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A delicious Chipotle Ranch Grilled Chicken Burrito is showcased in this featured image.

Easy Chipotle Ranch Grilled Chicken Burrito

This recipe delivers the ultimate Chipotle Ranch Grilled Chicken Burrito, packed with smoky, tangy, and creamy flavors. Marinated and grilled chicken, combined with rice, beans, cheese, and fresh toppings, all wrapped in a warm tortilla, makes a satisfying and flavorful meal.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6
Course: Main Course
Cuisine: Mexican-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1/2 cup buttermilk
  • 1/4 cup ranch dressing
  • 2 tablespoons chipotle peppers in adobo sauce, finely chopped
  • 1 tablespoon adobo sauce
  • 2 cloves garlic, minced
  • 1 tablespoon lime juice
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • Salt to taste
  • Pepper to taste
  • 6 large burrito-size flour tortillas
  • 1 1/2 cups cooked rice
  • 1 1/2 cups black beans, rinsed and drained
  • 1 cup shredded cheddar cheese
  • 1/2 cup shredded lettuce
  • 1/4 cup chopped cilantro
  • Additional ranch dressing, for serving
  • Cooking oil or spray

Equipment

  • Large bowl
  • whisk
  • measuring cups and spoons
  • Grill
  • Grill brush or scraper
  • Skewers (optional)
  • Meat Thermometer
  • Dry skillet
  • spatula
  • cutting board
  • knife

Method
 

  1. In a large bowl, whisk together buttermilk, ranch dressing, chipotle peppers, adobo sauce, minced garlic, lime juice, smoked paprika, cumin, salt, and pepper.
  2. Add the chicken to the marinade and toss to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
  3. Preheat your grill to medium-high heat (about 375-400°F). Lightly oil the grill grates.
  4. Remove the chicken from the marinade and thread onto skewers (optional).
  5. Grill the chicken for 6-8 minutes per side, or until the chicken is cooked through and the internal temperature reaches 165°F.
  6. While the chicken is grilling, warm the tortillas in a dry skillet over medium heat for about 30 seconds per side, or until pliable.
  7. Lay a warmed tortilla on a flat surface. Spread a thin layer of ranch dressing over the tortilla.
  8. Add about 1/4 cup of rice, 1/4 cup of black beans, 1/3 cup of grilled chicken, 2 tablespoons of cheddar cheese, a sprinkle of lettuce, and a pinch of cilantro.
  9. Fold in the sides of the tortilla, then fold up the bottom and roll tightly to form a burrito.
  10. For a crispy exterior, grill the assembled burritos for 1-2 minutes per side, pressing down gently with a spatula (optional).
  11. Cut the burrito in half and serve immediately with additional ranch dressing on the side.

Notes

For best results, marinate the chicken for at least 30 minutes to allow the flavors to penetrate. Ensure the chicken reaches an internal temperature of 165°F to avoid overcooking. Warm tortillas prevent cracking during folding. Adjust the amount of chipotle peppers to your spice preference. Store leftover burritos in the refrigerator for up to 3 days. Reheat in a microwave or oven.