It is a warm summer evening. You want a meal that feels special. You do not want to spend hours in the kitchen. This Grilled Chicken Burrito is the perfect answer. It is fast. It is fresh. Your whole family will love it. It brings the best restaurant flavors right to your table.
Think about tender chicken and creamy sauce. Imagine melted cheese and warm rice. This recipe delivers all of that. It is simple enough for any beginner cook. You can have dinner ready in under 40 minutes. Let us get cooking together!
Why This Recipe Is a Winner
This recipe is a lifesaver for busy weeknight dinners. You only need a few simple ingredients. Most of them are likely in your pantry right now. The chipotle ranch adds a smoky kick. It is not too spicy for the kids. Everyone can enjoy the bold flavors.
It is also a great way to use leftover rice. You can customize the fillings easily. It feels like a treat but stays budget-friendly. The golden brown crust makes it feel fancy. You get that satisfying crunch in every single bite. It is truly a crowd-pleasing meal.
Simple Cooking Steps
Making this burrito is very straightforward. You start by seasoning the chicken well. Then you cook it until it is golden. The sauce comes together in seconds. You just whisk three ingredients in a bowl. It is completely stress-free for new cooks.
Folding the burrito is the only tricky part. Do not worry if it is not perfect. The final sear in the pan fixes everything. It seals the edges shut. It keeps all the goodness inside. You will feel like a pro once you see the results.
Ingredients You’ll Need
These ingredients are fresh and easy to find. Use high-quality tortillas for the best results.
- 1 lb boneless skinless chicken breasts, sliced into strips
- 2 tablespoons olive oil
- 1 tablespoon taco seasoning
- 1/2 cup ranch dressing
- 2 tablespoons chipotle peppers in adobo, minced
- 1 tablespoon fresh lime juice
- 4 large flour tortillas (12-inch)
- 2 cups cooked cilantro lime rice
- 1 cup canned black beans, rinsed and drained
- 1 cup shredded Monterey Jack cheese
- 1/4 cup fresh cilantro, chopped
Step-by-Step Directions
- In a medium bowl, toss chicken strips with olive oil and taco seasoning until evenly coated.
- Heat a heavy-bottomed skillet or grill pan over medium-high heat; cook chicken for 6 to 8 minutes or until internal temperature reaches 165°F (74°C).
- In a separate small bowl, whisk together ranch dressing, minced chipotle peppers, and lime juice until smooth.
- Warm flour tortillas in a dry pan or microwave for 15 seconds to increase elasticity.
- Distribute cooked rice, black beans, grilled chicken, 2 tablespoons of chipotle ranch sauce, and cheese evenly among the four tortillas.
- Fold the lateral edges of each tortilla inward, then roll tightly from the bottom to create a sealed cylinder.
- Place the assembled burritos seam-side down on the hot skillet for 1 to 2 minutes per side until the exterior is golden brown and the cheese is melted.
- Garnish with fresh cilantro and serve immediately.
Best Ways to Enjoy It
Serve these burritos warm for the best experience. A side of extra chipotle ranch is always a hit. You can also serve them with crunchy tortilla chips. Fresh salsa or guacamole makes it a full feast. It is perfect for a casual patio dinner.
For a refreshing touch, add a lime wedge. Squeeze the juice over the burrito before eating. It brightens up the smoky chipotle flavors perfectly. If you are eating with kids, keep it simple. Just the burrito and some fruit on the side works great.
Storage & Reheating
You can store leftover burritos in the fridge. Wrap them tightly in foil or plastic wrap. They will stay fresh for up to three days. This makes them perfect for easy lunches the next day. You will look forward to your break!
To reheat, use your oven or an air fryer. This keeps the tortilla nice and crispy. Microwave heating can make the bread a bit soft. Heat at 350°F for about 10 to 12 minutes. Ensure the center is warm and the cheese is melty again.
Recipe Tips for Best Results
- Warm your tortillas before rolling to prevent any tearing.
- Do not overfill the burritos or they will be hard to seal.
- Use a heavy skillet to get a perfectly golden brown crust.
- Rinse your black beans well to keep the rice looking bright.
- Double the sauce recipe because everyone will want extra for dipping.
- For a summer twist, add grilled corn to the filling.
- Always place the burrito seam-side down first when grilling.
- Let the chicken rest for two minutes before assembling the burritos.
Easy Flavor Ideas
- Swap the chicken for grilled shrimp for a seafood version.
- Use dairy-free ranch and cheese for a vegan-friendly option.
- Add sliced jalapeños if you want much more heat.
- Try using brown rice for a boost of fiber.
- Swap Monterey Jack for sharp cheddar for a bolder cheese taste.
Common Questions
Can I make these ahead of time?
Yes, you can assemble them a day early. Keep them wrapped in the fridge until you are ready. Grill them just before serving for the best texture.
Is the chipotle ranch very spicy?
It has a mild to medium kick. The ranch dressing helps cool down the peppers. You can use less chipotle if you prefer a milder sauce.
Can I freeze these burritos?
Absolutely! Wrap them in foil and place in a freezer bag. They freeze well for up to two months. Thaw in the fridge before reheating.
I hope this Grilled Chicken Burrito brings a little joy to your table. It is the perfect way to end a busy day with a smile. Happy cooking!
— Lidia
Chipotle Ranch Grilled Chicken Burrito
Ingredients
- 1 lb boneless skinless chicken breasts, sliced into strips
- 2 tablespoons olive oil
- 1 tablespoon taco seasoning
- 1/2 cup ranch dressing
- 2 tablespoons chipotle peppers in adobo, minced
- 1 tablespoon fresh lime juice
- 4 large flour tortillas (12-inch)
- 2 cups cooked cilantro lime rice
- 1 cup canned black beans, rinsed and drained
- 1 cup shredded Monterey Jack cheese
- 1/4 cup fresh cilantro, chopped
Instructions
- In a medium bowl, toss chicken strips with olive oil and taco seasoning until evenly coated.
- Heat a heavy-bottomed skillet or grill pan over medium-high heat; cook chicken for 6 to 8 minutes or until internal temperature reaches 165°F (74°C).
- In a separate small bowl, whisk together ranch dressing, minced chipotle peppers, and lime juice until smooth.
- Warm flour tortillas in a dry pan or microwave for 15 seconds to increase elasticity.
- Distribute cooked rice, black beans, grilled chicken, 2 tablespoons of chipotle ranch sauce, and cheese evenly among the four tortillas.
- Fold the lateral edges of each tortilla inward, then roll tightly from the bottom to create a sealed cylinder.
- Place the assembled burritos seam-side down on the hot skillet for 1 to 2 minutes per side until the exterior is golden brown and the cheese is melted.
- Garnish with fresh cilantro and serve immediately.
