Chipotle Ranch Grilled Chicken Burrito: Recipe, Tips & Delicious Variations

Chipotle Ranch Grilled Chicken Burrito: Prepare to embark on a flavor adventure that will redefine your lunch or dinner routine! Imagine sinking your teeth into a warm, grilled tortilla overflowing with tender, smoky chipotle-marinated chicken, creamy ranch dressing with a spicy kick, and all your favorite burrito fixings. This isn’t just a burrito; it’s an experience.

The beauty of the burrito lies in its versatility and adaptability. While its exact origins are debated, the burrito has deep roots in Mexican cuisine, evolving from simple wrapped meats to the customizable culinary delight we know and love today. The addition of chipotle ranch elevates this classic, infusing it with a modern twist that’s both familiar and exciting.

What makes the Chipotle Ranch Grilled Chicken Burrito so irresistible? It’s the perfect balance of textures and tastes. The grilled chicken offers a satisfying chewiness and smoky depth, while the chipotle ranch provides a creamy, tangy, and subtly spicy counterpoint. Add in your favorite fillings – rice, beans, cheese, salsa, guacamole – and you have a complete and utterly satisfying meal. Plus, it’s incredibly convenient! Whether you’re packing a lunch for work, fueling up after a workout, or simply craving a delicious and easy dinner, this burrito is a guaranteed crowd-pleaser. Get ready to experience burrito bliss!

this Recipe

Ingredients:

• For the Chipotle Ranch Dressing:
• 1 cup mayonnaise
• 1/2 cup buttermilk
• 1/4 cup sour cream
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon lime juice
• 1 chipotle pepper in adobo sauce, finely chopped (plus 1 teaspoon adobo sauce)
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon smoked paprika
• Salt and freshly ground black pepper to taste
• For the Grilled Chicken:
• 1.5 lbs boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne pepper (optional, for extra heat)
• Salt and freshly ground black pepper to taste
• For the Burrito Filling:
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1 bell pepper (any color), chopped
• 1 (15-ounce) can black beans, rinsed and drained
• 1 cup cooked rice (I prefer cilantro-lime rice, recipe below)
• 1 cup shredded Monterey Jack cheese (or your favorite cheese)
• 1/2 cup corn kernels (fresh or frozen)
• For the Cilantro-Lime Rice (Optional):
• 1 cup long-grain rice
• 2 cups water
• 1 tablespoon olive oil
• 1/4 cup chopped fresh cilantro
• 1 tablespoon lime juice
• Salt to taste
• For Assembling the Burritos:
• 4 large burrito-size flour tortillas
• Optional toppings: avocado slices, pico de gallo, sour cream

Preparing the Chipotle Ranch Dressing:

1. In a medium bowl, whisk together the mayonnaise, buttermilk, and sour cream until smooth.
2. Add the chopped cilantro, lime juice, chopped chipotle pepper, and adobo sauce.
3. Stir in the garlic powder, onion powder, and smoked paprika.
4. Season with salt and freshly ground black pepper to taste.
5. Cover and refrigerate for at least 30 minutes to allow the flavors to meld. This step is crucial for a richer flavor! The longer it sits, the better it gets. I often make it a day ahead.

Marinating and Grilling the Chicken:

1. In a small bowl, whisk together the olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and pepper. This is your chicken marinade.
2. Place the chicken breasts in a large resealable bag or a shallow dish.
3. Pour the marinade over the chicken, ensuring each piece is well coated.
4. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 4 hours. The longer it marinates, the more flavorful and tender the chicken will be.
5. Preheat your grill to medium-high heat. Make sure the grates are clean to prevent sticking.
6. Remove the chicken from the marinade and discard the marinade.
7. Grill the chicken for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C). Use a meat thermometer to ensure accuracy.
8. Once the chicken is cooked through, remove it from the grill and let it rest for 5-10 minutes before slicing or shredding. This allows the juices to redistribute, resulting in more tender chicken.
9. Slice or shred the chicken into bite-sized pieces.

Preparing the Burrito Filling:

1. If making the cilantro-lime rice, start by rinsing the rice under cold water until the water runs clear. This helps remove excess starch and prevents the rice from becoming sticky.
2. In a medium saucepan, combine the rinsed rice, water, olive oil, and salt.
3. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 18-20 minutes, or until all the water is absorbed and the rice is tender.
4. Remove the saucepan from the heat and let it sit, covered, for 5-10 minutes. This allows the rice to steam and fluff up.
5. Fluff the rice with a fork and stir in the chopped cilantro and lime juice. Set aside.
6. While the rice is cooking (or if you’re using pre-cooked rice), heat the olive oil in a large skillet over medium heat.
7. Add the chopped onion and bell pepper and cook until softened, about 5-7 minutes.
8. Stir in the rinsed and drained black beans and corn kernels. Cook for another 2-3 minutes, until heated through.
9. Remove the skillet from the heat.

