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Chipotle Ranch Grilled Chicken Burrito

Chipotle Ranch Grilled Chicken Burrito

This Chipotle Ranch Grilled Chicken Burrito is smoky, creamy, and packed with bold flavor! Perfect for weeknight dinners or impressing a crowd. Grill it, fill it, roll it, LOVE it!
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Prep Time 25 minutes
Cook Time 15 minutes
Course Breakfast
Cuisine Mexican
Servings 4 burritos
Calories 610 kcal

Equipment

  • Mixing bowls

Ingredients
  

For the Chipotle Marinade:

  • 1 lb boneless skinless chicken thighs
  • 2 tbsp olive oil
  • 2 chipotle peppers in adobo sauce finely chopped
  • 1 tbsp adobo sauce
  • 2 tbsp ranch seasoning mix
  • 3 cloves garlic minced
  • 1 lime juiced and zested
  • 1 tsp honey

For the Chipotle Ranch Sauce:

  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 2 tbsp ranch seasoning mix
  • 1 chipotle pepper in adobo minced
  • 1 tbsp lime juice
  • 1/4 tsp salt

For Assembly:

  • 4 large flour tortillas 10-inch
  • 1 cup cooked rice jasmine or alternative
  • 1 can 15 oz black beans, rinsed and drained
  • 1 cup shredded Monterey Jack cheese
  • 1 ripe avocado sliced
  • 1 cup pico de gallo
  • 1/2 cup fresh cilantro leaves
  • Lime wedges for serving

Instructions
 

Marinate the Chicken

  • Whisk together olive oil, chipotle peppers, adobo sauce, ranch mix, garlic, lime juice/zest, and honey.
  • Coat chicken in marinade, refrigerate 30 mins to 4 hours.
  • Make the Chipotle Ranch Sauce
  • Mix all sauce ingredients in a bowl until smooth.
  • Refrigerate for at least 30 mins.

Grill the Chicken

  • Grill chicken over medium-high heat for 5–7 mins/side or until 165°F inside.
  • Let rest for 5 mins, then slice against the grain.

Warm the Tortillas

  • Grill or heat tortillas in oven until warm and pliable.
  • Assemble the Burritos
  • Layer rice, beans, chicken, sauce, cheese, avocado, pico de gallo, and cilantro onto each tortilla.

Roll & Seal

  • Fold in sides, roll tightly, and optionally wrap in foil.
  • Slice in half for serving.

Notes

  • Heat Level: Adjust chipotle quantity for milder/spicier results.
  • Substitutes: Use Greek yogurt instead of sour cream/mayo. Pinto beans, brown rice, or dairy-free cheese also work well.
  • Meal Prep: Marinate chicken and make the sauce ahead of time. Assembly is quick and easy!
  • Storage Tip: Wrap leftovers in foil and reheat on a skillet or oven for crispness.

Nutrition

Serving: 1gCalories: 610kcalCarbohydrates: 48gProtein: 34gFat: 32gFiber: 7gSugar: 5g
Keyword Chipotle Chicken Burrito
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