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Chipotle Ranch Grilled Chicken Burrito: A Flavorful Recipe for Your Next Meal

  • Author: Melissa
  • Total Time: 45 minutes
  • Yield: 4 burritos 1x

Description

Savor the deliciousness of Chipotle Ranch Grilled Chicken Burritos, featuring juicy grilled chicken drizzled with a zesty chipotle ranch dressing, all wrapped in a soft flour tortilla. This recipe is ideal for a quick weeknight meal or a casual gathering, offering a delightful combination of protein, fiber, and fresh ingredients. Customize your burrito with your favorite toppings for a personalized touch, making it a versatile dish that everyone will love. Enjoy the bold flavors and satisfying textures in every bite!

Ingredients

Scale
  • 1 cup mayonnaise
  • 1/2 cup buttermilk
  • 2 tablespoons chipotle peppers in adobo sauce, minced
  • 1 tablespoon lime juice
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried dill
  • Salt and pepper to taste
  • 1 pound boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 tablespoon lime juice
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • 4 large flour tortillas
  • 1 cup cooked rice (white or brown)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn (fresh, frozen, or canned)
  • 1 cup shredded cheese (cheddar or a Mexican blend)
  • 1 cup fresh lettuce, chopped
  • 1 medium tomato, diced
  • 1 avocado, sliced
  • Fresh cilantro, for garnish (optional)

Instructions

  1. In a medium mixing bowl, combine the mayonnaise and buttermilk. Whisk them together until smooth and creamy.
  2. Add the minced chipotle peppers, lime juice, garlic powder, onion powder, and dried dill to the bowl. Mix well to combine all the flavors.
  3. Season the dressing with salt and pepper to taste. Adjust the chipotle peppers if you prefer more heat.
  4. Cover the bowl with plastic wrap and refrigerate the dressing for at least 30 minutes to allow the flavors to meld.
  5. In a large bowl, combine the olive oil, lime juice, chili powder, cumin, smoked paprika, salt, and pepper.
  6. Add the chicken breasts to the marinade, ensuring they are well coated. Cover the bowl with plastic wrap or transfer the chicken to a resealable plastic bag.
  7. Let the chicken marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more intense flavor.
  8. Preheat your grill to medium-high heat. If you’re using a grill pan, heat it over medium-high heat on the stovetop.
  9. Remove the chicken from the marinade, allowing any excess to drip off. Discard the marinade.
  10. Place the chicken on the grill and cook for about 6-7 minutes on one side without moving it.
  11. Flip the chicken and grill for an additional 6-7 minutes, or until the internal temperature reaches 165°F (75°C).
  12. Once cooked, remove the chicken from the grill and let it rest for 5 minutes.
  13. In a medium bowl, combine the cooked rice, black beans, and corn. Mix well to combine.
  14. If you want to warm the rice and beans mixture, you can do so in a microwave or on the stovetop over low heat.
  15. Dice the rested chicken into bite-sized pieces.
  16. Lay a large flour tortilla flat on a clean surface or a large plate.
  17. In the center of the tortilla, add about 1/4 cup of the rice, bean, and corn mixture.
  18. Top the mixture with a generous portion of the diced grilled chicken.
  19. Drizzle a few tablespoons of the chipotle ranch dressing over the chicken.
  20. Add a handful of chopped lettuce, diced tomatoes, and a few slices of avocado on top of the dressing.
  21. Sprinkle a handful of shredded cheese over the top.
  22. To wrap the burrito, fold in the sides of the tortilla over the filling, then roll it up from the bottom, tucking it in as you go.
  23. If you prefer a crispy burrito, you can grill or toast them after assembling. Preheat a skillet or grill pan over medium heat.
  24. Place the assembled burrito seam-side down in the skillet. Cook for about 2-3 minutes until golden brown and crispy.
  25. Carefully flip the burrito and cook the other side for another 2-3 minutes.
  26. Remove the burrito from the skillet and let it cool for a minute before slicing it in half.
  27. Serve the burritos warm, garnished with fresh cilantro if desired.
  28. Pair the burritos with tortilla chips and salsa, or a fresh side salad for a complete meal.
  29. If you have leftovers, store the burritos in an airtight container in the refrigerator for up to 3 days.

Notes

  • The chipotle ranch dressing can be made ahead of time and stored in the refrigerator for up to a week.
  • Marinating the chicken for longer than 2 hours can intensify the flavors, but even a short marination will yield delicious results.
  • If you prefer a lighter option, you can use Greek yogurt instead of mayonnaise for the dressing.
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes

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Find it online: https://melissarecipes.com/chipotle-ranch-grilled-chicken-burrito/