This Best Chipotle Ranch Chicken Burrito recipe delivers a satisfying balance of smoky, creamy, and zesty flavors, making it an incredibly useful and delicious meal solution. perfect for busy weeknights or a fun weekend treat. Get ready to impress yourself and your loved ones with this incredible burrito!
Key Ingredients for Best Chipotle Ranch Chicken Burrito
For the Chicken:
- 1.5 pounds boneless, skinless chicken breasts or thighs
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and freshly ground black pepper to taste
- 1-2 chipotle peppers in adobo sauce, finely minced (adjust to your spice preference)
- 1 tablespoon adobo sauce from the can
For the Chipotle Ranch:
- 1/2 cup mayonnaise
- 1/4 cup sour cream or plain Greek yogurt
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon lime juice
- 1 teaspoon chipotle powder (or more, to taste)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and freshly ground black pepper to taste
- 1-2 tablespoons milk or water, to reach desired consistency
For the Burrito Assembly:
- 4 large (10-12 inch) burrito-sized flour tortillas
- 1 cup cooked white or brown rice
- 1 cup cooked black beans, rinsed and drained
- 1 cup shredded Monterey Jack or cheddar cheese
- 1/2 cup corn kernels (fresh, frozen, or canned)
- Optional toppings: chopped avocado, pico de gallo, shredded lettuce, extra cilantro, lime wedges
How to Make Best Chipotle Ranch Chicken Burrito
Prepare to be amazed by how simple, delicious, and utterly satisfying this Best Chipotle Ranch Chicken Burrito is! The magic happens with tender, seasoned chicken, a zesty homemade chipotle ranch, and your favorite fillings, all wrapped up in a warm tortilla. With a quick prep time of about 25 minutes and cook time around 20 minutes, you’ll have a restaurant-quality meal ready in under an hour.
Step-by-Step Instructions
- Prepare the Chipotle Chicken: In a medium bowl, season the chicken breasts or thighs with olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. In a small bowl, combine the minced chipotle peppers and adobo sauce. Add this mixture to the chicken and toss well to coat evenly. You can marinate the chicken for at least 15 minutes, or up to a few hours in the refrigerator for deeper flavor.
- Cook the Chicken: Heat a large skillet or cast-iron pan over medium-high heat. Once hot, add the seasoned chicken and cook for 6-8 minutes per side, or until cooked through and no longer pink in the center. The internal temperature should reach 165°F (74°C). Once cooked, remove the chicken from the skillet and let it rest for about 5 minutes before shredding or cubing it.
- Make the Chipotle Ranch: While the chicken is cooking or resting, prepare the chipotle ranch dressing. In a small bowl, combine the mayonnaise, sour cream ( or Greek yogurt), chopped cilantro, lime juice, chipotle powder, garlic powder, onion powder, salt, and pepper. Whisk until smooth and creamy. Add milk or water, one tablespoon at a time, until you achieve your desired drizzling consistency. Taste and adjust seasoning as needed.
- Warm the Tortillas: Briefly warm the flour tortillas to make them pliable and less prone to tearing. You can do this by heating them one at a time in a dry skillet over medium heat for about 30 seconds per side, or by wrapping them in a damp paper towel and microwaving them for 20-30 seconds.
- Assemble the Burritos: Lay a warmed tortilla flat on a clean surface. Spread a generous amount of chipotle ranch dressing down the center of the tortilla, leaving a border. Layer on the cooked rice, black beans, corn, shredded chicken, and shredded cheese. Add any other desired fillings at this stage.
- Roll and Serve: Fold in the sides of the tortilla over the filling, then tightly roll up the bottom edge to enclose the filling. Tuck in the ends if possible, or simply enjoy the open-ended wrap. Cut the burrito in half if desired, and serve immediately with extra chipotle ranch dressing and your favorite optional toppings like avocado, pico de gallo, or a squeeze of lime.
Why You’ll Love This Best Chipotle Ranch Chicken Burrito
Get ready for a flavor fiesta with this Best Chipotle Ranch Chicken Burrito! The star of the show is undoubtedly the perfectly seasoned chicken, infused with smoky chipotle and tender goodness, complemented by a creamy, tangy chipotle ranch that ties everything together. It’s a wallet-friendly alternative to takeout, allowing you to customize every delicious bite with fresh, vibrant ingredients for a fraction of the cost. Unlike a simple chicken burrito, this recipe elevates the experience with its bold, layered flavors, making each mouthful an adventure.
