Simple Chipotle Ranch Grilled Chicken Burrito

This Chipotle Ranch Grilled Chicken Burrito has become my family’s go-to weeknight dinner – it’s packed with protein and delivers that perfect smoky-creamy flavor combination that keeps everyone coming back for seconds.

Last Tuesday, I was scrambling for dinner ideas when my teenage son asked if we could “make something that actually tastes good AND is healthy.” Challenge accepted! I remembered having this incredible chipotle ranch chicken at a local restaurant and thought, why not recreate it at home? After some experimenting in my kitchen, this burrito was born – and honestly, it’s better than any restaurant version I’ve tried. The secret is in the marinade that gives the chicken this amazing smoky depth while keeping it incredibly juicy. Plus, with over 30 grams of protein per burrito, it hits all my nutritional goals without sacrificing flavor. This one’s a keeper!

Ingredients for Chipotle Ranch Grilled Chicken Burrito

I always start with high-quality chicken breasts for the best texture and flavor – my go-to is Bell & Evans when I can find it on sale.

For the Chicken Marinade:

• 2 boneless skinless chicken breasts
• 2 tablespoons olive oil – I recommend using extra virgin for better flavor
• 2 tablespoons fresh lime juice (about 1 large lime)
• 1 tablespoon chipotle chili powder
• 1 teaspoon smoked paprika – My preference is McCormick for consistent quality
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon ground cumin – In my experience, whole cumin seeds ground fresh make a noticeable difference
• Salt and black pepper to taste

For the Burritos:

• 4 large flour tortillas (10-inch size works best)
• 1 cup cooked white or brown rice – I usually prep a big batch on Sundays
• 1 cup black beans (drained and rinsed)
• 1 cup shredded cheddar or Monterey Jack cheese
• 1 cup shredded lettuce
• 1/2 cup diced tomatoes
• 1/2 cup corn kernels (optional but recommended)
• 1/4 cup fresh cilantro, chopped
• 1/2 cup chipotle ranch dressing – Pro tip: make your own by mixing ranch with a chipotle pepper in adobo

Step-by-Step Instructions

I recommend starting with the marinade at least 20 minutes before you plan to cook – the flavor difference is worth the wait.

Step 1: In a medium bowl, whisk together olive oil, lime juice, chipotle chili powder, smoked paprika, garlic powder, onion powder, cumin, salt, and pepper until well combined. The mixture should be aromatic and slightly thick.

Step 2: Place chicken breasts in a shallow dish and coat thoroughly with the marinade. Cover and refrigerate for at least 20 minutes, or up to 2 hours for maximum flavor penetration.

Step 3: Preheat your grill or grill pan to medium-high heat. The surface should be hot enough that a drop of water sizzles immediately.

Step 4: Remove chicken from marinade and grill for 6-8 minutes per side, or until internal temperature reaches 165°F. Avoid moving the chicken too much to get those beautiful grill marks.

Step 5: Let chicken rest for 5 minutes before slicing into strips – this step is crucial for keeping all those juices locked in.

Step 6: Warm tortillas in a dry skillet for 30 seconds per side or microwave wrapped in damp paper towel for 20 seconds until pliable.

Step 7: Heat black beans and rice if needed. Lay each tortilla flat and spread 1-2 tablespoons chipotle ranch dressing down the center.

Step 8: Layer rice, black beans, sliced chicken, cheese, lettuce, tomatoes, corn, and cilantro in that order. Don’t overfill or rolling becomes impossible!

Step 9: Fold the sides of tortilla inward, then roll tightly from bottom to top. For extra crispiness, grill seam-side down for 1-2 minutes.

What to Serve with Chipotle Ranch Grilled Chicken Burrito

These burritos are hearty enough to stand alone, but the right sides can elevate the entire meal experience.

Mexican Street Corn Salad: The creamy, tangy flavors complement the smoky chipotle perfectly while adding extra vegetables and fiber to balance the meal.

Street Corn Chicken Rice Bowl: This protein-packed bowl takes the same Mexican street corn flavors and turns them into a complete meal that pairs beautifully with your burrito.

Cilantro Lime Rice: This light, refreshing side provides additional complex carbohydrates and helps cool down the spice level for those who prefer milder flavors.

Chickpea Beet and Feta Salad: Rich in plant-based protein and Mediterranean flavors, this colorful salad adds nutritional variety and helps balance the richness of the burrito.

Steakhouse Potato Salad: This protein-rich potato salad brings BBQ flavors that complement the smoky chipotle while adding extra protein to your meal.

Storage & Serving Tips

These burritos store beautifully in the refrigerator for up to 3 days when wrapped individually in foil or plastic wrap. I recommend storing the components separately if meal prepping for the week.

For reheating, I prefer wrapping in a damp paper towel and microwaving for 90 seconds, then unwrapping and heating 30 more seconds for the perfect texture. You can also reheat in a 350°F oven for 10-12 minutes.

Pro tip: These freeze incredibly well for up to 3 months. Wrap tightly in plastic wrap, then foil, and label with the date. They’re perfect for those busy weeknight dinners when you need something healthy and satisfying fast.

Chipotle Ranch Grilled Chicken Burrito

High-protein burritos with smoky chipotle-marinated grilled chicken and creamy ranch dressing

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 20 minutes mins

Total Time 45 minutes mins

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: American, Mexican

Calories: 585

Ingredients Equipment Method Notes

Ingredients

  

• 2 boneless skinless chicken breasts
• 2 tablespoons olive oil
• 2 tablespoons lime juice fresh
• 1 tablespoon chipotle chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon ground cumin
• salt and pepper to taste
• 4 large flour tortillas 10-inch
• 1 cup cooked rice white or brown
• 1 cup black beans drained and rinsed
• 1 cup shredded cheese cheddar or Monterey Jack
• 1 cup shredded lettuce
• 1/2 cup diced tomatoes
• 1/2 cup corn kernels optional
• 1/4 cup fresh cilantro chopped
• 1/2 cup chipotle ranch dressing

Equipment

• Grill or grill pan
• Mixing bowls
• Tongs
• Meat thermometer
• Skillet

Method

 

1. In a medium bowl, whisk together olive oil, lime juice, chipotle chili powder, smoked paprika, garlic powder, onion powder, cumin, salt, and pepper until well combined.
2. Place chicken breasts in a shallow dish and coat thoroughly with the marinade. Cover and refrigerate for at least 20 minutes, or up to 2 hours.
3. Preheat your grill or grill pan to medium-high heat.
4. Remove chicken from marinade and grill for 6-8 minutes per side, or until internal temperature reaches 165°F (74°C).
5. Let chicken rest for 5 minutes before slicing into strips.
6. Warm tortillas in a dry skillet for 30 seconds per side or microwave wrapped in damp paper towel for 20 seconds.
7. Heat black beans and rice if needed. Lay each tortilla flat and spread 1-2 tablespoons chipotle ranch dressing down the center.
8. Layer rice, black beans, sliced chicken, cheese, lettuce, tomatoes, corn, and cilantro in that order.
9. Fold the sides of tortilla inward, then roll tightly from bottom to top. For extra crispiness, grill seam-side down for 1-2 minutes.

Notes

For more intense flavor, marinate chicken up to 2 hours. Adjust chipotle chili powder to control spice level. Can substitute chipotle peppers in adobo sauce for more authentic flavor. Store components separately for meal prep.