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Every great burrito is built on a foundation of carefully selected ingredients, and the Chipotle Ranch Grilled Chicken Burrito is no exception. Let’s explore the key components that set this dish apart.

Chipotle Ranch Grilled Chicken Burrito

Elevate your meal with the deliciousness of a Chipotle Ranch Grilled Chicken Burrito! This flavorful fusion brings together smoky chipotle, creamy ranch, and tender grilled chicken, all nestled in a warm tortilla. Perfect for lunch or dinner, it’s easy to customize with rice, beans, fresh veggies, and zesty toppings. Follow our simple recipe to create a satisfying and nutritious burrito that will impress everyone at your table. Enjoy a comforting taste of Mexican cuisine right at home!
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Ingredients
  

For the Chipotle Ranch Marinade:

1/2 cup ranch dressing

2 tablespoons chipotle sauce (or to taste)

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

Salt and pepper to taste

For the Grilled Chicken:

1 pound boneless, skinless chicken breasts

1 tablespoon olive oil

For the Burrito Assembly:

4 large flour tortillas

1 cup cooked rice (white or brown)

1 cup black beans, rinsed and drained

1 cup corn (canned or frozen & thawed)

1 cup shredded cheese (cheddar or Mexican blend)

1 cup pico de gallo (store-bought or homemade)

1 avocado, diced

Fresh cilantro, for garnish

Lime wedges, for serving

Instructions
 

Make the Marinade: In a bowl, whisk together ranch dressing, chipotle sauce, garlic powder, onion powder, smoked paprika, salt, and pepper until fully combined.

    Marinate the Chicken: Place the chicken breasts in a resealable bag or shallow dish, pour the marinade over the chicken, seal (or cover), and refrigerate for at least 30 minutes (or up to 4 hours for more flavor).

      Prepare the Grill: Preheat your grill to medium-high heat. Lightly oil the grates to prevent sticking.

        Grill the Chicken: Remove the chicken from the marinade, allowing excess marinade to drip off. Brush the grill grates with a little olive oil and place the chicken on the grill. Cook for 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Remove from the grill and let it rest for 5 minutes.

          Slice the Chicken: Once the chicken has rested, slice it into strips.

            Assemble the Burritos: Warm the flour tortillas on the grill or in a microwave for about 20 seconds until pliable. On each tortilla, layer the following: 1/4 of the cooked rice, 1/4 of the black beans, 1/4 of the corn, sliced grilled chicken, 1/4 of the shredded cheese, a few spoonfuls of pico de gallo, diced avocado, and a sprinkle of fresh cilantro.

              Wrap the Burritos: Fold in the sides of the tortilla and then roll from the bottom up, tucking in the fillings as you go, to form a burrito.

                Optional Toasting: If desired, place the assembled burrito seam-side down on the grill for an additional 1-2 minutes to toast the outside.

                  Serve: Slice the burrito in half and serve with lime wedges on the side for an extra burst of flavor.

                    Prep Time, Total Time, Servings: 30 minutes | 1 hour | 4 servings