Chipotle Ranch Grilled Chicken Burrito: Recipe, Tips & Delicious Variations

Chipotle Ranch Grilled Chicken Burrito: Prepare to embark on a flavor adventure that will redefine your lunch or dinner routine! Imagine sinking your teeth into a warm, perfectly grilled tortilla, bursting with tender, smoky chipotle-marinated chicken, creamy ranch dressing, and all your favorite burrito fixings. This isn’t just a burrito; it’s an experience.

The beauty of the burrito lies in its versatility and history. Originating in Mexico, the burrito has evolved into a global phenomenon, adapting to countless regional tastes and preferences. The addition of chipotle and ranch, while a more modern twist, perfectly complements the traditional flavors, adding a smoky heat and tangy coolness that elevates the entire dish. It’s a fusion of cultures and tastes that just works!

People adore burritos for their convenience, portability, and, of course, their incredible taste. This Chipotle Ranch Grilled Chicken Burrito takes those qualities to the next level. The grilled chicken offers a satisfying smoky char, while the chipotle marinade infuses every bite with a delightful kick. The creamy ranch dressing provides a cooling counterpoint, creating a harmonious balance of flavors and textures. Whether you’re looking for a quick and easy weeknight meal or a crowd-pleasing option for a weekend gathering, this burrito is guaranteed to be a hit. Get ready to roll your way to deliciousness!

Ingredients:

• For the Chipotle Ranch Dressing:
• 1 cup mayonnaise
• 1/2 cup buttermilk
• 1/4 cup sour cream
• 1 tablespoon chopped fresh cilantro
• 1 tablespoon lime juice
• 1 teaspoon chipotle pepper in adobo sauce, minced (plus 1 teaspoon adobo sauce)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon smoked paprika
• Salt and freshly ground black pepper to taste
• For the Grilled Chicken:
• 1.5 lbs boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne pepper (optional, for extra heat)
• Salt and freshly ground black pepper to taste
• For the Burrito Filling:
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1 bell pepper (any color), chopped
• 1 (15-ounce) can black beans, rinsed and drained
• 1 (15-ounce) can corn, drained
• 1 cup cooked rice (I prefer cilantro-lime rice, recipe below)
• 1 cup shredded Monterey Jack cheese (or your favorite cheese)
• Optional: Diced avocado, chopped tomatoes, shredded lettuce
• For the Cilantro-Lime Rice (Optional):
• 1 cup long-grain rice
• 2 cups water
• 1 tablespoon olive oil
• 1/4 cup chopped fresh cilantro
• 1 tablespoon lime juice
• Salt to taste
• For Assembling the Burritos:
• Large burrito-size flour tortillas
• Optional: Sour cream, guacamole, salsa for serving

Making the Chipotle Ranch Dressing:

1. In a medium bowl, whisk together the mayonnaise, buttermilk, and sour cream until smooth.
2. Add the chopped cilantro, lime juice, minced chipotle pepper, and adobo sauce.
3. Stir in the garlic powder, onion powder, and smoked paprika.
4. Season with salt and pepper to taste. Don’t be afraid to taste and adjust the seasonings! You might want a little more chipotle for extra kick.
5. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. The longer it sits, the better it gets! I often make this a day ahead.

Preparing the Grilled Chicken:

1. Place the chicken breasts between two sheets of plastic wrap or in a large resealable bag. Pound them with a meat mallet or rolling pin to an even thickness of about 1/2 inch. This helps them cook evenly and quickly.
2. In a small bowl, combine the olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, and cayenne pepper (if using).
3. Rub the spice mixture all over the chicken breasts, ensuring they are evenly coated.
4. Season the chicken with salt and pepper to taste.
5. Let the chicken marinate for at least 15 minutes, or up to several hours in the refrigerator. The longer it marinates, the more flavorful it will be!

Grilling the Chicken:

1. Preheat your grill to medium-high heat. Make sure the grates are clean and lightly oiled to prevent sticking.
2. Place the marinated chicken breasts on the preheated grill.
3. Grill for 5-7 minutes per side, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). Use a meat thermometer to ensure accuracy.
4. Remove the chicken from the grill and let it rest for 5-10 minutes before slicing or shredding. This allows the juices to redistribute, resulting in more tender and flavorful chicken.
5. Slice or shred the grilled chicken into bite-sized pieces.

Making the Cilantro-Lime Rice (Optional):

1. Rinse the rice under cold water until the water runs clear. This helps remove excess starch and prevents the rice from becoming sticky.
2. In a medium saucepan, combine the rice, water, and olive oil.
3. Bring the mixture to a boil over high heat.
4. Once boiling, reduce the heat to low, cover the saucepan, and simmer for 18-20 minutes, or until all the water is absorbed and the rice is tender. Do not lift the lid during this time!
5. Remove the saucepan from the heat and let it sit, covered, for 5 minutes.
6. Fluff the rice with a fork and stir in the chopped cilantro, lime juice, and salt to taste.

