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Chipotle Ranch Grilled Chicken Burrito

Chipotle Ranch Grilled Chicken Burrito

The Crispy Chef
A smoky, creamy, and flavor-packed grilled chicken burrito with chipotle ranch sauce, rice, beans, veggies, and cheese. Easy to customize and perfect for meal prep or casual dinners at home.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Dinner
Cuisine American
Servings 6
Calories 700 kcal

Equipment

  • Grill or grill pan
  • Food processor or blender
  • Skillet or pan (for crisping burritos)
  • Mixing bowls
  • Knife and cutting board
  • Measuring cups and spoons

Ingredients
  

  • Chipotle Ranch Sauce:
  • 1/2 cup mayo
  • 1/3 cup sour cream
  • 2 tbsp chipotle peppers in adobo sauce
  • 1 packet ranch seasoning
  • 1 tbsp lime juice
  • 1 clove garlic
  • Salt and pepper to taste
  • Chicken:
  • 2 lbs boneless skinless chicken breasts
  • 2 tbsp olive oil
  • 1 tbsp chili powder
  • 2 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • Salt and pepper to taste
  • Burrito Filling:
  • 6 large flour tortillas 10 inch
  • 1 cup cooked rice
  • 1 can black beans drained and rinsed
  • 1 cup shredded cheese Mexican blend or similar
  • 1 cup diced tomatoes
  • 1/2 cup corn kernels
  • 1/4 cup diced red onion
  • Fresh cilantro to taste
  • 1 avocado sliced (optional)

Instructions
 

  • Make the Chipotle Ranch Sauce:
  • Add mayo, sour cream, chipotle peppers, ranch seasoning, lime juice, and garlic to a blender.
  • Blend until smooth, adjust seasoning, and refrigerate.
  • Prepare and Cook the Chicken:
  • Combine chili powder, cumin, garlic powder, smoked paprika, salt, and pepper.
  • Coat chicken with olive oil and rub with spice mix.
  • Grill on medium-high for 5–7 minutes per side, until 165°F internal temperature.
  • Rest chicken for 5 minutes, then dice.
  • Assemble the Burritos:
  • Warm tortillas. Spread 2 tbsp chipotle ranch sauce on each.
  • Add rice, beans, chicken, cheese, tomatoes, corn, onion, cilantro, and avocado.
  • Fold and roll burritos tightly.
  • Crisp the Burritos (optional):
  • Heat a skillet with a little oil.
  • Place burritos seam-side down and cook 2–3 mins per side until golden and crispy.

Notes

Swap mayo with Greek yogurt for a lighter sauce.
Use grilled portobello mushrooms instead of chicken for a vegetarian version.
Freeze burritos wrapped in foil for up to 3 months.
Reheat from frozen in a 375°F oven for 30–40 mins.

Nutrition

Calories: 700kcalCarbohydrates: 48gProtein: 38gFat: 38g
Keyword grilled chicken burrito
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