Description
This Chipotle Ranch Grilled Chicken Burrito combines tender, smoky grilled chicken seasoned with a zesty spice blend and marinated for maximum flavor. Wrapped in warm flour tortillas and layered with rice, black beans, fresh vegetables, and a creamy chipotle ranch sauce, this burrito offers a perfect balance of smoky, tangy, and fresh flavors. Finished with a quick pan crisp for a satisfying crunch, it’s a delicious and easy meal perfect for lunch or dinner.
Ingredients
Scale
For the Chicken Marinade
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp chili powder
- ½ tsp cumin
- ½ tsp garlic powder
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
- Juice of 1 lime
For the Chipotle Ranch Sauce
- ½ cup ranch dressing
- 1 chipotle pepper in adobo sauce, finely chopped
- 1 tsp lime juice
- ½ tsp garlic powder
For the Burrito Assembly
- 4 large flour tortillas
- 1 cup cooked rice
- ½ cup black beans, drained and rinsed
- ½ cup shredded cheddar cheese
- ½ cup diced tomatoes
- ½ cup shredded lettuce
- ¼ cup chopped cilantro (optional)
Instructions
- Prepare the marinade: In a small bowl, combine olive oil, chili powder, cumin, garlic powder, smoked paprika, salt, black pepper, and lime juice to create a flavorful marinade.
- Marinate the chicken: Rub the spice mixture evenly over the chicken breasts and allow them to marinate for at least 15 minutes to absorb the flavors.
- Heat grill or pan: Preheat your grill or skillet over medium heat to prepare for cooking the chicken.
- Cook the chicken: Grill or pan-cook the chicken breasts for about 5-6 minutes on each side until they reach an internal temperature of 165°F (74°C). Once cooked, let the chicken rest for a few minutes before slicing it thinly.
- Make the chipotle ranch sauce: In a small bowl, mix ranch dressing, finely chopped chipotle pepper, lime juice, and garlic powder until well combined for a spicy and creamy sauce.
- Warm the tortillas: Heat the flour tortillas in a dry pan or microwave briefly to make them soft and pliable for wrapping.
- Assemble the burritos: On each tortilla, layer the cooked rice, black beans, sliced grilled chicken, shredded cheddar cheese, diced tomatoes, shredded lettuce, and chopped cilantro if using.
- Add the sauce and roll: Drizzle the chipotle ranch sauce over the fillings, then fold in the sides of the tortilla and roll it tightly into a burrito.
- Crisp the burrito: To finish, place the burrito seam-side down in a heated pan and grill for about 2 minutes until the exterior is golden brown and slightly crispy.
- Serve: Serve the burritos warm with extra chipotle ranch sauce on the side for dipping, enjoying the blend of smoky, creamy, and fresh flavors.
Notes
- You can substitute corn tortillas for a gluten-free option, but be aware the texture will differ.
- Adding chopped cilantro is optional but adds a fresh, bright note.
- Ensure the chicken reaches 165°F internally for safe consumption.
- The chipotle pepper adds heat; adjust the amount based on spice preference.
- For an even quicker meal, use pre-cooked chicken or leftover grilled chicken.
- Leftover burritos can be wrapped in foil and refrigerated for up to 2 days.
