Chipotle Ranch Grilled Chicken Burrito

Servings: 4 large burritos
Prep Time: 20 minutes
Marinate Time: 30 minutes (or up to overnight)
Cook Time: 15 minutes
Total Time: ~1 hour

Ingredients

For the Grilled Chicken:

• 2 large boneless, skinless chicken breasts (or 4 thighs)

• 2 tbsp olive oil

• 1 tbsp lime juice

• 1 tsp smoked paprika

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp ground cumin

• ½ tsp chipotle chili powder (or more for extra heat)

• Salt & pepper, to taste

For the Chipotle Ranch Sauce:

• ½ cup mayonnaise

• ¼ cup sour cream

• 1 tbsp fresh lime juice

• 1–2 chipotle peppers in adobo sauce (adjust to heat preference)

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tbsp chopped fresh cilantro (optional)

• Salt to taste

Burrito Fillings:

• 4 large flour tortillas (burrito-size)

• 1 cup cooked white or Mexican rice

• 1 cup black beans or pinto beans (drained and rinsed)

• 1 cup shredded cheddar or Monterey Jack cheese

• 1 cup chopped romaine or shredded lettuce

• 1 cup diced tomatoes or pico de gallo

• 1 avocado or guacamole (optional)

• Additional toppings: corn, sautéed peppers, jalapeños, etc.

Instructions

1. Marinate the Chicken

In a bowl, mix olive oil, lime juice, paprika, garlic powder, onion powder, cumin, chipotle chili powder, salt, and pepper.

Slice the chicken breasts in half horizontally (for quicker cooking) and coat with the marinade. Let it sit for at least 30 minutes (or overnight in the fridge for deeper flavor).

2. Grill the Chicken

Preheat a grill, grill pan, or skillet over medium-high heat.

Cook marinated chicken for 5–6 minutes per side, or until fully cooked and nicely charred.
Let rest 5 minutes, then slice into strips or dice.

3. Make the Chipotle Ranch Sauce

In a food processor or blender, blend:

• Mayo, sour cream, lime juice, chipotle peppers, garlic & onion powder, cilantro, and salt.

Blend until creamy and smooth. Adjust seasoning or spice level as needed. Chill until ready to use.

4. Assemble the Burritos

Warm tortillas slightly for pliability. On each tortilla, layer:

• A handful of rice

• Black beans

• Grilled chicken

• Cheese

• Lettuce

• Tomato or pico

• Avocado (if using)

• Generous drizzle of chipotle ranch

Fold the sides in, roll tightly from the bottom up to form a burrito.

5. Grill or Toast (Optional but Recommended)

Place the burritos seam-side down on a hot skillet or panini press for 2–3 minutes per side, until golden and slightly crispy.

Pro Tips

• Make it a bowl: Skip the tortilla for a burrito bowl with all the fillings over rice or lettuce.

• Freezer-friendly: Wrap in foil and freeze un-grilled burritos. Reheat in the oven at 375°F for 20–25 minutes.

• Double the sauce: Use extra chipotle ranch as a dip for fries, wings, or salads.

Serving Suggestions

Serve with:

• Tortilla chips & salsa or queso

• A side of corn salad

• Lime wedges and fresh cilantro