Get ready to elevate your mealtime with the bold and irresistible flavor of the Chipotle Ranch Grilled Chicken Burrito. Packed with smoky grilled chicken, creamy chipotle ranch dressing, and fresh, vibrant ingredients, this burrito is the ultimate combination of taste and satisfaction.
Whether you are planning a quick weeknight dinner, a weekend gathering, or just craving something truly fulfilling, this recipe will deliver a restaurant-quality meal right at home. With each bite, you’ll enjoy the juicy tenderness of the chicken, the zesty kick of chipotle, and the creamy richness of ranch, all wrapped in a warm, soft tortilla. Let’s dive into this mouthwatering recipe that is sure to become a family favorite.
Ingredients
- 2 large boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon ground black pepper
- ½ teaspoon salt
- 1 cup cooked white rice
- 1 cup black beans, rinsed and drained
- 1 cup shredded lettuce
- 1 cup diced tomatoes
- ½ cup shredded cheddar cheese
- ¼ cup chopped fresh cilantro
- 4 large flour tortillas
- ½ cup chipotle ranch dressing (store-bought or homemade)
- 1 lime, cut into wedges
Instructions
- Preheat your grill or grill pan to medium-high heat to ensure it is nice and hot before adding the chicken.
- In a small bowl, combine the olive oil, smoked paprika, cumin, garlic powder, onion powder, black pepper, and salt to create a flavorful marinade.
- Rub the chicken breasts generously with the prepared spice mixture, making sure they are evenly coated for maximum flavor.
- Place the chicken on the hot grill and cook for about 6 to 7 minutes per side, or until the internal temperature reaches 165°F, ensuring the chicken is cooked through but still juicy.
- Once grilled, transfer the chicken to a cutting board and let it rest for 5 minutes before slicing it thinly into strips to retain the juices.
- While the chicken rests, warm the flour tortillas on the grill or in a dry skillet for about 30 seconds on each side to make them pliable and easier to wrap.
- To assemble the burritos, lay a tortilla flat and spread a generous tablespoon of chipotle ranch dressing in the center.
- Layer a portion of the cooked rice, black beans, shredded lettuce, diced tomatoes, cheddar cheese, and grilled chicken slices over the dressing.
- Sprinkle freshly chopped cilantro over the top for an added burst of freshness and flavor.
- Carefully fold in the sides of the tortilla and roll it tightly from the bottom to enclose all the filling, forming a neat burrito.
- For extra deliciousness, place the rolled burritos back on the grill for 1 to 2 minutes per side to lightly toast the tortilla and seal the edges.
- Serve your Chipotle Ranch Grilled Chicken Burritos hot with additional chipotle ranch dressing on the side and lime wedges for squeezing over the top.
- Enjoy every bite of this hearty, smoky, creamy, and absolutely irresistible burrito that captures the essence of bold southwestern flavors.