Description
A flavorful and satisfying Chipotle Ranch Grilled Chicken Burrito featuring tender grilled chicken marinated in a smoky spice blend, wrapped with rice, black beans, fresh vegetables, and a zesty chipotle ranch sauce, all rolled into a warm flour tortilla and lightly grilled to crispy perfection.
Ingredients
Scale
Chicken Marinade
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp chili powder
- ½ tsp cumin
- ½ tsp garlic powder
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
- Juice of 1 lime
Chipotle Ranch Sauce
- ½ cup ranch dressing
- 1 chipotle pepper in adobo sauce, finely chopped
- 1 tsp lime juice
- ½ tsp garlic powder
Burrito Assembly
- 4 large flour tortillas
- 1 cup cooked rice
- ½ cup black beans, drained and rinsed
- ½ cup shredded cheddar cheese
- ½ cup diced tomatoes
- ½ cup shredded lettuce
- ¼ cup chopped cilantro (optional)
Instructions
- Prepare the Chicken Marinade: In a small bowl, combine olive oil, chili powder, cumin, garlic powder, smoked paprika, salt, black pepper, and lime juice. Mix well to create the marinade.
- Marinate the Chicken: Rub the spice mixture evenly over the chicken breasts. Let them marinate for at least 15 minutes to absorb the flavors.
- Preheat Grill or Pan: Heat your grill or a pan over medium heat to prepare for cooking the chicken.
- Cook the Chicken: Grill or pan-cook the chicken breasts for about 5-6 minutes per side until fully cooked, with an internal temperature reaching 165°F. After cooking, let the chicken rest a few minutes before slicing thinly.
- Make Chipotle Ranch Sauce: In a small bowl, combine ranch dressing, finely chopped chipotle pepper, lime juice, and garlic powder. Stir well to fully blend the sauce.
- Warm Tortillas: Heat the flour tortillas in a dry pan or microwave until they are soft and pliable to prevent tearing when rolling.
- Assemble Burritos: On each tortilla, layer cooked rice, black beans, grilled chicken strips, shredded cheddar cheese, diced tomatoes, shredded lettuce, and chopped cilantro if using. Drizzle generously with the chipotle ranch sauce.
- Roll Burritos: Fold the sides of the tortilla inwards and roll tightly to enclose all fillings securely.
- Grill Burrito for Crispiness: Place each burrito seam-side down on a heated pan for about 2 minutes until golden brown and crispy, which helps seal the burrito.
- Serve: Serve the grilled burritos warm along with extra chipotle ranch sauce for dipping.
Notes
- For extra smoky flavor, add a dash of smoked paprika or chipotle powder to the rice before assembly.
- You can substitute black beans with pinto beans or refried beans as desired.
- Grill the burrito on medium heat to avoid burning and ensure even crispiness.
- To make this recipe gluten-free, use gluten-free tortillas.
- Leftover burritos can be wrapped in foil and reheated in the oven or on a pan for best texture.
