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Smoky Chipotle Ranch Grilled Chicken Burrito: A Flavor-Packed Wrap

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Wrap up bold flavor with this Smoky Chipotle Ranch Grilled Chicken Burrito! 🌯🔥 Juicy grilled chicken meets smoky chipotle heat, creamy ranch, melty cheese, and fresh toppings—all rolled into a warm, toasty tortilla. 🍗🌶️ It’s a crave-worthy combo of spicy, tangy, and satisfying in every bite. Perfect for lunch, dinner, or meal prep—this burrito is bursting with Tex-Mex flair and guaranteed to please! 🧀🥬

Ingredients

Scale

For the Chicken Marinade:

  • 2 boneless, skinless chicken breasts (around 1 pound total)

  • 2 tablespoons olive oil

  • Juice of 1 lime

  • 1 teaspoon chipotle chili powder (or 1 tablespoon adobo sauce from canned chipotles)

  • 1 teaspoon smoked paprika

  • 1 teaspoon ground cumin

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • Salt and freshly ground black pepper, to taste

Preparation Notes:

  • Slice the chicken breasts in half horizontally to create thinner pieces. This ensures quicker, more even cooking on the grill.

  • If preferred, substitute with boneless skinless chicken thighs for extra juiciness.

For the Chipotle Ranch Sauce:

  • ½ cup ranch dressing

  • 1–2 chipotle peppers in adobo sauce, finely minced (adjust for spice level)

  • 1 teaspoon lime juice

  • Optional: 1 teaspoon honey to mellow the heat

Preparation Notes:

  • Combine ingredients in a small bowl and refrigerate for 10–15 minutes. This allows the flavors to develop and the sauce to thicken slightly.

For the Burrito Fillings:

  • 4 large flour tortillas (10- to 12-inch)

  • 1 cup cooked white or brown rice (seasoned with lime and cilantro if desired)

  • 1 cup canned black beans, rinsed and drained

  • 1–2 cups shredded cheese (cheddar, Monterey Jack, or Mexican blend)

  • 1 cup shredded lettuce or baby spinach

  • ½ cup diced tomatoes

  • Optional:

    • ½ cup corn kernels (fresh, canned, or thawed frozen)

    • 1 diced avocado or ½ cup guacamole

    • ¼ cup chopped fresh cilantro

    • Handful of tortilla strips or crushed corn chips for crunch

Instructions

1. Marinate the Chicken:

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

  • Add the chicken and coat well with the marinade.

  • Cover and refrigerate for a minimum of 20 minutes, or up to 2 hours for deeper flavor.

2. Grill the Chicken:

  • Preheat a grill, grill pan, or cast-iron skillet to medium-high heat.

  • Grill chicken for 5–7 minutes per side, or until the internal temperature reaches 165°F (74°C).

  • Remove from the heat and let rest for 5 minutes to retain juices.

  • Slice into thin strips across the grain.

3. Make the Chipotle Ranch Sauce:

  • Mix ranch dressing, minced chipotle peppers, lime juice, and honey (if using) in a bowl.

  • Stir until smooth and refrigerate until assembly time.

4. Warm the Tortillas:

  • Heat each tortilla in a dry skillet for 30 seconds per side, or until warm and pliable.

  • Alternatively, wrap all tortillas in a damp paper towel and microwave for 30 seconds.

5. Assemble the Burritos:

  • Lay each tortilla flat on a clean surface.

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

  • Layer with the following:

    • A scoop of rice

    • A spoonful of black beans

    • Grilled chicken slices

    • Shredded cheese

    • Lettuce and diced tomatoes

    • Any optional toppings: corn, avocado, cilantro, tortilla strips

6. Wrap the Burritos:

  • Fold in both sides of the tortilla toward the center.

  • Roll from the bottom up tightly, ensuring all ingredients stay inside.

  • Set the burrito seam-side down.

7. Toast the Burritos (Optional but Highly Recommended):

  • Heat a dry skillet or grill pan over medium heat.

  • Place burritos seam-side down and toast for 1–2 minutes per side until golden and slightly crisp.

  • This helps seal the burrito and adds a satisfying texture.

Notes

  • Use a meat thermometer: Chicken is fully cooked at 165°F. Overcooking will dry it out.

  • Don’t overstuff your burrito: Use moderation when filling to avoid tearing or a messy roll.

  • Keep ingredients balanced: Spread fillings evenly for the best flavor in every bite.

  • Sauce control: Start with less chipotle in the ranch, then taste and adjust. It’s easier to add heat than remove it.

  • Meal prep smart: Grill extra chicken and store in the fridge for salads, bowls, or wraps later in the week.

 

  • Customize easily:

    • Swap chicken for grilled steak strips, shrimp, or roasted vegetables.

    • Use whole wheat tortillas for a healthier twist.

    • Add hot sauce or jalapeños for an extra fiery kick.

Find it online: https://inarecipes.com/smoky-chipotle-ranch-grilled-chicken-burrito-a-flavor-packed-wrap/