Go Back

Chipotle Ranch Grilled Chicken Burrito

A flavorful and filling burrito packed with grilled chicken, chipotle ranch dressing, and your choice of toppings, perfect for a quick dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 650
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 2 pieces Chicken breast or thighs (boneless) Boneless is easiest
  • 1 tsp Smoked paprika
  • 1 tsp Chipotle chili powder
  • 1 tsp Garlic powder
  • 1 tsp Salt
  • 1 tsp Pepper
  • 2 tbsp Olive oil
For the Burrito
  • 4 large Flour tortillas The bigger, the better
  • 1 cup Chipotle ranch dressing Store-bought or homemade
  • 1 cup Shredded cheese Cheddar, pepper jack, or a mix
  • 2 cups Cooked rice Can be replaced with quinoa
  • 1 can Black beans Canned is fine, drained and rinsed
  • 1 cup Diced tomatoes
  • 1 cup Shredded lettuce
  • optional Corn, avocado, jalapeños, red onion Add-ins

Method
 

Preparation
  1. Toss the chicken with smoked paprika, chipotle chili powder, garlic powder, olive oil, salt, and pepper.
  2. Grill the chicken until cooked through and slightly charred, about 5-7 minutes per side if thick.
  3. Let the chicken rest, then chop it up.
  4. Warm the tortillas in a skillet for a few seconds to make them flexible.
Assembly
  1. Smear a good amount of chipotle ranch dressing in the middle of each tortilla.
  2. Pile on the grilled chicken, cooked rice, black beans, shredded cheese, and lettuce.
  3. Add diced tomatoes and any other optional extras you prefer.
  4. Fold the sides in and roll up the burrito, seam-side down in a dry skillet over medium heat.
  5. Press with a spatula and let it get golden and crispy, about 2 minutes per side.
Serving
  1. Serve hot with more ranch on the side for dipping.

Notes

This burrito can be customized with different proteins and fillings. It can also be frozen for meal prep; just wrap and store properly.