🌯 Chipotle Ranch Grilled Chicken Burrito
🍽️ Servings: 4 large burritos
⏱️ Time: 20 mins prep · 15 mins cook
🧾 Ingredients
For the grilled chicken:
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1½ lbs boneless, skinless chicken breasts or thighs
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2 tbsp olive oil
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1 tsp smoked paprika
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1 tsp garlic powder
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1 tsp onion powder
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½ tsp cumin
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½ tsp chili powder
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Salt & pepper to taste
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Juice of ½ lime
Chipotle Ranch Sauce:
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½ cup ranch dressing
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1–2 chipotle peppers in adobo, finely chopped
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1 tsp lime juice
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1 clove garlic, minced (optional)
Other fillings:
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4 large flour tortillas (burrito size)
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1½ cups cooked rice (seasoned or plain)
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1 cup black beans, rinsed and drained
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1 cup shredded cheese (cheddar, Monterey Jack, or blend)
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1 cup shredded lettuce or spinach
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½ cup diced tomatoes or pico de gallo
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Optional: avocado slices, corn, or grilled onions/peppers
🔪 Instructions
1. Marinate the Chicken:
In a bowl, combine olive oil, spices, and lime juice. Coat chicken and marinate for 15–30 minutes (or overnight for best flavor).
2. Grill the Chicken:
Grill over medium-high heat (or use a skillet or grill pan) for 5–6 minutes per side until cooked through (internal temp 165°F). Let rest, then slice or dice.
3. Make the Chipotle Ranch:
Stir together ranch dressing, chopped chipotle peppers, lime juice, and garlic (if using). Adjust heat level by adding more or fewer peppers.
4. Assemble the Burritos:
Warm tortillas. Layer each with rice, beans, grilled chicken, cheese, lettuce, tomatoes, and a generous drizzle of chipotle ranch.
5. Grill the Burritos (optional but recommended):
Fold burritos and grill seam-side down in a skillet for 1–2 minutes per side until golden and crisp.
🌟 Tips:
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Use cauliflower rice for a low-carb version.
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For extra creaminess, add a spoonful of sour cream or guacamole inside.
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Store assembled burritos wrapped in foil for easy meal prep.
Would you like a freezer-friendly version or one turned into a bowl instead of a wrap?
