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Chipotle Ranch Grilled Chicken Burrito

A warm and comforting burrito filled with smoky chipotle ranch grilled chicken, rice, beans, and fresh toppings, perfect for family dinners or meal prep.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican, Tex-Mex
Calories: 540
Ingredients Method Notes

Ingredients
  

For the Chicken Marinade
  • 1.5 pounds boneless skinless chicken breasts or thighs Thighs stay juicier.
  • 1/4 cup olive oil
  • 2 tablespoons chipotle in adobo, minced Adjust for heat.
  • 3/4 cup ranch dressing Use Greek yogurt ranch for a healthier option.
  • 2 teaspoons smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • Kosher salt and black pepper, to taste
For Assembling the Burrito
  • 4 large flour tortillas Swap for whole wheat or gluten-free if preferred.
  • 1.5 cups cooked rice White, brown, or cilantro-lime rice.
  • 1 cup black beans, rinsed and drained
  • 1 cup shredded cheese Cheddar, pepper jack, or a Mexican blend.
  • 1 cup corn kernels Fresh or thawed frozen.
  • 1 cup shredded lettuce or baby spinach Swap spinach with kale for a stronger flavor.
  • 1/2 cup pico de gallo or diced tomatoes
  • Lime wedges for serving

Method
 

Marinate the Chicken
  1. In a bowl, whisk together olive oil, minced chipotle in adobo, ranch dressing, smoked paprika, cumin, garlic powder, salt, and pepper. Add the chicken, coating evenly. Let it sit for at least 15 minutes, or refrigerate overnight for more depth.
Preheat and Prepare
  1. Heat a grill pan or outdoor grill to medium-high. Lightly oil the grates or the pan so the tortillas and chicken do not stick.
Grill the Chicken
  1. Place chicken on the hot grill. Grill about 6–8 minutes per side, until internal temperature reaches 165°F (74°C). Remove and let rest 5 minutes, then slice thinly.
Warm the Tortillas
  1. While the chicken rests, briefly warm tortillas on the grill or a skillet until they puff and show faint char marks — they should be warm and pliable.
Build the Burrito
  1. Lay a warm tortilla flat. In the center, layer rice, black beans, corn, sliced grilled chicken, shredded cheese, pico de gallo, and lettuce or spinach. Spoon an extra drizzle of ranch or a squeeze of lime for brightness.
Fold the Burrito
  1. Fold the bottom up over filling, then fold sides in and roll to close. For a firmer finish, place seam-side down on the grill for 1–2 minutes per side to toast and seal.
Serve
  1. Slice in half on a diagonal to reveal the colorful cross-section. Serve with extra ranch, lime wedges, and a side of chips or a crisp salad.

Notes

For a lighter version, substitute half the ranch with plain yogurt. For a smoky-sweet twist, stir in a tablespoon of honey with the chipotle marinade. Assemble burritos without lettuce, wrap tightly, and refrigerate for meal prep.