This burrito is designed for flavor and convenience, making it your new go-to meal. Imagine the richness of the chipotle, the coolness of the ranch, the heartiness of the chicken and beans – it’s a symphony of taste and texture. Stop dreaming of perfect burritos and start making them! Give this sensational Best Chipotle Ranch Chicken Burrito a try tonight and discover your new favorite homemade delight.
Storing and Reheating Tips
- Refrigeration: Once cooled completely, wrap individual burritos tightly in plastic wrap and then in foil, or place them in an airtight container. They will stay fresh in the refrigerator for up to 3-4 days.
- Freezing: For longer storage, wrap cooled burritos tightly in plastic wrap and then in foil. Place them in a freezer-safe bag or container. Frozen burritos can be stored for up to 2-3 months.
- Reheating:
- From Refrigerator:
- Oven: Preheat oven to 350°F (175°C). Unwrap the burrito and place it on a baking sheet. Reheat for 15-20 minutes, or until heated through.
- Microwave: Unwrap the burrito and place it on a microwave-safe plate. Microwave on high for 2-4 minutes, flipping halfway, until heated through. Be mindful that the tortilla may become a bit soft.
- Skillet: Unwrap the burrito and place it in a lightly oiled skillet over medium heat. Cook, turning occasionally, until heated through and the tortilla is slightly crispy.
- From Frozen: It’s best to thaw frozen burritos overnight in the refrigerator before reheating using the methods above for optimal results. If reheating from fully frozen, add extra reheating time as needed.
- From Refrigerator:
Final Thoughts
This Best Chipotle Ranch Chicken Burrito is more than just a meal; it’s a delightful culinary adventure right in your own kitchen. By making it at home, you unlock fantastic flavor and save money. Give these incredible burritos a try soon and experience pure deliciousness!
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Best Chipotle Ranch Chicken Burrito
Ingredients
Equipment
Method
- In a medium bowl, season the chicken breasts or thighs with olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. In a small bowl, combine the minced chipotle peppers and adobo sauce. Add this mixture to the chicken and toss well to coat evenly. You can marinate the chicken for at least 15 minutes, or up to a few hours in the refrigerator for deeper flavor.1.5 pounds boneless, skinless chicken breasts or thighs, 2 tablespoons olive oil, 1 teaspoon chili powder, 1 teaspoon cumin, 1/2 teaspoon smoked paprika, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, to taste salt and freshly ground black pepper, 1-2 chipotle peppers in adobo sauce, finely minced, 1 tablespoon adobo sauce from the can
- Heat a large skillet or cast-iron pan over medium-high heat. Once hot, add the seasoned chicken and cook for 6-8 minutes per side, or until cooked through and no longer pink in the center. The internal temperature should reach 165°F (74°C). Once cooked, remove the chicken from the skillet and let it rest for about 5 minutes before shredding or cubing it.
- While the chicken is cooking or resting, prepare the chipotle ranch dressing. In a small bowl, combine the mayonnaise, sour cream ( or Greek yogurt), chopped cilantro, lime juice, chipotle powder, garlic powder, onion powder, salt, and pepper. Whisk until smooth and creamy. Add milk or water, one tablespoon at a time, until you achieve your desired drizzling consistency. Taste and adjust seasoning as needed.1/2 cup mayonnaise, 1/4 cup sour cream or plain Greek yogurt, 2 tablespoons chopped fresh cilantro, 1 tablespoon lime juice, 1 teaspoon chipotle powder, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, to taste salt and freshly ground black pepper, 1-2 tablespoons milk or water
- Briefly warm the flour tortillas to make them pliable and less prone to tearing. You can do this by heating them one at a time in a dry skillet over medium heat for about 30 seconds per side, or by wrapping them in a damp paper towel and microwaving them for 20-30 seconds.4 large burrito-sized flour tortillas
- Lay a warmed tortilla flat on a clean surface. Spread a generous amount of chipotle ranch dressing down the center of the tortilla, leaving a border. Layer on the cooked rice, black beans, corn, shredded chicken, and shredded cheese. Add any other desired fillings at this stage.4 large burrito-sized flour tortillas, 1 cup cooked white or brown rice, 1 cup cooked black beans, rinsed and drained, 1 cup shredded Monterey Jack or cheddar cheese, 1/2 cup corn kernels, optional chopped avocado, optional pico de gallo, optional shredded lettuce, optional extra cilantro, optional lime wedges
- Fold in the sides of the tortilla over the filling, then tightly roll up the bottom edge to enclose the filling. Tuck in the ends if possible, or simply enjoy the open-ended wrap. Cut the burrito in half if desired, and serve immediately with extra chipotle ranch dressing and your favorite optional toppings like avocado, pico de gallo, or a squeeze of lime.