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A delicious Chipotle Ranch Grilled Chicken Burrito is shown as the featured image for this recipe.

Chipotle Ranch Grilled Chicken Burrito Ultimate

This recipe delivers a restaurant-quality Chipotle Ranch Grilled Chicken Burrito at home. It features juicy, marinated grilled chicken, a tangy homemade chipotle ranch dressing, and all your favorite burrito fillings, wrapped in a warm, toasted tortilla for the ultimate flavor and texture combination.
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Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Servings: 6
Course: Main Course
Cuisine: Mexican
Calories: 700
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 1/4 cup buttermilk
  • 1-2 chipotle peppers in adobo sauce, finely chopped
  • 1 tablespoon adobo sauce from the can of chipotle peppers
  • 1 tablespoon lime juice
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon smoked paprika
  • Salt to taste
  • Freshly ground black pepper to taste
  • 1/4 cup chopped fresh cilantro optional
  • 1.5 lbs boneless, skinless chicken breasts, pounded to an even thickness
  • 2 tablespoons olive oil
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper optional
  • Salt to taste
  • Freshly ground black pepper to taste
  • 6 large flour tortillas 10-12 inch
  • 2 cups cooked rice cilantro-lime rice preferred
  • 1 cup shredded cheddar cheese or Monterey Jack cheese
  • 1/2 cup black beans, rinsed and drained
  • 1/2 cup corn kernels fresh, frozen, or canned
  • 1/4 cup chopped red onion
  • 1/4 cup chopped fresh cilantro
  • Diced tomatoes optional
  • Shredded lettuce optional

Equipment

  • Medium bowl
  • whisk
  • spatula
  • measuring cups and spoons
  • Large bowl
  • Grill
  • Meat Thermometer
  • cutting board
  • knife
  • Dry skillet
  • Microwave (optional)
  • tongs

Method
 

  1. Prepare the Chipotle Ranch Dressing: In a medium bowl, whisk together all the chipotle ranch dressing ingredients until smooth and creamy. Taste and adjust seasonings as needed. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
  2. Marinate the Chicken: In a large bowl, whisk together the olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and pepper. Add the chicken breasts and toss to coat evenly. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours.
  3. Grill the Chicken: Preheat your grill to medium-high heat. Remove the chicken from the marinade and grill for 4-6 minutes per side, or until cooked through and the internal temperature reaches 165°F (74°C). Let the chicken rest for 5-10 minutes before slicing or dicing.
  4. Assemble the Burritos: Warm the tortillas in a dry skillet or microwave for a few seconds to make them more pliable. Lay a tortilla flat on a clean surface. Spread a thin layer of chipotle ranch dressing in the center of the tortilla. Add a scoop of rice, followed by black beans, corn, cheese, red onion, and cilantro. Top with the grilled chicken.
  5. Fold the Burrito: Fold in the sides of the tortilla towards the center, then tightly roll the burrito from the bottom up, tucking in the ingredients as you go.
  6. Toast the Burrito (Optional but Recommended): Heat a dry skillet over medium heat. Place the burrito seam-side down in the skillet and cook for 1-2 minutes per side, or until golden brown and slightly crispy.
  7. Serve: Cut the burrito in half (optional) and serve immediately. Enjoy!

Notes

For a spicier ranch, use more chipotle peppers. You can substitute grilled chicken with shredded rotisserie chicken or Creamy Garlic Parmesan Crockpot Chicken. Store leftover burritos in the refrigerator for up to 3 days. Reheat in a skillet or microwave.