Pin it
This chipotle ranch grilled chicken burrito combines smoky, marinated chicken with fresh ingredients and a creamy kick of chipotle ranch dressing all wrapped in a warm tortilla. It's my go-to recipe when I want to bring restaurant-quality Mexican flavors right to my dinner table without spending hours in the kitchen.
I first created this recipe when trying to recreate my favorite food truck burrito that mysteriously disappeared from my neighborhood. After several attempts, my family now declares this version even better than the original, and it's become our Friday night tradition.
Ingredients
- Boneless skinless chicken breasts: the star protein that soaks up all the marinade flavors perfectly
- Chipotle chili powder: provides that signature smoky heat that makes these burritos special
- Lime juice: adds brightness and helps tenderize the chicken
- Smoked paprika: enhances the smokiness without adding more heat
- Flour tortillas: look for the large burrito size ones that are pliable and won't tear
- Black beans: provide protein and fiber making these burritos more filling
- Shredded cheese: choose a good melting variety like Monterey Jack for best results
- Chipotle ranch dressing: this creamy element ties everything together with its smoky tang
Step-by-Step Instructions
- Marinate the Chicken:
- Combine olive oil, lime juice, chipotle powder, smoked paprika, garlic powder, onion powder, cumin, salt and pepper in a bowl. Pour this over the chicken breasts and ensure they're fully coated. Allow them to marinate for at least 20 minutes, though I find 2 hours gives the best flavor penetration. The acid from the lime juice begins tenderizing the meat while the spices infuse it with flavor.
- Grill the Chicken:
- Heat your grill or grill pan until it's very hot. Place the marinated chicken on the hot surface and cook for 6-8 minutes per side. You're looking for beautiful grill marks and an internal temperature of 165°F. Let the chicken rest for a full 5 minutes before slicing to keep all those flavorful juices inside. Cut into strips against the grain for maximum tenderness.
- Prepare the Fillings:
- While the chicken rests, warm your tortillas in a dry skillet just until they become pliable and slightly blistered. This improves their flavor and makes them easier to fold. Heat your beans and rice if they aren't already warm. Having all components at a similar temperature creates a more cohesive burrito experience.
- Assemble the Burritos:
- Lay each tortilla flat on your work surface and spread chipotle ranch dressing in a line down the center, leaving a border around the edges. Layer rice, beans, and chicken strips in neat rows. Add cheese while the components are still warm so it begins to melt. Top with lettuce, tomatoes, corn, and cilantro arranged in a compact rectangle in the center of the tortilla.
- Wrap and Serve:
- Fold the sides of the tortilla inward over the filling, then fold the bottom edge up and over the filling. Continue rolling tightly while tucking in the sides until you have a compact cylinder. For an extra special touch, place the rolled burrito seam side down in a hot pan for 1-2 minutes to seal it and create a slightly crispy exterior.
Pin it
My absolute favorite component is the chipotle ranch dressing. I discovered it accidentally when I ran out of sour cream one night and mixed some ranch with chipotle powder as a desperate substitute. Now my family refuses to eat burritos without it, and I always keep a batch in the refrigerator for quick meals.
Make-Ahead Options
The beauty of these burritos lies in their flexibility. You can marinate the chicken overnight, grill it the next day, and even assemble the burritos completely before storing them in the refrigerator. Just wrap each burrito tightly in foil and refrigerate for up to two days. When you're ready to eat, simply unwrap and heat in a 350°F oven for about 15 minutes until warmed through. This has saved my weeknight dinners countless times when I know I'll be too busy to cook.
Customization Ideas
These burritos can be endlessly customized to suit your preferences. Try swapping the chicken for grilled steak, shrimp, or even roasted vegetables for a vegetarian version. The black beans can be replaced with pinto beans or refried beans for a different texture. For a lower-carb option, use cauliflower rice instead of regular rice. You can also adjust the heat level by increasing or decreasing the amount of chipotle powder in both the marinade and the ranch dressing.
Pin it
Serving Suggestions
These burritos shine on their own, but they become a feast when paired with complementary sides. Serve them alongside Mexican street corn, a simple green salad with lime vinaigrette, or homemade guacamole and tortilla chips. For drinks, they pair beautifully with a cold Mexican beer, a classic margarita, or even a tangy hibiscus agua fresca for a non-alcoholic option. When serving for a family dinner, I like to create a burrito bar where everyone can build their own with all the fillings arranged in colorful bowls.
Frequently Asked Questions
- → How do I ensure the chicken is flavorful?
Marinate the chicken for at least 20 minutes or up to 2 hours. The marinade’s lime juice, chipotle chili powder, and spices infuse it with deep flavor.
- → Can I make this burrito ahead of time?
Yes. Prep all ingredients and store them separately. Assemble and wrap the burrito just before serving to keep the tortilla fresh.
- → What’s the best way to grill the chicken?
Grill over medium-high heat for 6-8 minutes per side or until the internal temperature reaches 165°F. Let the chicken rest before slicing.
- → Can I make this burrito vegetarian?
Absolutely. Replace the chicken with roasted vegetables or plant-based protein, and keep the chipotle ranch and other fillings the same.
- → What side dishes pair well with this burrito?
Pair it with a fresh salad, tortilla chips and salsa, or a light Mexican-inspired soup like tortilla soup.