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Perfect Chipotle Ranch Grilled Chicken Burrito

This recipe guides you through creating a restaurant-quality Chipotle Ranch Grilled Chicken Burrito at home. It focuses on flavorful grilled chicken, a creamy chipotle ranch dressing, and your favorite burrito toppings, all wrapped in a warm tortilla.
Print Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 4
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Salt and pepper to taste
  • 4 large burrito-size tortillas
  • 1 cup shredded cheddar cheese
  • 1 cup cooked rice
  • 1/2 cup corn
  • 1 avocado, sliced
  • 1/4 cup chopped cilantro
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 1 packet ranch dressing mix
  • 1-2 chipotle peppers in adobo sauce, finely minced
  • 1 tablespoon adobo sauce
  • 1 tablespoon lime juice
  • Optional toppings: salsa, sour cream, guacamole, pico de gallo

Equipment

  • Grill
  • Mixing bowls
  • Whisk
  • Measuring cups and spoons
  • Rolling pin or meat mallet (optional)
  • Plastic wrap (optional)
  • Dry skillet or microwave
  • Cutting board
  • Knife
  • Food processor or blender (optional)
  • Spatula

Method
 

  1. Prepare the Chicken: In a bowl, whisk together olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Add the chicken breasts and toss to coat evenly. Let marinate for at least 15 minutes, or up to overnight in the refrigerator.
  2. Grill the Chicken: Preheat your grill to medium-high heat. Grill the chicken breasts for 5-7 minutes per side, or until cooked through and the internal temperature reaches 165°F (74°C). Let the chicken rest for a few minutes before slicing or dicing.
  3. Prepare Chipotle Ranch Dressing: Combine mayonnaise, sour cream, ranch dressing mix, minced chipotle peppers, adobo sauce, lime juice, garlic powder, and onion powder in a bowl. Mix well and season with salt and pepper to taste. Refrigerate for at least 30 minutes.
  4. Warm the Tortillas: Warm the tortillas in a dry skillet over medium heat for about 30 seconds per side, or until pliable. You can also warm them in the microwave for a few seconds.
  5. Assemble the Burritos: Lay a warm tortilla on a flat surface. Spread a generous amount of chipotle ranch dressing in the center of the tortilla. Top with shredded cheese, rice, black beans, corn, sliced avocado, chopped cilantro, and grilled chicken.
  6. Roll the Burrito: Fold in the sides of the tortilla, then tightly roll it up from the bottom.
  7. Grill the Burrito (Optional): For a crispy exterior, you can grill the assembled burrito for a minute or two per side, or until lightly golden brown.
  8. Serve: Cut the burrito in half and serve immediately. Top with your favorite toppings, such as salsa, sour cream, or guacamole.

Notes

Don't overfill the burritos to prevent them from tearing. Warm the ingredients before assembling to help melt the cheese and create a cohesive filling. Place the cheese directly on the tortilla to act as a 'glue'. Chipotle Ranch Dressing can be made in advance and stored in the refrigerator. For spicier flavor, add more chipotle peppers to the ranch dressing or a pinch of cayenne pepper to the chicken marinade. Chicken can be grilled ahead of time and stored in the refrigerator for up to 3 days.