Preparing the Burrito Filling:

1. Heat the olive oil in a large skillet over medium heat.
2. Add the chopped onion and bell pepper and cook until softened, about 5-7 minutes.
3. Add the rinsed and drained black beans and corn to the skillet.
4. Cook for another 2-3 minutes, stirring occasionally, until heated through.
5. Remove the skillet from the heat.

Assembling the Burritos:

1. Warm the flour tortillas in a dry skillet or microwave for a few seconds to make them more pliable and easier to roll. This is a crucial step! Cold tortillas will crack.
2. Lay a warm tortilla on a flat surface.
3. Spread a generous amount of Chipotle Ranch dressing in the center of the tortilla.
4. Top with a layer of cooked rice (if using).
5. Add a portion of the black bean and corn mixture.
6. Place a generous amount of the sliced or shredded grilled chicken on top.
7. Sprinkle with shredded Monterey Jack cheese.
8. Add any optional toppings, such as diced avocado, chopped tomatoes, or shredded lettuce.
9. To fold the burrito, fold in the sides of the tortilla towards the center.
10. Then, fold the bottom of the tortilla up and over the filling, tucking it in tightly.
11. Roll the burrito forward until it is completely sealed.

Grilling the Assembled Burritos (Optional):

1. Heat a dry skillet or panini press over medium heat.
2. Place the assembled burrito in the skillet or panini press, seam-side down.
3. Cook for 2-3 minutes per side, or until the tortilla is golden brown and crispy. This step is optional, but it adds a nice texture and helps seal the burrito.

Serving:

1. Serve the Chipotle Ranch Grilled Chicken Burritos immediately.
2. Optional: Serve with sour cream, guacamole, salsa, or extra Chipotle Ranch dressing for dipping.

Conclusion:

This Chipotle Ranch Grilled Chicken Burrito recipe isn’t just another burrito; it’s a flavor explosion waiting to happen, and trust me, you absolutely need to try it. The smoky char of the grilled chicken, the creamy kick of the chipotle ranch, and the satisfying crunch of fresh veggies all come together in perfect harmony. It’s quick enough for a weeknight dinner but impressive enough to serve to guests. Honestly, once you taste this, you’ll be wondering where it’s been all your life!

But why is this burrito a must-try? It’s all about the balance. We’ve taken familiar flavors and elevated them with a few simple tweaks. The homemade chipotle ranch dressing is the real star, adding a depth of flavor that store-bought versions just can’t match. And grilling the chicken? That’s non-negotiable. It infuses the meat with a smoky goodness that complements the other ingredients beautifully. Plus, it’s incredibly versatile!

Looking for serving suggestions? I’ve got you covered! Serve these burritos with a side of homemade guacamole and tortilla chips for a complete meal. A refreshing mango salsa also pairs perfectly, adding a touch of sweetness to balance the spice. For a lighter option, try serving the grilled chicken and chipotle ranch over a bed of crisp lettuce for a delicious burrito bowl.

And speaking of versatility, feel free to experiment with variations! Swap out the grilled chicken for steak or shrimp for a different protein punch. Add some black beans or corn for extra texture and fiber. If you’re feeling adventurous, try incorporating some grilled pineapple for a sweet and tangy twist. For vegetarians, grilled halloumi cheese or seasoned tofu makes a fantastic substitute for the chicken. You can even adjust the spice level of the chipotle ranch by adding more or less chipotle peppers. The possibilities are endless!

Serving Suggestions and Variations:

• Sides: Guacamole and tortilla chips, mango salsa, Mexican rice.
• Burrito Bowl: Serve the grilled chicken and chipotle ranch over lettuce.
• Protein Swaps: Steak, shrimp, grilled halloumi, seasoned tofu.
• Add-ins: Black beans, corn, grilled pineapple.
• Spice Level: Adjust the amount of chipotle peppers in the ranch.

I truly believe this Chipotle Ranch Grilled Chicken Burrito will become a new favorite in your household. It’s a crowd-pleaser, it’s customizable, and it’s packed with flavor. So, what are you waiting for? Head to the kitchen, gather your ingredients, and get grilling!

I’m so excited for you to try this recipe and experience the deliciousness for yourself. And more importantly, I want to hear about your experience! Did you make any modifications? What did you serve it with? What did your family and friends think? Share your photos and comments in the section below. I can’t wait to see your creations and hear your feedback. Happy cooking! Let me know if you have any questions, and I’ll do my best to answer them. Enjoy!