The Easy Chipotle Ranch Grilled Chicken Burrito is your new go-to for a quick, flavorful, and satisfying meal that’s perfect for weeknight dinners or impressive lunches. This recipe simplifies the process of creating a gourmet burrito experience in your own kitchen without sacrificing taste or quality.
Key Ingredients for Easy Chipotle Ranch Grilled Chicken Burritos
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt and freshly ground black pepper to taste
- 1 cup Greek yogurt (plain, full-fat for best results)
- 1/4 cup mayonnaise
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon lime juice
- 1 teaspoon chipotle peppers in adobo sauce (minced), plus more for extra heat
- 1/2 teaspoon adobo sauce from the can
- 1/4 teaspoon onion powder
- Salt and freshly ground black pepper to taste
- 8 large flour tortillas (burrito-sized)
- 2 cups shredded romaine lettuce
- 1 cup cooked white or brown rice
- 1 cup black beans, rinsed and drained
- 1/2 cup corn kernels (fresh, frozen, or canned)
- 1/2 cup shredded Monterey Jack or cheddar cheese
- 1/4 cup diced red onion
- Optional toppings: sliced avocado, pico de gallo, sour cream, extra cilantro
How to Make Easy Chipotle Ranch Grilled Chicken Burritos
Whip up these Easy Chipotle Ranch Grilled Chicken Burritos in under an hour for a meal that’s incredibly simple to prepare, bursting with delicious smoky, zesty flavors, and incredibly satisfying. The highlight is the creamy, tangy chipotle ranch sauce that coats the tender grilled chicken, making every bite a delightful experience.
Step-by-Step Instructions
- Prepare the Grilled Chicken: In a medium bowl, toss the chicken breasts with olive oil, smoked paprika, chili powder, cumin, garlic powder, salt, and pepper. Ensure the chicken is evenly coated.
- Grill the Chicken: Preheat your grill or a grill pan to medium-high heat. Grill the chicken 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). Let the chicken rest for 5-10 minutes before dicing or shredding it.
- Make the Chipotle Ranch Sauce: While the chicken is resting, prepare the sauce. In a separate bowl, combine the Greek yogurt, mayonnaise, chopped cilantro, lime juice, minced chipotle peppers in adobo sauce, adobo sauce, onion powder, salt, and pepper. Whisk until smooth and well combined. Taste and adjust seasonings as needed, adding more chipotle for extra spice.
- Assemble the Burritos: Warm the flour tortillas. This can be done by briefly heating them in a dry skillet, in the microwave wrapped in a damp paper towel, or directly over a low gas flame for a slightly charred effect.
- Build Your Burrito: Lay a warmed tortilla flat. Spread a generous amount of the chipotle ranch sauce down the center. Top with a portion of the diced or shredded grilled chicken, cooked rice, black beans, corn, shredded lettuce, diced red onion, and shredded cheese.
- Roll the Burrito: Fold in the sides of the tortilla over the filling, then tightly roll from the bottom upwards.
- Serve: Enjoy immediately, or for a slightly crispier exterior, you can briefly grill or pan-fry the rolled burritos on each side until golden brown.
Why You’ll Love This Easy Chipotle Ranch Grilled Chicken Burrito
You’ll adore these Easy Chipotle Ranch Grilled Chicken Burritos for their explosion of vibrant flavors and satisfying textures, all wrapped up in a convenient package. The star of the show is the smoky, spicy chipotle ranch sauce that is a game-changer, elevating simple grilled chicken and fresh ingredients into a truly sensational meal, far surpassing any store-bought option.
Making these at home saves you money while offering a healthier, customizable alternative to expensive takeout burritos, allowing you to control the ingredients and spice level to your exact liking. With a perfect blend of tender chicken, creamy sauce, hearty beans, and crisp veggies, they offer a delightful contrast that’s incredibly moreish. Don’t miss out on this flavor-packed, budget-friendly delight – give these Easy Chipotle Ranch Grilled Chicken Burritos a try tonight!
Storing and Reheating Tips
- Refrigeration: Once cooled, wrap individual burritos tightly in plastic wrap or aluminum foil, or store them in an airtight container. They will stay fresh in the refrigerator for up to 2-3 days.
