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Chipotle Ranch Grilled Chicken Burritos: A Zesty, Hearty, and Family-Friendly Recipe

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These Chipotle Ranch Grilled Chicken Burritos are bursting with smoky, creamy flavor! 🌯🍗 Juicy grilled chicken is wrapped with rice, beans, cheese, and a bold chipotle ranch sauce that adds just the right kick. 🌶️🧀🌿 Grilled to golden perfection, they’re warm, hearty, and totally satisfying. Perfect for weeknight dinners, packed lunches, or meal prep—this easy recipe is loved by kids and adults alike! Family-friendly comfort food with serious flavor! 🔥👨‍👩‍👧‍👦

Ingredients

Scale

For the Chicken Marinade

This marinade infuses the meat with deep, smoky flavor and helps tenderize it during the grilling process.

  • 2 boneless, skinless chicken breasts (or use chicken thighs for a juicier texture)

  • 2 tablespoons olive oil

  • 2 tablespoons fresh lime juice

  • 2 teaspoons chipotle chili powder or 1 tablespoon adobo sauce (adjust based on heat tolerance)

  • 1 teaspoon ground cumin

  • 1 teaspoon smoked paprika

  • 1 teaspoon garlic powder

  • Salt and black pepper to taste

For the Chipotle Ranch Sauce

This is the star of the show—a creamy, smoky sauce that ties everything together.

  • ½ cup ranch dressing (store-bought or homemade)

  • 1 chipotle pepper in adobo sauce, finely chopped

  • 1 tablespoon lime juice

  • Optional: ½ teaspoon honey (to soften the heat)

For the Burrito Fillings

These components build the bulk of the burrito and add texture and balance.

  • 4 large flour tortillas

  • 1 cup cooked white or brown rice (or cilantro-lime rice for added flavor)

  • 1 cup canned black beans, drained and rinsed

  • 1 cup shredded cheddar or Mexican blend cheese

  • 1 cup shredded romaine or iceberg lettuce

  • ½ cup diced fresh tomatoes

  • Optional fillings:

    • ½ cup corn kernels (fresh or canned)

    • ½ avocado, sliced or mashed

    • 2 tablespoons chopped fresh cilantro

    • Diced red onion for added crunch

Instructions

1. Marinate the Chicken

  • In a small bowl, whisk together the olive oil, lime juice, chipotle powder or adobo sauce, cumin, paprika, garlic powder, salt, and pepper.

  • Place the chicken in a resealable bag or shallow dish and coat it with the marinade.

  • Cover and refrigerate for at least 30 minutes (up to 2 hours for deeper flavor).

2. Grill the Chicken

  • Preheat a grill pan or outdoor grill over medium-high heat.

  • Remove the chicken from the marinade and shake off excess liquid.

  • Grill for 6–8 minutes per side, depending on thickness, until the internal temperature reaches 165°F (74°C).

  • Transfer to a plate and let it rest for 5 minutes before slicing into thin strips.

3. Make the Chipotle Ranch Sauce

  • In a mixing bowl, combine ranch dressing, chopped chipotle pepper, lime juice, and honey (if using).

  • Stir until smooth and well blended.

  • Refrigerate while you prepare the rest to allow the flavors to meld.

4. Warm the Tortillas and Prep Other Fillings

  • Heat the flour tortillas on a dry skillet or microwave for 10–15 seconds until soft and pliable.

  • Reheat rice and beans if they’ve cooled.

  • Slice the lettuce, tomatoes, and optional ingredients like avocado and onions.

5. Assemble the Burritos

Set up a burrito assembly station and layer ingredients in this order for the best texture:

  • Lay a tortilla flat on a clean surface.

  • Spread 1–2 tablespoons of chipotle ranch sauce in the center.

  • Add a layer of cooked rice (about ¼ cup).

  • Spoon on black beans (2–3 tablespoons).

  • Add a handful of grilled chicken strips.

  • Sprinkle with shredded cheese.

  • Top with lettuce, tomatoes, and any extras like corn or avocado.

  • Add another drizzle of sauce for extra flavor.

6. Fold and Grill the Burritos

 

  • Fold in the sides of the tortilla, then roll tightly from the bottom up, forming a secure burrito.

  • Place the wrapped burrito seam-side down on a hot skillet or grill pan.

  • Grill for 1–2 minutes per side until golden brown and slightly crispy.

  • Remove and let cool slightly before serving or slicing.

Notes

  • Control the spice level: Start with a small amount of chipotle and increase as desired. The flavor builds with each bite.
  • Rest the chicken: Letting the meat rest after grilling ensures it stays juicy and tender.
  • Warm the tortillas: This small step prevents cracking and makes them easier to fold.
  • Use parchment or foil: If packing burritos for later, wrap them tightly to retain heat and structure.
  • Double the sauce: It keeps well in the fridge for a few days and is great as a salad dressing or dip.
  • Swap proteins: Grilled beef strips or ground beef can be used instead of chicken, especially if you’re aiming for a heartier or meatier burrito.

Find it online: https://inarecipes.com/chipotle-ranch-grilled-chicken-burritos-a-zesty-hearty-and-family-friendly-recipe/