicken per burrito, but feel free to adjust based on your preference.
5. Sprinkle about 1/4 cup of shredded cheese over the chicken. The cheese will melt slightly from the heat of the chicken and add a creamy texture.
6. Top with diced tomatoes and a few slices of avocado. The freshness of the tomatoes and creaminess of the avocado balance the flavors

   Conclusion:

   In summary, the Chipotle Ranch Grilled Chicken Burrito is an absolute must-try for anyone looking to elevate their meal game. This recipe combines the smoky, spicy flavors of chipotle with the creamy tang of ranch, creating a deliciously satisfying burrito that is perfect for lunch, dinner, or even a quick snack. The grilled chicken adds a juicy protein punch, while the fresh veggies and warm tortillas bring everything together in a delightful package. For serving suggestions, consider pairing your burrito with a side of homemade guacamole or a zesty corn salad to enhance the flavors even further. If you’re feeling adventurous, you can easily customize this recipe by swapping out the chicken for grilled shrimp or even a hearty plant-based protein for a vegetarian option. You can also experiment with different toppings like avocado slices, shredded cheese, or a drizzle of extra ranch dressing to make it your own. I encourage you to give this Chipotle Ranch Grilled Chicken Burrito a try and share your experience with friends and family. Whether you’re enjoying it at home or packing it for a picnic, I promise it will be a hit! Don’t forget to let me know how it turns out and any variations you come up with. Happy cooking! Print
   

   Chipotle Ranch Grilled Chicken Burrito: A Flavorful Recipe You Must Try

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   • Author: Chef Kiwi
   • Total Time: 40 minutes
   • Yield: 4 burritos 1x

   Print Recipe

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   Description

   Savor a flavorful burrito packed with grilled chicken, black beans, corn, and a spicy chipotle ranch sauce. Ideal for a quick dinner or a weekend treat!

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   Ingredients

   Scale 1x2x3x

   • 1 cup ranch dressing
   • 2 tablespoons chipotle peppers in adobo sauce, minced
   • 1 tablespoon lime juice
   • 1 teaspoon garlic powder
   • 1 teaspoon onion powder
   • Salt and pepper to taste
   • 2 large chicken breasts (about 1 pound)
   • 2 tablespoons olive oil
   • 1 teaspoon smoked paprika
   • 1 teaspoon cumin
   • 1 teaspoon chili powder
   • Salt and pepper to taste
   • 4 large flour tortillas
   • 1 cup cooked rice (white or brown)
   • 1 can (15 oz) black beans, drained and rinsed
   • 1 cup corn (canned or frozen)
   • 1 cup shredded cheese (cheddar or Mexican blend)
   • 1 cup diced tomatoes
   • 1 avocado, sliced
   • Fresh cilantro, chopped (for garnish)

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   Instructions

   1. In a medium bowl, combine the ranch dressing, minced chipotle peppers, lime juice, garlic powder, and onion powder.
   2. Whisk the ingredients together until well blended. Taste the sauce and season with salt and pepper as needed. If you prefer a spicier sauce, feel free to add more chipotle peppers.
   3. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
   4. While the sauce is chilling, place the chicken breasts between two pieces of plastic wrap or parchment paper. Use a meat mallet or rolling pin to pound the chicken to an even thickness, about 1 inch thick.
   5. In a small bowl, mix together the olive oil, smoked paprika, cumin, chili powder, salt, and pepper.
   6. Rub the spice mixture all over the chicken breasts, ensuring they are evenly coated.
   7. Preheat your grill or grill pan over medium-high heat. Once hot, add the chicken breasts to the grill. Cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C).
   8. Remove the chicken from the grill and let it rest for 5 minutes. After resting, slice the chicken into thin strips.
   9. Warm the flour tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until pliable.
   10. On each tortilla, add a scoop of cooked rice in the center (about 1/4 cup).
   11. Layer on about 1/4 cup of black beans, followed by 1/4 cup of corn.
   12. Add a generous amount of sliced grilled chicken on top (about 1/4 of the chicken per burrito).
   13. Sprinkle about 1/4 cup of shredded cheese over the chicken.
   14. Top with diced tomatoes and a few slices of avocado.
   15. Roll the burrito tightly, tucking in the sides as you go. Serve with the chipotle ranch sauce on the side or drizzled on top.

   Notes

   • Feel free to customize your burrito with additional toppings like sour cream, jalapeños, or hot sauce.
   • Leftover chipotle ranch sauce can be stored in the refrigerator for up to a week.

   • Prep Time: 20 minutes
   • Cook Time: 20 minutes