Ingredients
Equipment
Method
- In a medium bowl, combine 2 tablespoons of olive oil, lime juice, smoked paprika, cumin, garlic powder, onion powder, cayenne pepper (if using), salt, and pepper. Add the chicken breasts or thighs to the marinade, ensuring they are fully coated. Let them marinate for at least 15 minutes at room temperature, or up to 4 hours in the refrigerator.0.25 cup olive oil, 2 tablespoons lime juice, 1 teaspoon smoked paprika, 1 teaspoon cumin, 0.5 teaspoon garlic powder, 0.5 teaspoon onion powder, 0.25 teaspoon cayenne pepper, salt, freshly ground black pepper, 1.5 lbs boneless, skinless chicken breasts or thighs
- While the chicken is marinating, whisk together the Ranch dressing, adobo sauce, and minced chipotle peppers in a small bowl. Taste and adjust the spice level to your liking. Set aside.0.5 cup Ranch dressing, 2 tablespoons adobo sauce, 1-2 chipotle peppers in adobo sauce
- Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking. Remove the chicken from the marinade, discard any excess marinade, and place the chicken on the hot grill. Grill for 6-8 minutes per side, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). The cooking time will vary depending on the thickness of the chicken.1.5 lbs boneless, skinless chicken breasts or thighs
- Once cooked, remove the chicken from the grill and let it rest on a cutting board for 5-10 minutes. This allows the juices to redistribute, resulting in more tender and moist chicken. After resting, thinly slice or dice the grilled chicken.
- While the chicken is resting and slicing, warm the flour tortillas. You can do this by heating them in a dry skillet over medium heat for about 30 seconds per side, or wrap them in a damp paper towel and microwave for 30-45 seconds until pliable.8 large (10-12 inch) flour tortillas
- Lay a warmed tortilla flat. Spread a generous layer of the chipotle ranch sauce down the center of the tortilla. Top with sliced or diced grilled chicken, shredded lettuce, diced tomatoes, chopped red onion, shredded cheese, and fresh cilantro.8 large (10-12 inch) flour tortillas, 0.5 cup Ranch dressing, 1.5 lbs boneless, skinless chicken breasts or thighs, 2 cups shredded romaine lettuce, 1 cup diced tomatoes, 0.5 cup chopped red onion, 0.5 cup crumbled Monterey Jack or cheddar cheese, 0.25 cup chopped fresh cilantro
- To roll, fold the two sides of the tortilla inward over the filling. Then, starting from the bottom edge closest to you, tightly roll the tortilla upwards, tucking in the filling as you go, to create a sealed burrito.
- Serve the Easy Chipotle Ranch Grilled Chicken Burritos immediately. For an extra touch, you can lightly grill or pan-sear the rolled burritos for a minute or two per side to get them slightly crispy.
Notes
Leftover burritos can be stored in the refrigerator for up to 2-3 days. Reheat in microwave for soft, or skillet/oven for crispy.
