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15 Incredible Chipotle Ranch Grilled Chicken Burrito Recipes - Amazingly Easy!

15 Incredible Chipotle Ranch Grilled Chicken Burrito Recipes – Amazingly Easy!

  • Author: basmer
  • Total Time: 30
  • Yield: 4 burritos 1x

Description

This mouthwatering Chipotle Ranch Grilled Chicken Burrito Recipe combines smoky heat with cool, creamy ranch dressing and tender grilled chicken. Perfect for meal prep or a quick dinner option, these burritos deliver restaurant-quality flavor at home!

Ingredients

Scale
  • For the Chipotle Ranch Marinade:
    • 1 cup ranch dressing (store-bought or homemade)
    • 2–3 chipotle peppers in adobo sauce, finely chopped
    • 1 tablespoon adobo sauce from the can
    • 1 lime, juiced
    • 2 cloves garlic, minced
    • 1 teaspoon honey (optional, to balance heat)
    • Salt and pepper to taste
  • For the Chicken:
    • 1.5 pounds boneless, skinless chicken breasts
    • 1 tablespoon olive oil
  • For the Burritos:
    • 4 large (10-inch) flour tortillas
    • 1 cup cooked rice (Mexican-style or cilantro-lime rice works best)
    • 1 can (15 oz) black beans, drained and rinsed
    • 1 cup shredded cheese (Monterey Jack, cheddar, or Mexican blend)
    • 1 cup fresh pico de gallo or salsa
    • 1 avocado, sliced or mashed
    • 1/2 cup sour cream
    • 1/4 cup chopped fresh cilantro
    • Lime wedges for serving

Instructions

  1. Prepare the Chipotle Ranch Marinade:
    1. In a medium bowl, combine the ranch dressing, chopped chipotle peppers, adobo sauce, lime juice, minced garlic, honey (if using), salt, and pepper.
    2. Whisk until well combined.
    3. Reserve 1/4 cup of the marinade to use as a sauce for the finished burritos.
  2. Marinate the Chicken:
    1. Place chicken breasts in a large ziplock bag or shallow dish.
    2. Pour the remaining chipotle ranch marinade over the chicken.
    3. Seal the bag or cover the dish and refrigerate for at least 30 minutes (or up to 4 hours for more flavor).
  3. Grill the Chicken:
    1. Preheat your grill to medium-high heat (about 375-400°F) or heat a grill pan over medium-high heat on the stove.
    2. Remove chicken from the marinade, letting excess drip off.
    3. Brush grill grates or pan with olive oil to prevent sticking.
    4. Grill chicken for 5-7 minutes per side, or until the internal temperature reaches 165°F.
    5. Transfer to a cutting board and let rest for 5 minutes before slicing into strips.
  4. Warm the Tortillas:
    1. Heat a large, dry skillet over medium heat.
    2. Place each tortilla in the skillet for about 30 seconds per side until warm and pliable.
    3. Alternatively, wrap the stack of tortillas in foil and heat in a 350°F oven for 5 minutes.
  5. Assemble the Burritos:
    1. Lay a warm tortilla flat on a clean work surface.
    2. Spread a thin layer of the reserved chipotle ranch sauce down the center.
    3. Add about 1/4 cup of rice in a line down the center.
    4. Top with 1/4 of the black beans.
    5. Add sliced grilled chicken pieces.
    6. Sprinkle with shredded cheese.
    7. Add pico de gallo or salsa.
    8. Place avocado slices or a spoonful of mashed avocado.
    9. Add a dollop of sour cream.
    10. Sprinkle with fresh cilantro.
  6. Fold and Roll the Burrito:
    1. Fold in the sides of the tortilla over the filling.
    2. Starting from the bottom, tightly roll the tortilla up and over the filling, tucking in the sides as you go.
    3. Wrap in foil if desired, especially if taking to go.
    4. Repeat with remaining tortillas and fillings.

Notes

Pro Tips:

  • Properly warm your tortillas before assembling to prevent cracking and ensure they’re pliable enough to roll.
  • For a charred flavor without a grill, use a cast-iron grill pan on high heat or broil the chicken in your oven.
  • Toast your finished burrito in a dry skillet for 1-2 minutes per side for a crispy exterior.
  • Control the heat level by adjusting the amount of chipotle peppers – start with less if you’re sensitive to spice.
  • Make extra chipotle ranch sauce to use as a dip for vegetables or chips throughout the week.
  • For meal prep, prepare all components separately and assemble just before eating to prevent soggy burritos.
  • Double the recipe and freeze extra burritos for quick meals – just wrap tightly in foil and freeze for up to 3 months.
  • Prep Time: 15
  • Cook Time: 15
  • Category: Main Dish
  • Method: Grilling
  • Cuisine: Mexican-Fusion

Nutrition

  • Serving Size: 1 burrito
  • Calories: 650
  • Sugar: 4g
  • Sodium: 980mg
  • Fat: 30g
  • Saturated Fat: 9g
  • Unsaturated Fat: 18g
  • Trans Fat: 0g
  • Carbohydrates: 53g
  • Fiber: 8g
  • Protein: 42g
  • Cholesterol: 95mg

Keywords: chipotle ranch burrito, grilled chicken burrito, smoky chipotle chicken burrito, easy burrito recipe, meal prep burritos, mexican fusion recipe, spicy chicken burrito, homemade burrito recipe

Find it online: https://recipesmolly.com/chipotle-ranch-grilled-chicken-burrito-recipe-3/