Chipotle Ranch Grilled Chicken Burrito

This Chipotle Ranch Grilled Chicken Burrito transforms your average weeknight dinner into something extraordinary with that perfect smoky-creamy flavor combo that’ll have everyone asking for seconds. I discovered this winning combination during one of those “what’s in the fridge” moments last spring when I had leftover chipotle peppers and needed to use up some chicken.

There’s something special about the way smoky chipotle and cool ranch come together – it’s like they were meant for each other. This recipe has become my go-to when I need something that feels indulgent but packs serious protein power. The marinated chicken stays incredibly juicy, and the chipotle ranch adds just enough kick without overwhelming the kids. My teenagers actually request this over takeout, which says everything you need to know.

Ingredients for Chipotle Ranch Grilled Chicken Burrito

I always start with quality chicken breasts and let that marinade work its magic – even 20 minutes makes a noticeable difference in flavor. My go-to brand for chipotle chili powder is McCormick because it gives consistent heat levels every time.

• 2 boneless skinless chicken breasts (about 6-8 oz each, ¾-inch thick)
• 2 tbsp olive oil – I recommend using extra virgin for better flavor
• 2 tbsp fresh lime juice (about 1 large lime)
• 1 tbsp chipotle chili powder – My preference is McCormick brand for consistent spice
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp ground cumin – In my experience, freshly ground makes a noticeable difference
• Salt and black pepper to taste
• 4 large flour tortillas (burrito size, 10-inch)
• 1 cup cooked white or brown rice – I usually prep this ahead for easier assembly
• 1 cup black beans (drained and rinsed)
• 1 cup shredded cheddar or Monterey Jack cheese
• 1 cup shredded iceberg lettuce
• ½ cup diced fresh tomatoes
• ½ cup corn kernels (optional)
• ¼ cup fresh cilantro (chopped)
• ½ cup chipotle ranch dressing – Pro tip: make your own by mixing ranch with 1-2 minced chipotle peppers in adobo

Step-by-Step Instructions

I recommend marinating the chicken for at least 30 minutes if you have time – it really makes the flavors penetrate deeper into the meat, though 20 minutes works in a pinch.

Step 1: Whisk together olive oil, lime juice, chipotle chili powder, smoked paprika, garlic powder, onion powder, cumin, salt, and pepper in a mixing bowl until well combined. If chicken breasts are thicker than ¾-inch, pound them to even thickness for consistent cooking. Place chicken in the marinade, turning to coat completely, then cover and refrigerate for 20 minutes to 2 hours.

Step 2: Preheat your grill or grill pan to medium-high heat. Remove chicken from marinade and grill for 6-8 minutes per side until internal temperature reaches 165°F and juices run clear. The chicken should have nice grill marks and feel firm to the touch. For thicker pieces, reduce heat to medium and cook 2-3 minutes longer per side.

Step 3: Let the grilled chicken rest for 5 minutes before slicing – this keeps all those juices locked in. Slice against the grain into ½-inch strips for tender bites. The internal temperature should hold at 165°F during rest time.

Step 4: Warm tortillas in a dry skillet for 30 seconds per side until pliable and lightly spotted, or microwave wrapped in damp paper towel for 15-20 seconds. Heat black beans and rice if they’re not already warm – cold fillings can make tortillas tear during rolling.

Step 5: Lay each tortilla flat and spread 1-2 tablespoons chipotle ranch in a horizontal line across the center, leaving 2-inch borders on sides. Layer with rice, black beans, sliced chicken, cheese, lettuce, tomatoes, and corn if using. Keep fillings in the center third to prevent bursting.

Step 6: Fold the sides of the tortilla inward over the filling, then roll tightly from the bottom edge, tucking as you go to create a secure burrito. If tortilla tears, start with less filling. For extra crispiness, lightly grill wrapped burrito 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 create a complete Mexican-inspired feast with perfect flavor and texture balance.

Street Corn Chicken Rice Bowl: This protein-packed side echoes the Mexican street food vibes while adding extra corn flavors that complement the burrito’s smoky profile perfectly.

