Chipotle Ranch Grilled Chicken Burrito a flavorful and juicy grilled chicken burrito with a creamy chipotle ranch dressing, packed with fresh veggies, and wrapped in a soft tortilla for the perfect meal.
Ingredients
2 boneless, skinless chicken breasts
1 tablespoon olive oil
1 tablespoon lime juice
1 teaspoon chili powder
½ teaspoon cumin
½ teaspoon garlic powder
Salt and pepper to taste
½ cup chipotle ranch dressing
4 large flour tortillas
1 cup cooked rice
1 cup shredded lettuce
½ cup diced tomatoes
¼ cup sliced red onion
¼ cup shredded cheddar cheese
¼ cup fresh cilantro, chopped
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the grill to medium-high heat.
In a small bowl, combine the olive oil, lime juice, chili powder, cumin, garlic powder, salt, and pepper. Rub this spice mixture all over the chicken breasts.
Grill the chicken for about 5-6 minutes per side or until fully cooked (internal temperature reaches 165°F or 75°C).
While the chicken is grilling, warm the tortillas. Heat a skillet over medium heat and warm the tortillas for about 30 seconds per side.
Slice the grilled chicken into thin strips.
To assemble the burrito, spread a few tablespoons of chipotle ranch dressing on each tortilla.
Layer with rice, shredded lettuce, diced tomatoes, sliced red onion, shredded cheese, cilantro, and sliced grilled chicken.
Fold in the sides of the tortilla and roll it up tightly to enclose all the fillings.
Serve the burrito with extra chipotle ranch dressing on the side if desired.
Servings and timing
Prep time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes
Servings: 4 servings
Variations
If you want to switch things up, I sometimes like to add black beans for an extra protein boost or swap the rice for quinoa for a lighter option. You can also add avocado slices for a creamy texture or pickled jalapeños for an extra kick. This recipe is quite versatile, so feel free to customize it to your taste!
Storage/Reheating
To store any leftovers, wrap the burritos in foil or plastic wrap and refrigerate for up to 2 days. When you're ready to eat, I recommend reheating the burrito in a skillet over medium heat for about 2-3 minutes per side to ensure the tortilla crisps up again and the filling is warmed through. You can also microwave it for about 1-2 minutes, though the texture of the tortilla may be softer.
FAQs
Can I use chicken thighs instead of chicken breasts?
Yes! If you prefer the extra flavor and juiciness of chicken thighs, they work great in this recipe. Just adjust the grilling time to make sure they reach an internal temperature of 165°F.
Can I make these burritos ahead of time?
Yes, you can prep the ingredients in advance, but I recommend assembling the burritos just before serving to keep the tortilla fresh and not soggy. If you must assemble ahead of time, store them in the fridge and reheat when ready to serve.
Can I make this recipe spicy?
Absolutely! If you like more heat, you can add extra chipotle ranch dressing or some chopped fresh jalapeños to the burrito filling. You can also sprinkle some cayenne pepper into the spice mix for an added kick.
Can I use a different type of dressing?
Yes! If you're not a fan of chipotle ranch, you can substitute it with any other creamy dressing or even a salsa for a lighter option.
How can I make this recipe gluten-free?
To make the burrito gluten-free, simply swap the flour tortillas for gluten-free tortillas. All the other ingredients are naturally gluten-free.
Conclusion
These Chipotle Ranch Grilled Chicken Burritos are an easy and delicious meal that’s full of flavor. They’re perfect for a quick weeknight dinner or meal prep. With juicy grilled chicken, creamy chipotle ranch dressing, and fresh veggies, these burritos will quickly become one of my go-to recipes. I love how customizable it is, too, so feel free to get creative with the fillings and toppings.
Recipe:
Chipotle Ranch Grilled Chicken Burrito
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
These Chipotle Ranch Grilled Chicken Burritos are a perfect combination of juicy grilled chicken, creamy chipotle ranch dressing, and fresh veggies, all wrapped in a soft tortilla. This flavorful and easy-to-make meal comes together in just 25 minutes and is ideal for quick weeknight dinners or meal prep. Customizable with extra toppings or protein, these burritos are a satisfying and versatile dish that everyone will love!
Ingredients
2 boneless, skinless chicken breasts
1 tablespoon olive oil
1 tablespoon lime juice
1 teaspoon chili powder
½ teaspoon cumin
½ teaspoon garlic powder
Salt and pepper to taste
½ cup chipotle ranch dressing
4 large flour tortillas
1 cup cooked rice
1 cup shredded lettuce
½ cup diced tomatoes
¼ cup sliced red onion
¼ cup shredded cheddar cheese
¼ cup fresh cilantro, chopped
Instructions
- Preheat the grill to medium-high heat.
- In a small bowl, combine olive oil, lime juice, chili powder, cumin, garlic powder, salt, and pepper. Rub the spice mixture over the chicken breasts.
- Grill the chicken for 5-6 minutes per side or until the internal temperature reaches 165°F (75°C).
- While grilling, warm the tortillas in a skillet over medium heat for 30 seconds per side.
- Slice the grilled chicken into thin strips.
- To assemble, spread a few tablespoons of chipotle ranch dressing on each tortilla.
- Layer with rice, shredded lettuce, diced tomatoes, sliced red onion, shredded cheese, cilantro, and grilled chicken.
- Fold in the sides of the tortilla and roll up tightly to enclose the fillings.
- Serve the burrito with extra chipotle ranch dressing on the side, if desired.
Notes
For extra flavor, you can add black beans, avocado slices, or pickled jalapeños.
To make the recipe gluten-free, swap out flour tortillas for gluten-free ones.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish, Tex-Mex
- Method: Grilled
- Cuisine: Mexican-American
Nutrition
- Serving Size: 4 servings
- Calories: 550 kcal