- Freezing: For longer storage, you can freeze assembled burritos. Wrap them individually and securely in plastic wrap, then place them in a freezer-safe bag or container. Frozen burritos can be stored for up to 1-2 months.
- Reheating (Refrigerator): To reheat from the refrigerator, you can microwave them for 1-2 minutes, or until heated through. For a crispier shell, place them in a preheated oven at 350°F (175°C) for 10-15 minutes, or heat them in a dry skillet over medium heat for a few minutes per side.
- Reheating (Frozen): Thaw frozen burritos overnight in the refrigerator before reheating. Then, follow the reheating instructions for refrigerated burritos. Alternatively, you can reheat them directly from frozen in a 350°F (175°C) oven for 25-30 minutes, or until heated through, flipping halfway through. Be aware that the tortilla might become a bit softer than when freshly made.
Final Thoughts
The Easy Chipotle Ranch Grilled Chicken Burrito is a culinary triumph of flavor, simplicity, and convenience. We encourage you to gather your ingredients and whip up this incredible meal for a satisfying and delicious experience that’s sure to become a family favorite.
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Easy Chipotle Ranch Grilled Chicken Burritos
Ingredients
Equipment
Method
- In a medium bowl, toss the chicken breasts with olive oil, smoked paprika, chili powder, cumin, garlic powder, salt, and pepper. Ensure the chicken is evenly coated.1.5 lbs boneless, skinless chicken breasts or thighs, 2 tablespoons olive oil, 1 teaspoon smoked paprika, 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/2 teaspoon garlic powder, to taste salt and freshly ground black pepper
- Preheat your grill or a grill pan to medium-high heat. Grill the chicken 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). Let the chicken rest for 5-10 minutes before dicing or shredding it.
- While the chicken is resting, prepare the sauce. In a separate bowl, combine the Greek yogurt, mayonnaise, chopped cilantro, lime juice, minced chipotle peppers in adobo sauce, adobo sauce, onion powder, salt, and pepper. Whisk until smooth and well combined. Taste and adjust seasonings as needed, adding more chipotle for extra spice.1 cup Greek yogurt (plain, full-fat for best results), 1/4 cup mayonnaise, 2 tablespoons chopped fresh cilantro, 1 tablespoon lime juice, 1 teaspoon chipotle peppers in adobo sauce (minced), plus more for extra heat, 1/2 teaspoon adobo sauce from the can, 1/4 teaspoon onion powder, salt and freshly ground black pepper to taste
- Warm the flour tortillas. This can be done by briefly heating them in a dry skillet, in the microwave wrapped in a damp paper towel, or directly over a low gas flame for a slightly charred effect.8 large flour tortillas (burrito-sized)
- Lay a warmed tortilla flat. Spread a generous amount of the chipotle ranch sauce down the center. Top with a portion of the diced or shredded grilled chicken, cooked rice, black beans, corn, shredded lettuce, diced red onion, and shredded cheese.8 large flour tortillas (burrito-sized), 2 cups shredded romaine lettuce, 1 cup cooked white or brown rice, 1 cup black beans, rinsed and drained, 1/2 cup corn kernels (fresh, frozen, or canned), 1/2 cup shredded Monterey Jack or cheddar cheese, 1/4 cup diced red onion
- Fold in the sides of the tortilla over the filling, then tightly roll from the bottom upwards.
- Enjoy immediately, or for a slightly crispier exterior, you can briefly grill or pan-fry the rolled burritos on each side until golden brown.
Notes
Refrigeration: Wrap individual burritos tightly in plastic wrap or aluminum foil, or store them in an airtight container. They will stay fresh in the refrigerator for up to 2-3 days.
Freezing: Wrap them individually and securely in plastic wrap, then place them in a freezer-safe bag or container. Frozen burritos can be stored for up to 1-2 months.
Reheating (Refrigerator): Microwave for 1-2 minutes, or until heated through. For a crispier shell, place in a preheated oven at 350°F (175°C) for 10-15 minutes, or heat in a dry skillet over medium heat for a few minutes per side.
Reheating (Frozen): Thaw overnight in the refrigerator before reheating. Then, follow the reheating instructions for refrigerated burritos. Alternatively, reheat directly from frozen in a 350°F (175°C) oven for 25-30 minutes, or until heated through, flipping halfway through.