Description
This Chipotle Ranch Grilled Chicken Burrito combines smoky marinated chicken, fluffy rice, beans, melty cheese, and fresh toppings—all tied together with creamy chipotle ranch. It’s bold, customizable, and way better than takeout.
Ingredients
For the Chicken Marinade:
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2 boneless, skinless chicken breasts (about 1 lb)
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2 Tbsp olive oil
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2 Tbsp lime juice
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1 Tbsp chipotle chili powder
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1 tsp smoked paprika
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1 tsp garlic powder
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1 tsp onion powder
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1 tsp ground cumin
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Salt and black pepper, to taste
For the Burritos:
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4 large flour tortillas (12-inch)
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1 cup cooked white or brown rice
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1 cup black beans, drained and rinsed
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1 cup shredded cheddar or Monterey Jack cheese
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1 cup shredded lettuce
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½ cup diced tomatoes
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½ cup corn kernels (optional)
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¼ cup chopped cilantro (optional)
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½ cup chipotle ranch dressing
Instructions
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Marinate chicken: Whisk marinade ingredients together. Coat chicken and let sit 20 minutes to 2 hours.
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Grill chicken: Preheat grill to medium-high. Cook chicken 6–8 minutes per side until 165°F inside. Rest 5 minutes, then slice into strips.
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Prep fillings: Warm tortillas and reheat rice/beans as needed.
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Assemble: Spread dressing on each tortilla. Layer rice, beans, chicken, cheese, lettuce, tomatoes, corn, and cilantro.
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Wrap: Fold sides inward and roll tightly. Serve warm—or crisp on a skillet or grill 1–2 minutes per side for crunch.
Notes
Warm tortillas to prevent tearing.
Don’t overfill—burritos roll better with balance.
Crisping after rolling adds restaurant-style flavor.
Customize with avocado, pickled jalapeños, or lime juice.
Freezer-friendly—wrap tightly in foil and store up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course / Wraps
- Method: Grilling + Assembly
- Cuisine: Mexican-Inspired / Tex-Mex