Grilled Chipotle Ranch Chicken Burrito
Creamy, smoky, and ridiculously satisfying: the Grilled Chipotle Ranch Chicken Burrito is a weeknight hero that checks all the boxes.
Servings: 4 servings
Equipment
- Mixing Bowl
- Grill or Grill Pan
Ingredients
Ingredients
- 2 pieces Boneless, skinless chicken breasts (about 1 to 1 1/4 pounds)
- 2 tablespoons Olive oil
- 2 tablespoons Lime juice (freshly squeezed)
- 1 tablespoon Chipotle chili powder
- 1 teaspoon Smoked paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Cumin
- to taste Salt
- to taste Black pepper
- 4 large Flour tortillas (warmed)
- 1 cup Shredded lettuce (washed and dried)
- 1 medium Tomato (diced, about 1 cup)
- 1/2 cup Red onion (diced)
- 1 piece Jalapeño or green pepper (diced, optional, seeded if you prefer milder heat)
- 1/2 cup Fresh cilantro (chopped)
- 1 cup Chipotle ranch dressing (homemade or store-bought)
Instructions
- 1. Marinate & Grill the Chicken: In a medium bowl, whisk together olive oil, lime juice, chipotle chili powder, smoked paprika, garlic powder, onion powder, cumin, salt, and black pepper. Add the chicken breasts and coat them well with the marinade. Cover and refrigerate at least 20 minutes (up to 2 hours). Preheat a grill or grill pan to medium-high. Grill chicken 6–8 minutes per side, or until fully cooked (internal temperature 165°F/74°C). Let the chicken rest for 5 minutes, then slice into strips.
- 2. Prep Burrito Fillings: While the chicken rests, dice the tomato, red onion, and jalapeño (if using). Chop the cilantro. Rinse and dry the lettuce, then shred it into bite-sized pieces.
- 3. Warm & Grill Tortillas: Place each tortilla on the hot grill or grill pan for about 30 seconds per side until soft and lightly charred. This makes them pliable and adds flavor.
- 4. Assemble the Burritos: Lay out a warm tortilla. Add a layer of shredded lettuce, then top with several strips of grilled chicken. Sprinkle on diced tomato, red onion, jalapeño, and chopped cilantro. Drizzle generously with chipotle ranch dressing.
- 5. Roll & Serve: Fold in the sides of the tortilla, then roll tightly from the bottom up to form a burrito. Serve immediately, cutting in half if desired, with extra chipotle ranch on the side.
Notes
Store assembled burritos wrapped tightly in foil or airtight containers for up to 2 days. For longest freshness, store components separately and assemble before eating.