Description
This Chipotle Ranch Grilled Chicken Burrito recipe features tender, smoky grilled chicken marinated in a spicy chipotle blend, wrapped in a warm flour tortilla packed with rice, black beans, cheese, fresh veggies, and a creamy chipotle ranch dressing. It’s a flavorful and satisfying meal perfect for lunch or dinner with a Tex-Mex twist.
Ingredients
Scale
Chicken Marinade
- 2 boneless skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 1 tablespoon chipotle chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- Salt and pepper to taste
Burritos
- 4 large flour tortillas
- 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 lettuce
- ½ cup diced tomatoes
- ½ cup corn kernels (optional)
- ¼ cup chopped cilantro (optional)
- ½ cup chipotle ranch dressing
Instructions
- Prepare the Marinade: In a bowl, combine olive oil, lime juice, chipotle chili powder, smoked paprika, garlic powder, onion powder, cumin, salt, and pepper to form the marinade mix. Whisk until well blended.
- Marinate the Chicken: Place the chicken breasts in the marinade, coating them thoroughly. Cover and refrigerate for at least 30 minutes, preferably 1-2 hours to allow the flavors to penetrate the meat.
- Preheat the Grill: Heat your grill to medium-high heat, about 400°F (205°C), ensuring the grates are clean and oiled to prevent sticking.
- Grill the Chicken: Remove chicken from marinade and grill for 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through with nice grill marks. Let it rest for 5 minutes before slicing.
- Warm the Tortillas: While the chicken is resting, warm the flour tortillas on the grill or in a skillet over medium heat for about 30 seconds per side until pliable and slightly toasted.
- Assemble the Burritos: Lay a warm tortilla flat, then layer with cooked rice, black beans, sliced grilled chicken, shredded cheese, lettuce, diced tomatoes, corn kernels, cilantro (if using), and a generous drizzle of chipotle ranch dressing.
- Roll the Burritos: Fold in the sides of the tortilla, then roll it tightly from one end to form a burrito. Repeat with remaining tortillas and ingredients.
- Serve: Serve the burritos immediately while warm, optionally with extra chipotle ranch dressing on the side for dipping.
Notes
- For extra smoky flavor, add a bit of chipotle in adobo sauce to the marinade.
- Use brown rice for a nuttier taste and added fiber.
- Grilled corn can be used instead of kernels for more depth in flavor.
- Leftover burritos can be wrapped in foil and reheated in the oven at 350°F (175°C) for 10-15 minutes.
- For a spicier option, add sliced jalapeños to the burrito fillings.
Keywords: Chipotle grilled chicken, chicken burrito, Tex-Mex burrito, grilled chicken recipe, chipotle ranch dressing, easy burrito recipe