Name: Chipotle Ranch Grilled Chicken Burrito
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 2 boneless skinless chicken breasts; 2 tablespoons olive oil; 2 tablespoons lime juice; 1 tablespoon chipotle chili powder; 1 teaspoon smoked paprika; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon cumin; Salt and pepper to taste; 4 large flour tortillas; 1 cup cooked white or brown rice; 1 cup black beans, drained and rinsed; 1 cup shredded cheddar or Monterey Jack cheese; 1 cup shredded lettuce; ½ cup diced tomatoes; ½ cup corn kernels (optional); ¼ cup chopped cilantro (optional); ½ cup chipotle ranch dressing

Why I Love This Recipe

I love how this recipe balances smoky heat, creamy tang, and fresh crunch. The chicken is packed with flavor from the chipotle marinade, and the chipotle ranch ties it all together with a spicy creaminess that makes every bite pop. Plus, it’s super customizable—perfect for clearing out my fridge or adjusting based on what I’m craving. It also reheats well, so I often make a few ahead for lunches or quick dinners.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the chicken marinade:
2 boneless skinless chicken breasts
2 tablespoons olive oil
2 tablespoons lime juice
1 tablespoon chipotle chili powder
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cumin
Salt and pepper to taste

For the burritos:
4 large flour tortillas
1 cup cooked white or brown rice
1 cup black beans, drained and rinsed
1 cup shredded cheddar or Monterey Jack cheese
1 cup shredded lettuce
½ cup diced tomatoes
½ cup corn kernels (optional)
¼ cup chopped cilantro (optional)
½ cup chipotle ranch dressing

Directions

Step 1: Marinate the Chicken
I start by whisking olive oil, lime juice, and all the seasonings in a bowl. I coat the chicken in this mixture and refrigerate it for at least 20 minutes—though longer gives even more flavor.

Step 2: Grill the Chicken
I preheat my grill or grill pan to medium-high and cook the chicken for about 6–8 minutes per side until it’s fully cooked through. After grilling, I let it rest for 5 minutes before slicing it into strips.

Step 3: Prepare the Burrito Fillings
While the chicken rests, I warm the tortillas to make them more pliable and heat up the rice and black beans if they’re not already warm.

Step 4: Assemble the Burritos
I lay out each tortilla and spread 1–2 tablespoons of chipotle ranch dressing in the center. Then I layer in rice, black beans, chicken, shredded cheese, lettuce, tomatoes, corn, and a sprinkle of cilantro if I have it on hand.

Step 5: Wrap and Serve
I fold in the sides of the tortilla and roll it up tightly. I usually serve it right away, but sometimes I grill the whole burrito in a pan to give it a crispy, golden exterior.

Servings and timing

This recipe makes 4 burritos and takes about 45 minutes total—that includes 20 minutes of prep and 25 minutes of cook time.

Variations

I swap out the chicken for grilled shrimp, steak, or even roasted veggies if I want a vegetarian version.
When I’m feeling extra indulgent, I add avocado slices or a scoop of guacamole.
For a low-carb version, I use a low-carb tortilla or wrap it all up in a lettuce leaf.
Sometimes I make a burrito bowl instead—skipping the tortilla and piling everything into a bowl.

Storage/Reheating

I wrap leftover burritos in foil and store them in the fridge for up to 3 days. To reheat, I either microwave them (wrapped in a paper towel) for 1–2 minutes or grill them in a pan for a crisp texture and warm center. If I’m meal prepping, I keep the ingredients separate and assemble fresh burritos as needed.

FAQs

Can I make these burritos ahead of time?

Yes, I often prep everything ahead and either assemble the burritos to reheat later or keep the components separate and build them fresh during the week.

How spicy is the chipotle flavor?

It has a smoky, medium heat. If I want less spice, I reduce the chipotle chili powder or use a mild ranch. If I want more heat, I’ll add hot sauce or extra chili flakes.

Can I use store-bought chipotle ranch dressing?

Absolutely. While homemade is great, I often use a good-quality store-bought version when I’m short on time.

What’s the best way to get the burrito crispy?

After wrapping, I place it seam-side down in a dry skillet over medium heat for 2–3 minutes per side. It gives the burrito a golden, crisp texture that I really enjoy.

Can I freeze these burritos?

Yes, I wrap them tightly in foil and freeze them for up to 2 months. When I want one, I let it thaw overnight and reheat it in the oven or on a skillet until warmed through.

Conclusion

This Chipotle Ranch Grilled Chicken Burrito hits every craving I have—smoky, creamy, spicy, and fresh. It’s the kind of meal I love making because it’s satisfying and easy to adapt depending on what’s in my kitchen. Whether I’m making dinner for the family or prepping lunches for the week, this burrito always delivers.