Chickpea Beet and Feta Salad: The earthy beets and tangy feta provide a fresh Mediterranean contrast to the rich, spiced burrito filling while adding extra plant-based protein.

Fresh Guacamole with Chips: The creamy avocado and bright lime flavors complement the ranch while providing healthy fats that help balance the protein-heavy meal.

High Protein Chili: Serve a small cup alongside for an extra protein boost – the bean and meat combination pairs beautifully with the burrito’s Southwestern flavors.

Roasted Sweet Potato Wedges: The natural sweetness balances the smoky spice perfectly while adding extra vitamins and that satisfying roasted texture contrast.

Storage & Serving Tips

Store assembled burritos wrapped in aluminum foil in the refrigerator for up to 3 days, or freeze for up to 3 months. I recommend wrapping each burrito individually in plastic wrap first, then foil for freezer storage to prevent freezer burn.

For reheating, thaw frozen burritos overnight in the fridge, then microwave for 2-3 minutes or bake at 350°F for 15-20 minutes until heated through. Pro tip: add a damp paper towel when microwaving to keep the tortilla soft and prevent it from getting chewy.

These burritos are incredibly versatile – try swapping the chicken for grilled steak, shrimp (reduce cooking time to 2-3 minutes per side), or even seasoned tofu. The marinade works great on any protein, and you can adjust the chipotle level based on your family’s heat tolerance.

Conclusion

Chipotle Ranch Grilled Chicken Burrito

Smoky grilled chicken burrito with chipotle ranch dressing, perfect for weeknight dinners and meal prep

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 16 minutes mins

Total Time 41 minutes mins

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: American, Mexican

Calories: 520

Ingredients Equipment Method Notes

Ingredients

  

• 2 pieces boneless skinless chicken breasts
• 2 tbsp olive oil
• 2 tbsp fresh lime juice about 1 large lime
• 1 tbsp chipotle chili powder
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp ground cumin
• 1 tsp salt and black pepper to taste
• 4 pieces large flour tortillas burrito size
• 1 cup cooked white or brown rice
• 1 cup black beans drained and rinsed
• 1 cup shredded cheddar or Monterey Jack cheese
• 1 cup shredded iceberg lettuce
• 0.5 cup diced fresh tomatoes
• 0.5 cup corn kernels optional
• 0.25 cup fresh cilantro chopped
• 0.5 cup chipotle ranch dressing

Equipment

• Grill or grill pan
• Mixing bowls
• Measuring cups and spoons
• Meat thermometer

Method

 

1. Whisk together olive oil, lime juice, chipotle chili powder, smoked paprika, garlic powder, onion powder, cumin, salt, and pepper in a mixing bowl until well combined. Place chicken breasts in the marinade, turning to coat completely, then cover and refrigerate for 20 minutes to 2 hours.
2. Preheat your grill or grill pan to medium-high heat. Remove chicken from marinade and grill for 6-8 minutes per side until internal temperature reaches 165°F. The chicken should have nice grill marks and feel firm to the touch.
3. Let the grilled chicken rest for 5 minutes before slicing – this keeps all those juices locked in. Slice against the grain into ½-inch strips for tender bites.
4. Warm tortillas in a dry skillet for 30 seconds per side or microwave for 15-20 seconds until pliable. Heat black beans and rice if they’re not already warm.
5. Lay each tortilla flat and spread 1-2 tablespoons chipotle ranch down the center. Layer with rice, black beans, sliced chicken, cheese, lettuce, tomatoes, and corn if using. Sprinkle with fresh cilantro.
6. Fold the sides of the tortilla inward, then roll tightly from the bottom to create a secure burrito. For extra crispiness, lightly grill the wrapped burrito seam-side down for 1-2 minutes.

Notes

Store assembled burritos wrapped in aluminum foil in refrigerator for up to 3 days or freeze up to 3 months. Marinade chicken longer for deeper flavor. Adjust chipotle level for desired heat.