Assembling the Burritos:

1. Warm the flour tortillas in a dry skillet or microwave for a few seconds to make them more pliable and easier to roll. This prevents them from tearing.
2. Lay a tortilla flat on a clean surface.
3. Spread a generous amount of Chipotle Ranch dressing in the center of the tortilla, leaving about 2 inches of space around the edges.
4. Top with a portion of the cooked cilantro-lime rice (or plain rice), the black bean and corn mixture, the grilled chicken, and shredded Monterey Jack cheese.
5. To fold the burrito, fold in the sides of the tortilla towards the center, then fold the bottom edge up and over the filling.
6. Tuck the bottom edge tightly under the filling and continue rolling the burrito away from you until it is completely sealed.
7. Repeat with the remaining tortillas and filling.

Optional: Grilling the Burritos for Extra Flavor:

1. Heat a grill pan or skillet over medium heat.
2. Place the assembled burritos seam-side down on the hot grill pan or skillet.
3. Grill for 2-3 minutes per side, or until the tortillas are golden brown and slightly crispy. This step is optional but adds a delicious smoky flavor and helps seal the burritos.

Serving:

1. Serve the Chipotle Ranch Grilled Chicken Burritos immediately.
2. Optional toppings include avocado slices, pico de gallo, and sour cream.
3. Cut the burritos in half for easier eating.

Conclusion:

This Chipotle Ranch Grilled Chicken Burrito recipe isn’t just another burrito; it’s a flavor explosion waiting to happen, and trust me, you absolutely need to experience it! The smoky char of the grilled chicken, the creamy kick of the chipotle ranch, and the satisfying crunch of fresh veggies all come together in perfect harmony. It’s quick enough for a weeknight dinner but impressive enough to serve to guests. Honestly, once you taste this, you’ll be wondering where it’s been all your life.

But why is this burrito a must-try? It’s all about the balance. We’ve taken familiar flavors and elevated them with a few simple tweaks. The homemade chipotle ranch dressing is a game-changer, offering a depth of flavor that store-bought versions simply can’t match. And grilling the chicken? That’s the secret weapon. It infuses the meat with a smoky goodness that permeates every bite. Plus, it’s incredibly versatile!

Serving Suggestions and Variations:

Feeling adventurous? Here are a few ideas to customize your Chipotle Ranch Grilled Chicken Burrito and make it your own:

* Spice it up! Add a pinch of cayenne pepper to the chipotle ranch for an extra kick, or include some finely diced jalapeños in your filling.
* Go vegetarian! Swap the chicken for grilled halloumi cheese or seasoned black beans for a delicious meat-free option.
* Add some sweetness! A few kernels of grilled corn or a sprinkle of mango salsa will add a touch of sweetness that complements the smoky and spicy flavors beautifully.
* Make it a bowl! Skip the tortilla altogether and serve the filling over a bed of rice or quinoa for a lighter, healthier meal. Top with a dollop of guacamole and a sprinkle of cilantro.
* Breakfast Burrito Bonanza! Scramble some eggs and add them to the burrito for a hearty and flavorful breakfast.
* Cheese, Please! While the recipe is great as is, feel free to add your favorite cheese. Monterey Jack, Pepper Jack, or even a sharp cheddar would work wonders.
* Get Saucy! If you want even more sauce, consider adding a drizzle of hot sauce or a spoonful of your favorite salsa inside the burrito.
* Make it ahead! Prepare the chicken and chipotle ranch in advance, and assemble the burritos when you’re ready to eat. This is perfect for meal prepping or busy weeknights.

I’m genuinely excited for you to try this recipe. It’s become a staple in my kitchen, and I know it will become one in yours too. The combination of flavors is simply irresistible, and the possibilities for customization are endless.

So, what are you waiting for? Head to the kitchen, gather your ingredients, and get ready to create a burrito masterpiece. Don’t be afraid to experiment and put your own spin on it. After all, cooking should be fun!

Once you’ve made your own version of this incredible Chipotle Ranch Grilled Chicken Burrito, I’d love to hear about it! Share your photos and comments below. Let me know what variations you tried, what you loved, and what you would change. Your feedback is invaluable, and it helps me create even better recipes in the future. Happy cooking!