This Chipotle Ranch Grilled Chicken Burrito brings smoky, tangy flavor and creamy heat together in a filling, easy-to-make wrap. The chicken soaks up spicy ranch juices, then gets charred on the grill. Inside, warm rice, black beans, sweet corn, fresh tomatoes, and cilantro add texture and brightness. Melted cheese and extra chipotle ranch tie everything together for a satisfying burrito with a crisp grilled edge and a creamy, zesty finish.
Recipe Information
- Prep Time: 40 minutes (includes 30 minutes marinating + 10 minutes prep)
- Cook Time: 20 minutes (grill 12–14 minutes + resting)
- Total Time: 60 minutes
- Servings: 4 burritos
- Difficulty Level: Easy
Nutrition Information
(Approximate per serving)
- Calories per serving: 680 kcal
- Protein: 44 g
- Carbohydrates: 64 g
- Fat: 29 g
- Fiber: 7 g
- Sugar: 5 g
- Sodium: 980 mg
Why Make This Chipotle Ranch Grilled Chicken Burrito
This burrito is fast, flavorful, and crowd-pleasing. The chipotle ranch gives the chicken a smoky, creamy kick while the rice and beans add heartiness. It’s great for weeknight dinners, meal prep, or casual get-togethers. The textures—tender grilled chicken, creamy beans, crisp tomatoes, and melty cheese—make each bite interesting. Plus, it’s easy to scale up or down.
How to Make Chipotle Ranch Grilled Chicken Burrito
You’ll marinate the chicken, grill until juicy, mix the filling, and assemble warm burritos. Use a hot grill for a good sear, let the chicken rest so it stays juicy, and warm tortillas so they fold without cracking.
Ingredients:
- 2 chicken breasts
- 1/2 cup Chipotle ranch dressing
- 1 cup cooked rice
- 1 cup black beans
- 1 cup corn
- 1 cup shredded cheese
- 1/2 cup diced tomatoes
- 1/4 cup chopped cilantro
- 4 large tortillas
- Salt and pepper to taste
Directions:
Step 1: Preparation
Marinate the chicken breasts in 1/2 cup Chipotle ranch dressing for at least 30 minutes in the refrigerator. Season lightly with salt and pepper if desired. While the chicken marinates, warm the tortillas briefly in a dry skillet or microwave so they’re flexible.
Step 2: Mixing
In a large bowl, combine 1 cup cooked rice, 1 cup black beans, 1 cup corn, 1/2 cup diced tomatoes, and 1/4 cup chopped cilantro. Add salt and pepper to taste and toss until everything is evenly mixed and coated.
Step 3: Cooking
Preheat the grill or grill pan to medium-high. Grill the marinated chicken until fully cooked, about 6–7 minutes per side depending on thickness, until internal temperature reaches 165°F (74°C). Remove from heat and let the chicken rest 5 minutes, then slice thinly across the grain.
Step 4: Finishing
Lay out the warmed tortillas. Divide the rice and bean mixture across the center of each tortilla. Top with sliced grilled chicken and sprinkle 1/4 cup shredded cheese (or divide evenly). Roll the tortillas tightly, folding in the sides as you go. Serve immediately with extra Chipotle ranch dressing if desired.
How to Serve Chipotle Ranch Grilled Chicken Burrito
Serve hot with extra chipotle ranch on the side for dipping. Add lime wedges for a bright squeeze, and a side of tortilla chips and pico de gallo or a simple green salad. For a brunch twist, serve with scrambled eggs. For a party, slice burritos in half and secure with toothpicks for easy picking.
How to Store Chipotle Ranch Grilled Chicken Burrito
- Refrigerator: Wrap burritos individually in foil or plastic wrap and store up to 3 days. Reheat in a 350°F (175°C) oven for 10–15 minutes or in a skillet until warmed through. Microwaving works for speed but can make tortillas soft.
- Freezer: Wrap tightly in foil and place in a freezer bag up to 2 months. Thaw overnight in the fridge and reheat in an oven or skillet. Reheat from frozen in a 375°F (190°C) oven for 20–30 minutes.
- Tip: Keep extra dressing separate until serving to avoid soggy tortillas for stored burritos.
