I love how this burrito combines bold flavors with classic Tex-Mex comfort. The chicken is marinated in a smoky-spiced mix that grills up juicy and flavorful, while the chipotle ranch adds a creamy, zesty twist. It’s versatile—I can build it with what I have on hand—and it works great for meal prep or a fun dinner idea. Plus, everything is wrapped up in a warm tortilla, making it super portable and easy to eat.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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 1/2 cup diced tomatoes 1/2 cup corn kernels (optional) 1/4 cup chopped cilantro (optional) 1/2 cup chipotle ranch dressing
Directions
Marinate the Chicken: I whisk together olive oil, lime juice, chipotle chili powder, smoked paprika, garlic powder, onion powder, cumin, salt, and pepper in a bowl. Then I coat the chicken breasts in the marinade, cover, and refrigerate for at least 20 minutes—or up to 2 hours when I want even more flavor.
Grill the Chicken: I preheat the grill or grill pan over medium-high heat. Then I cook the chicken for 6–8 minutes on each side until it’s fully cooked through (internal temp 165°F). Once grilled, I let it rest for 5 minutes before slicing it into strips.
Prepare the Burrito Fillings: I warm the tortillas in a dry skillet or microwave until soft and pliable. I also heat up the rice and beans if they’ve cooled down.
Assemble the Burritos: I lay out each tortilla and spread 1–2 tablespoons of chipotle ranch dressing in the center. Then I layer on the rice, black beans, grilled chicken strips, shredded cheese, lettuce, tomatoes, and corn if I’m using it. I like to sprinkle chopped cilantro over the top for a fresh, herby finish.
Wrap and Serve: I fold in the sides of the tortilla and roll it up tightly from the bottom. I either serve it right away or lightly grill the burrito to get the outside golden and warm.
Servings and timing
This recipe makes 4 hearty burritos and takes about 45 minutes total, including marinating and grilling time.
Variations
I swap the chicken for steak, shrimp, or even tofu when I want to change it up.
For extra heat, I add jalapeños or hot sauce inside the burrito.
If I’m keeping it low-carb, I use a low-carb wrap or make a burrito bowl instead.
Sometimes I add avocado slices or a scoop of guacamole for extra creaminess.
I’ve also used Greek yogurt-based ranch to make it a bit lighter.
Storage/Reheating
If I’m making these ahead, I wrap them tightly in foil or plastic wrap and store them in the fridge for up to 3 days. To reheat, I pop the burrito in a dry skillet over medium heat until warmed through and crisp on the outside, or microwave it for about 60–90 seconds.
FAQs
Can I use pre-cooked or rotisserie chicken?
Yes, I can skip the grilling step and just toss shredded rotisserie chicken in the marinade for 10–15 minutes before building the burritos.
What’s a good substitute for chipotle ranch dressing?
If I don’t have chipotle ranch, I mix ranch dressing with a little adobo sauce or chipotle powder. It still brings that smoky, creamy flavor.
Can I make this burrito vegetarian?
Definitely. I just leave out the chicken and double up on beans, rice, and veggies—or add grilled tofu or plant-based meat alternatives.
How do I keep the burrito from falling apart?
I don’t overfill it, and I make sure to warm the tortilla before rolling. Folding in the sides tightly before rolling from the bottom helps keep everything inside.
Can I freeze these burritos?
Yes. I wrap them in foil and freeze for up to a month. When I’m ready to eat, I thaw in the fridge overnight and reheat in a skillet or microwave.
Conclusion
This Ranch Grilled Chicken Burrito brings everything I love about a good wrap—juicy chicken, fresh veggies, creamy dressing, and tons of flavor. Whether I’m feeding a group or just want leftovers for the week, it’s a reliable and delicious meal that never disappoints.
