Go Back
- Chicken and Marinade Components - 2 boneless, skinless chicken breasts - 1 cup chipotle ranch dressing (store-bought or homemade) - 1 teaspoon garlic powder - 1 teaspoon cumin - 1 teaspoon paprika - 1 tablespoon olive oil - Salt and pepper to taste

Chipotle Ranch Grilled Chicken Burrito Recipe

Satisfy your cravings with this easy Chipotle Ranch Grilled Chicken Burrito recipe! Juicy chicken marinated in zesty chipotle ranch sauce, loaded with fresh ingredients, and wrapped for convenience makes for a perfect meal. Great for lunch or dinner, this delicious burrito will be a hit at the dinner table. Ready to unleash your inner chef? Click through for the full recipe and start cooking today!
Print Recipe Pin Recipe

Ingredients
  

2 boneless, skinless chicken breasts

1 cup chipotle ranch dressing (store-bought or homemade)

1 teaspoon garlic powder

1 teaspoon cumin

1 teaspoon paprika

1 tablespoon olive oil

Salt and pepper to taste

4 large flour tortillas

1 cup cooked white rice

1 cup black beans, drained and rinsed

1 cup corn kernels (fresh or frozen)

1 cup shredded cheddar cheese

1 avocado, sliced

Fresh cilantro, for garnish

Lime wedges, for serving

Instructions
 

Marinate the Chicken: In a bowl, combine the chicken breasts, ½ cup of the chipotle ranch dressing, garlic powder, cumin, paprika, olive oil, salt, and pepper. Coat the chicken evenly, cover, and let it marinate in the refrigerator for at least 30 minutes.

    Grill the Chicken: Preheat your grill or grill pan over medium-high heat. Once hot, remove the chicken from the marinade (reserving any leftover dressing) and grill the chicken for about 6-7 minutes per side, or until fully cooked through and internal temperature reaches 165°F (75°C). Remove from the grill and let rest for 5 minutes before slicing it into strips.

      Prepare the Filling: In a large bowl, combine the cooked white rice, black beans, corn, half of the shredded cheddar cheese, and the remaining chipotle ranch dressing. Mix well to combine all the ingredients evenly.

        Assemble the Burrito: Lay a warm tortilla on a flat surface. In the center of the tortilla, layer a generous portion of the rice and bean mixture, followed by sliced grilled chicken and a few slices of avocado. Sprinkle the remaining cheddar cheese on top.

          Wrap the Burrito: Fold the sides of the tortilla over the filling, then roll from the bottom to create a tight burrito. Ensure the ends are tucked in as you roll. Repeat with the remaining tortillas and filling.

            Toast the Burritos: For extra flavor and texture, return the wrapped burritos to the grill or a skillet over medium heat. Toast on each side for about 2-3 minutes, or until golden and slightly crispy.

              Serve: Cut the burritos in half diagonally and garnish with fresh cilantro. Serve with lime wedges on the side and extra chipotle ranch dressing for dipping.

                Prep Time, Total Time, Servings: 10 minutes | 1 hour | 4 servings

                  - Presentation Tips: Serve the burritos on a colorful platter, drizzle a little extra chipotle ranch dressing over the top, and place lime wedges and fresh cilantro around for vibrant contrast.