Name: Chipotle Ranch Grilled Chicken Burrito
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Tex-Mex
Ingredients: 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

Burritos are one of my favorite go-to meals, and this Chipotle Ranch Grilled Chicken Burrito takes things to a whole new level. Packed with smoky, spicy flavors and wrapped in a golden, crispy tortilla, it’s the perfect easy meal for busy nights or casual gatherings. I love how versatile and filling this burrito is, making it a standout among my favorite recipes. Chipotle Ranch Grilled Chicken Burrito

Why You’ll Love This Recipe

I love how this burrito brings a bold combination of smoky chipotle and creamy ranch flavors that truly explode in every bite. The grilled chicken is perfectly marinated, staying juicy and tender throughout the cooking process. I can easily customize the fillings, swap proteins, or add more veggies based on whatever I have on hand. Plus, these burritos store beautifully, which makes them a dream for meal prepping.

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

I start by marinating the chicken. In a bowl, I whisk together the olive oil, lime juice, chipotle chili powder, smoked paprika, garlic powder, onion powder, cumin, salt, and pepper. I coat the chicken breasts thoroughly and refrigerate for at least 20 minutes, but up to 2 hours if I want a deeper flavor.
Next, I preheat my grill or grill pan to medium-high heat. I grill the marinated chicken for about 6-8 minutes per side until the internal temperature reaches 165°F (74°C). After cooking, I let the chicken rest for 5 minutes before slicing it into strips.
While the chicken rests, I prepare the burrito fillings. I warm the tortillas to make them pliable and heat up the black beans and rice if needed.
To assemble, I lay a tortilla flat, spread a couple of tablespoons of chipotle ranch dressing in the center, and layer rice, beans, chicken strips, shredded cheese, lettuce, tomatoes, and corn if using. I sprinkle cilantro on top for extra freshness.
I fold the sides inward and roll up the tortilla tightly to form a burrito. Sometimes I like to grill the wrapped burrito for a minute or two to get that irresistible crispy exterior.

Servings and Timing

This recipe makes 4 burritos.
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

Variations

When I want to mix things up, I swap the chicken for steak, shrimp, or even tofu. For a vegetarian version, I simply load up on grilled veggies and beans instead of meat. If I’m in the mood for something extra, I add guacamole, corn salsa, pickled jalapeños, or roasted peppers to the mix. I also adjust the amount of chipotle to suit how spicy I want it that day.

Storage/Reheating

I usually wrap leftover burritos individually in plastic wrap and foil to keep them fresh. They can be refrigerated for up to 3 days or frozen for up to 3 months. To reheat, I unwrap and microwave them for 1-2 minutes, or heat them in a skillet for a crispy finish.

FAQs

How spicy is this burrito?

I find it moderately spicy, but the heat can easily be adjusted by using less chipotle in the marinade and sauce.

Can I make these burritos ahead of time?

Absolutely! I often prepare all the components ahead of time and assemble the burritos just before eating.

What’s the best way to freeze these burritos?

I wrap each burrito tightly in plastic wrap and then in foil before placing them in the freezer. They last beautifully for up to 3 months.

How can I make this recipe healthier?

I like to use whole wheat tortillas, reduce the cheese, and load up on more veggies to make the burritos a bit lighter.

What if I don’t have a grill?

No problem at all. I sometimes use a grill pan or even a regular skillet to cook the chicken, and it still turns out delicious.

Conclusion

The Chipotle Ranch Grilled Chicken Burrito is one of those recipes I keep coming back to because it’s simple, flavorful, and incredibly satisfying. Whether I’m cooking for myself, family, or friends, this burrito always hits the spot. With its customizable ingredients and bold flavors, it’s a meal that never gets boring.