Craving a bold, smoky, and creamy burrito packed with juicy grilled chicken, melty cheese, fresh veggies, and a zesty chipotle ranch sauce? This Chipotle Ranch Grilled Chicken Burrito is the ultimate Tex-Mex meal, perfect for lunch, dinner, or meal prep!
With charred, marinated chicken, gooey melted cheese, and a spicy yet creamy chipotle ranch sauce, this burrito is better than fast food and super easy to make at home. Grill it for that crispy, golden-brown tortilla finish, and you’ve got restaurant-quality flavor in every bite!
Ingredients (Makes 4 Large Burritos)
For the Grilled Chicken
- 500 g (1 lb) boneless, skinless chicken breasts
- 2 tablespoon olive oil
- 2 tablespoon lime juice
- 2 cloves garlic (minced)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- ½ teaspoon dried oregano
For the Chipotle Ranch Sauce
- 120 g (½ cup) mayonnaise
- 120 g (½ cup) sour cream or Greek yogurt
- 1 tablespoon lime juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- 2 tablespoon fresh cilantro (chopped)
- 1 chipotle pepper in adobo sauce (minced) + 1 tablespoon adobo sauce
For the Burritos
- 4 large flour tortillas (burrito size)
- 200 g (1 cup) cooked rice (cilantro lime rice recommended)
- 150 g (¾ cup) black beans (rinsed and drained)
- 100 g (½ cup) corn kernels
- 100 g (½ cup) shredded cheddar or Mexican blend cheese
- 1 small tomato (diced)
- ½ red onion (diced)
- 1 small avocado (sliced or mashed)
- 2 tablespoon chopped fresh cilantro
Instructions
Step 1: Marinate and Grill the Chicken
- In a bowl, whisk together olive oil, lime juice, minced garlic, salt, pepper, chili powder, smoked paprika, cumin, and oregano.
- Coat the chicken breasts in the marinade and let them sit for at least 30 minutes (or up to 8 hours in the fridge).
- Heat a grill pan or outdoor grill over medium-high heat.
- Cook the chicken for 5-6 minutes per side, until it reaches 75°C (165°F) internal temperature.
- Let the chicken rest for 5 minutes, then slice it into strips.
Step 2: Make the Chipotle Ranch Sauce
- In a small bowl, mix mayonnaise, sour cream (or Greek yogurt), lime juice, garlic powder, onion powder, salt, cilantro, minced chipotle pepper, and adobo sauce.
- Stir well and refrigerate until ready to use.
Step 3: Assemble the Burritos
- Lay a large flour tortilla on a flat surface.
- Spread a spoonful of chipotle ranch sauce in the center.
- Add a layer of rice, black beans, corn, diced tomatoes, onions, and sliced avocado.
- Place sliced grilled chicken on top, then sprinkle with shredded cheese and fresh cilantro.
Step 4: Grill the Burritos
- Fold in the sides of the tortilla, then roll it tightly into a burrito.
- Heat a large skillet or grill pan over medium heat.
- Lightly grease the pan with oil and place the burrito seam-side down.
- Grill for 1-2 minutes per side until golden brown and crispy.
Step 5: Serve & Enjoy!
- Slice in half and serve with extra chipotle ranch sauce, salsa, or guacamole!
Nutrition Information (Per Burrito, Approximate)
- Calories: 620 kcal
- Protein: 45g
- Carbohydrates: 60g
- Fat: 24g
- Sodium: 850mg
Tips & Tricks for the Best Burrito
✔ For extra smoky flavor, grill the chicken over an open flame.
✔ Want a lower-carb version? Swap the tortilla for lettuce wraps or use cauliflower rice.
✔ Make it spicier by adding more chipotle peppers or a dash of hot sauce.
✔ For meal prep, wrap the burritos in foil and store them in the fridge for up to 3 days or freeze for up to 3 months.
✔ Try different fillings! Add bell peppers, jalapeños, or swap black beans for pinto beans.
Why You’ll Love This Recipe
🔥 Bold, smoky, and creamy chipotle ranch flavor
🔥 Perfectly grilled tortilla with melty cheese inside
🔥 Great for meal prep & freezer-friendly
🔥 Easy to customize with your favorite toppings
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