Expert Tips for Perfect Chipotle Ranch Grilled Chicken Burrito
- Use room-temperature chicken for even cooking. Remove from fridge 15–20 minutes before grilling.
- Pat chicken dry before grilling to get a better char.
- Warm tortillas over a skillet or open flame for a few seconds to make rolling easier.
- Slice chicken thinly against the grain to keep it tender.
- If you like extra crunch, add shredded lettuce or sliced radishes right before serving.
- For lower sodium, use low-sodium canned beans or rinse canned beans well.
- If you can’t grill, cook chicken in a hot cast-iron skillet or broil for similar charred flavor.
Delicious Variations
- Avocado & Lime: Add sliced avocado or a dollop of guacamole and a squeeze of lime.
- Spicy Boost: Mix in chopped pickled jalapeños or a splash of hot sauce.
- Vegetarian Option: Swap chicken for grilled portobello slices or seasoned tofu, and increase black beans.
- Cheesy Rice: Stir a little cheese into the rice mixture for extra creaminess.
- Whole Wheat: Use whole wheat tortillas and brown rice for a fiber boost.
Frequently Asked Questions
-
Can I use store-bought chipotle ranch dressing?
Yes. Store-bought dressing works well and saves time. If it’s very thin, drain excess liquid before marinating to avoid soggy chicken. -
How do I know when the chicken is cooked?
The safest way is to use an instant-read thermometer; chicken is done at 165°F (74°C). If you don’t have a thermometer, cut into the thickest part—the juices should run clear and meat should be opaque. -
Can I make these ahead for meal prep?
Yes. Prepare the filling and grilled chicken ahead. Assemble burritos the day you plan to eat them for best texture. Store components separately up to 3 days in the fridge. -
What if I don’t have a grill?
Use a grill pan, cast-iron skillet, or broiler. Sear on high heat for a similar char and finish cooking on medium heat until done. -
How can I reduce calories or fat?
Use low-fat chipotle ranch or a yogurt-based chipotle sauce, reduce cheese to 1/2 cup, use small tortillas or whole wheat low-carb tortillas, and use skinless, trimmed chicken breasts. -
Can I freeze the burritos with sauce inside?
Avoid adding extra sauce inside if you plan to freeze. Keep sauce separate and add after reheating to prevent sogginess.
Conclusion
This Chipotle Ranch Grilled Chicken Burrito is a tasty, easy meal with smoky chicken, creamy ranch heat, and fresh, bright fillings. It’s perfect for weeknights, meal prep, or serving friends. For another take on this recipe and additional tips, see the full version at Chipotle Ranch Grilled Chicken Burrito — Alyona’s Cooking. Give it a try—you’ll love the balance of smoky, creamy, and fresh flavors.
Print
Chipotle Ranch Grilled Chicken Burrito
- Total Time: 60 minutes
- Yield: 4 burritos 1x
- Diet: Non-Vegetarian
Description
A smoky, tangy, and creamy chicken burrito filled with rice, beans, corn, and fresh veggies, perfect for a quick meal.
Ingredients
- 2 chicken breasts
- 1/2 cup Chipotle ranch dressing
- 1 cup cooked rice
- 1 cup black beans
- 1 cup corn
- 1 cup shredded cheese
- 1/2 cup diced tomatoes
- 1/4 cup chopped cilantro
- 4 large tortillas
- Salt and pepper to taste
Instructions
- Marinate the chicken breasts in 1/2 cup Chipotle ranch dressing for at least 30 minutes. Season with salt and pepper if desired. Warm tortillas briefly in a dry skillet or microwave.
- In a large bowl, mix together the cooked rice, black beans, corn, diced tomatoes, and cilantro. Season with salt and pepper to taste.
- Preheat the grill to medium-high. Grill chicken for 6–7 minutes per side until internal temperature reaches 165°F (74°C). Let rest for 5 minutes and slice thinly.
- Lay out the warmed tortillas, divide rice mixture in the center, top with sliced chicken, and sprinkle cheese. Roll tortillas tightly and serve immediately.
Notes
Serve with extra chipotle ranch for dipping and lime wedges for added brightness.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 burrito
- Calories: 680
- Sugar: 5g
- Sodium: 980mg
- Fat: 29g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 7g
- Protein: 44g
- Cholesterol: 80mg
