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Chipotle Ranch Grilled Chicken Burrito Recipe
Ben Carraoli

Chipotle Ranch Grilled Chicken Burrito Recipe

I just made this Chipotle Ranch Grilled Chicken Burrito Recipe, and let me tell you—it’s now one of my go-to meals! The chicken is juicy and flavorful, and that chipotle ranch drizzle adds a smoky kick that makes every bite better. I wrapped it all up in a warm tortilla and grilled it to golden perfection.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Course: Dinner
Calories: 520
Ingredients Method

Ingredients
  

  • For the Chicken Marinade:
  • 1 lb chicken breast or thighs – Chicken thighs are juicier but breasts work well too.
  • 2 tbsp chipotle peppers in adobo sauce – Adjust to your spice level; it gives that smoky heat.
  • 2 tbsp lime juice – Adds a tangy brightness to balance the spice.
  • 1 tbsp olive oil – Helps the marinade coat the chicken evenly.
  • 1 tsp garlic powder – Boosts savory depth.
  • 1 tsp ground cumin – Adds a warm earthy taste.
  • ½ tsp smoked paprika – Enhances the smokiness even more.
  • Salt and pepper to taste – Essential for balancing all flavors.
  • For the Chipotle Ranch Sauce:
  • ½ cup ranch dressing – Use a creamy good-quality ranch for best taste.
  • 1 tbsp pureed chipotle peppers in adobo – Spice and smokiness in one.
  • 1 tsp lemon juice – Adds brightness and cuts the richness.
  • Other Burrito Ingredients:
  • 4 large flour tortillas – Soft and pliable tortillas are easier to wrap and grill.
  • 1 cup cooked rice like cilantro lime rice – Adds texture and flavor.
  • ½ cup black beans or pinto beans – Either works well for protein and fiber.
  • ½ cup shredded cheese cheddar, Monterey Jack, or Mexican blend – Shred it fresh for a better melt.
  • ½ cup shredded lettuce – Adds freshness and crunch.
  • 1 diced tomato – Brings juicy brightness.
  • Optional: guacamole sour cream, salsa – Optional, but highly recommended!

Method
 

  1. Start by making your chicken marinade. In a medium bowl, mix together chipotle peppers in adobo, lime juice, olive oil, garlic powder, cumin, smoked paprika, salt, and pepper. Coat the chicken evenly with this spicy marinade. I always let mine rest for about 30 minutes in the fridge to soak in all the flavor. You can leave it for up to 2 hours if you want it extra bold.
  2. Fire up your grill or grill pan to medium-high heat. Place the marinated chicken on the hot surface and cook each side for about 5–7 minutes. You’re aiming for an internal temp of 165°F. Once it’s cooked, let it rest for 5 minutes—this keeps the juices locked in. Then, slice it into strips for easy wrapping.
  3. While the chicken rests, whisk together ranch dressing, pureed chipotle peppers, and lemon juice in a small bowl. Taste it and adjust based on how spicy you like it. I like mine smoky with a mild kick, but you can always turn up the heat with more chipotle!
  4. Warm your tortillas slightly—either in the microwave or a dry skillet—so they’re easy to roll. Layer rice, beans, grilled chicken, cheese, lettuce, tomato, and chipotle ranch sauce on each tortilla. Be generous, but don’t overfill or it won’t roll well. Fold the sides in, roll tightly, and you're almost there.
  5. Place the wrapped burritos seam-side down on a heated grill or skillet. Press them slightly and grill each side for 1–2 minutes until golden and crispy. This step adds an extra layer of texture and flavor—don’t skip it!