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Close-up of a delicious Chipotle Ranch Grilled Chicken Burrito, the featured image for this recipe article.

Easy Chipotle Ranch Grilled Chicken Burrito

This recipe delivers a restaurant-quality Chipotle Ranch Grilled Chicken Burrito experience at home. Marinated chicken is grilled to perfection, then combined with a smoky chipotle ranch and other flavorful ingredients in a warm tortilla. Optionally, the assembled burrito can be seared for a crispy exterior.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 6
Course: Main Course
Cuisine: Mexican
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts
  • 1/4 cup olive oil
  • 2 tablespoons chipotle peppers in adobo sauce, finely chopped
  • 1 tablespoon adobo sauce
  • 2 tablespoons lime juice
  • 1 tablespoon honey
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt to taste
  • Black pepper to taste
  • 1 cup mayonnaise
  • 1/2 cup buttermilk
  • 1 packet ranch dressing mix
  • 1-2 chipotle peppers in adobo sauce, finely chopped
  • 1 tablespoon lime juice
  • 1/4 teaspoon garlic powder
  • Salt to taste
  • Black pepper to taste
  • 6 large flour tortillas
  • 2 cups cooked rice
  • 1 cup shredded cheddar cheese
  • 1/2 cup black beans, rinsed and drained
  • Optional: diced tomatoes
  • Optional: avocado
  • Optional: sour cream
  • Optional: shredded lettuce

Equipment

  • Mixing bowls
  • Resealable bag or container
  • Whisk
  • Grill
  • Medium bowl
  • Skillet
  • Spatula
  • Cutting board
  • Knife
  • Measuring cups
  • Measuring spoons

Method
 

  1. Marinate the Chicken: In a bowl, whisk together all the marinade ingredients. Place the chicken breasts in a resealable bag or container and pour the marinade over them. Ensure the chicken is evenly coated. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours.
  2. Prepare the Chipotle Ranch: In a medium bowl, whisk together the mayonnaise, buttermilk, ranch dressing mix, chipotle peppers, lime juice, and garlic powder. Season with salt and pepper to taste. Refrigerate for at least 30 minutes to allow the flavors to meld.
  3. Grill the Chicken: Preheat your grill to medium-high heat. Remove the chicken from the marinade and discard the marinade. Grill the chicken for 5-7 minutes per side, or until cooked through and the internal temperature reaches 165°F (74°C). Let the chicken rest for 5 minutes before dicing or shredding.
  4. Assemble the Burritos: Warm the tortillas according to package instructions. Lay a tortilla flat and spread a generous amount of Chipotle Ranch in the center. Top with rice, black beans, shredded cheese, and diced or shredded grilled chicken. Add any optional toppings you desire.
  5. Fold the Burritos: Fold in the sides of the tortilla, then tightly roll up from the bottom.
  6. Optional: Sear the Burritos: For a crispy exterior, heat a lightly oiled skillet over medium heat. Place the folded burritos seam-side down in the skillet and cook for 2-3 minutes per side, or until golden brown and crispy.
  7. Serve: Cut the burritos in half and serve immediately.

Notes

For best results, marinate the chicken for at least 30 minutes. The chipotle ranch can be made ahead of time and stored in the refrigerator for up to 3 days. To warm the tortillas, microwave for a few seconds or heat on a dry skillet. For a spicier ranch, add more chipotle peppers. Leftover grilled chicken can be stored in the refrigerator for up to 3 days.