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Chipotle Ranch Grilled Chicken Burrito Recipe

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This burrito combines smoky grilled chicken, creamy chipotle ranch, fresh veggies, and melty cheese, all wrapped in a warm tortilla. Perfect for meal prep or a quick, satisfying lunch or dinner!

Ingredients

Scale

For the Grilled Chicken:

  • 2 boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 teaspoon chipotle powder (or smoked paprika)
  • ½ teaspoon cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Juice of 1 lime

For the Chipotle Ranch Dressing:

  • ½ cup mayonnaise (or Greek yogurt for a lighter version)
  • ¼ cup sour cream
  • 1 tablespoon lime juice
  • 1 teaspoon chipotle powder (or 1 minced chipotle in adobo)
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon dried dill
  • ½ teaspoon smoked paprika
  • 1 teaspoon honey (optional, for balance)
  • 1–2 tablespoons milk (to thin, if needed)

For the Burritos:

  • 4 large flour tortillas
  • 1 cup cooked Mexican rice (or cilantro-lime rice)
  • 1 cup black beans, drained and rinsed
  • 1 cup shredded lettuce
  • ½ cup shredded cheddar or Monterey Jack cheese
  • ½ cup diced tomatoes
  • ½ avocado, sliced (optional)
  • ¼ cup chopped cilantro

Instructions

  • Marinate & Grill the Chicken:

    • In a bowl, mix olive oil, chipotle powder, cumin, garlic powder, onion powder, salt, pepper, and lime juice.
    • Coat the chicken breasts with the marinade and let sit for 10-15 minutes (or overnight for extra flavor).
    • Grill over medium-high heat for 4-5 minutes per side, or until internal temp reaches 165°F (75°C).
    • Let the chicken rest for 5 minutes, then slice into strips.

  • Make the Chipotle Ranch Dressing:

    • In a bowl, whisk together mayo, sour cream, lime juice, chipotle powder, garlic powder, onion powder, dill, smoked paprika, and honey.
    • Add milk if needed to thin it to your desired consistency.

  • Assemble the Burritos:

    • Warm the tortillas on a dry skillet or in the microwave.
    • Spread a generous drizzle of chipotle ranch on each tortilla.
    • Layer with rice, black beans, lettuce, grilled chicken, cheese, tomatoes, avocado, and cilantro.
    • Drizzle with extra chipotle ranch.

 

  • Wrap & Serve:

    • Fold the sides in and roll tightly into a burrito.
    • Optional: Toast in a skillet for 1-2 minutes per side for a crispy finish.
    • Slice in half and enjoy!

Notes

  • Make It Spicy: Add sliced jalapeños or extra chipotle powder.
  • Low-Carb Option: Use low-carb tortillas or lettuce wraps.
  • Make It Vegetarian: Swap chicken for grilled mushrooms or tofu.

Find it online: https://ukfinda.com/chipotle-ranch-grilled-chicken-burrito-recipe/