Grilled Chicken Burrito With Creamy Chipotle Ranch
Smoky grilled chicken, fluffy rice, black beans, and fresh veggies are wrapped in a soft tortilla with a bold, creamy chipotle ranch in this flavor-packed burrito.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 4 burritos 1x
Ingredients
2 boneless skinless chicken breasts
2 tbsp olive oil
1 tbsp lime juice
1 garlic clove, minced
1 tsp smoked paprika
1 tsp chili powder
½ tsp cumin
½ tsp salt
¼ tsp black pepper
4 large flour tortillas
2 cups cooked white rice
1 cup black beans, drained and rinsed
1 cup shredded cheddar or Monterey Jack cheese
1 cup shredded romaine lettuce
1 tomato, diced
1 cup ranch dressing
1–2 chipotle peppers in adobo
1 tsp lime juice (for sauce)
Instructions
- Combine olive oil, lime juice, garlic, paprika, chili powder, cumin, salt, and pepper in a bowl. Add chicken and marinate for 30 minutes to 2 hours.
- Preheat grill or grill pan to medium-high. Cook chicken for 5–6 minutes per side, until cooked through. Let rest, then slice.
- Blend ranch dressing, chipotle peppers, and lime juice until smooth.
- Warm tortillas until soft.
- Layer rice, beans, chicken, cheese, lettuce, tomatoes, and chipotle ranch on each tortilla.
- Roll burritos, folding sides in first, then rolling up tightly.
- Optional: toast burritos on a skillet for 2–3 minutes per side until golden.
- Serve warm with extra chipotle ranch.
Notes
Adjust spice level in the chipotle ranch by using more or fewer peppers.
Substitute chicken with grilled vegetables or beans for a vegetarian version.