Description
This Chipotle Ranch Grilled Chicken Burrito recipe combines tender grilled chicken with flavorful chipotle ranch dressing, wrapped in a soft, toasted flour tortilla filled with rice, cheese, and fresh toppings. Perfect for a satisfying and spicy meal that’s quick to prepare and full of bold flavors.
Ingredients
Scale
Burrito Base
- 2 large burrito-size flour tortillas
- 1 cup cooked white rice (or Mexican rice)
- 1 cup shredded cheddar or Monterey Jack cheese
- 1 cup shredded lettuce
- ½ cup diced tomatoes (optional)
- ¼ cup chopped cilantro (optional)
Chicken
- 1–2 grilled chicken breasts, sliced thin (about 2 cups)
- Salt, to season
- Pepper, to season
- Garlic powder, to season
Chipotle Ranch Dressing
- ½ cup ranch dressing
- 1 tablespoon chipotle in adobo sauce (or to taste)
- 1 teaspoon lime juice
- ¼ teaspoon garlic powder
For Toasting
- 1 tablespoon butter or oil (for toasting the burritos)
Instructions
- Cook the Chicken: Grill or pan-sear the chicken breasts seasoned well with salt, pepper, and garlic powder. Cook until the internal temperature reaches 165°F to ensure they are fully cooked and juicy.
- Rest and Slice: Allow the chicken to rest for a few minutes after cooking to keep the juices locked in. Then, slice the chicken thinly for easy layering.
- Prepare Chipotle Ranch: In a small bowl, whisk together the ranch dressing, chipotle in adobo sauce, lime juice, and garlic powder until smooth and well combined.
- Adjust Heat: Taste the chipotle ranch dressing and adjust the heat level by adding more chipotle in adobo if desired for a spicier kick.
- Warm the Tortillas: Heat each tortilla in a skillet for 15–20 seconds per side to make them soft and pliable, perfect for rolling.
- Assemble the Burritos: On each warm tortilla, layer ½ cup cooked rice, sliced grilled chicken, shredded cheese, lettuce, diced tomatoes, and drizzle with the chipotle ranch dressing.
- Add Cilantro: Sprinkle chopped cilantro over the fillings if you like fresh herbal notes.
- Fold and Roll: Fold in the sides of the tortilla and then tightly roll the burrito from the bottom up to enclose all the fillings securely.
- Toast the Burritos: Heat a skillet over medium heat and add butter or oil. Place the burritos seam-side down and cook for 2–3 minutes on each side until golden brown and crispy on the outside.
- Slice and Serve: Slice the burritos in half and serve hot with extra chipotle ranch dressing or salsa on the side for dipping.
Notes
- You can substitute white rice with Mexican rice for extra flavor.
- Diced tomatoes and cilantro are optional but add fresh color and taste.
- Adjust the amount of chipotle in adobo sauce to control the spice level.
- Use a meat thermometer to ensure chicken reaches 165°F for safe consumption.
- To make this recipe quicker, use pre-cooked or rotisserie chicken.
- Butter or oil helps achieve a crispy, golden exterior when toasting the burritos.
