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When I crave a big, satisfying bite that’s easy to throw together, I reach for this Chipotle Ranch Grilled Chicken Burrito. Grilled juicy chicken is cozied up with beans and rice, then gets a little heat from smoky chipotle ranch. Every mouthful is loaded with Tex Mex goodness. It’s ideal for nights when you just want something hearty and bold but don’t want a big fuss.
We first tried something like this on a spontaneous stop at a roadside burrito truck in California. Now, if tortillas show up in our house, my kids start hinting for this. It vanishes from the table every single time.
Delicious Ingredients
- Chipotle ranch dressing: packs in tangy, creamy flavor with just enough kick. Store-bought is fine, but making it yourself takes it up a notch.
- Chopped cilantro: toss on some green for punchy flavor; use only lively, fresh leaves and stems.
- Corn kernels: want a pop of sweetness? Fresh is best, but frozen or canned will do the job.
- Diced tomatoes: juicy, firm tomatoes are key for color and a touch of acid.
- Shredded lettuce: super crisp lettuce brings crunch; pick compact heads for best results.
- Shredded cheddar or Monterey Jack cheese: melts into gooey goodness; go sharp if you love a bite.
- Black beans: an easy way to add protein and keep things filling. Avoid mushy canned beans if you can.
- Cooked white or brown rice: soaks up any saucy flavor; day-old works great so the grains don’t get gummy.
- Large flour tortillas: pick soft wraps that fold without splitting—these keep everything together!
- Salt and pepper to taste: just add enough to brighten up the rest.
- Cumin: warm and toasty, freshly ground if you want extra aroma.
- Garlic powder and onion powder: simple background flavor; fine powders coat better than chunky.
- Smoked paprika: smokier and deeper than regular paprika; Spanish kinds smell the best.
- Chipotle chili powder: smoky, just a little spicy; get pure if possible.
- Lime juice: use for brightness and to help tenderize the chicken; the zestier the better.
- Olive oil: richness and helps your marinade stick; extra virgin if you’ve got it handy.
- Boneless skinless chicken breasts: lean, stays juicy when marinated; go for plump, pink ones.
Easy Step-by-Step
- Wrap and Serve:
- Fold the sides in so the filling stays put, then roll it up from the bottom so everything stays nice and tight. If you're into a crispy finish, set the seam-side-down burritos on a hot dry skillet for a minute or two—golden outside, melty cheese inside. Eat right away for peak flavor.
- Assemble the Burritos:
- Spread some chipotle ranch onto the middle of each tortilla. Add hot rice, black beans, and strips of that grilled chicken. Sprinkle with cheese, then put on lettuce, tomatoes, corn, and finish with a little cilantro. Stack it up as full as you dare.
- Prepare the Burrito Fillings:
- Warm tortillas one at a time—quick in the skillet does the trick or go for a short microwave burst wrapped in a damp towel. Make sure the rice and beans are hot, too. You want all your fillings ready before you roll.
- Grill the Chicken:
- Turn your grill or grill pan to medium-high. Give those marinated chicken breasts space to cook without crowding. Aim for 6 to 8 minutes a side—the goal: golden sear and cooked through (hit 165 F inside). Let them chill for five minutes on a plate, then slice up thin.
- Marinate the Chicken:
- Mix olive oil, lime juice, all your spices, salt, and pepper in a bowl. Toss in the chicken so it’s coated all over. Pop it in the fridge to chill for at least 20 minutes if you’re rushed, but two hours brings out an even bigger kick.
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Chipotle chili powder is my secret trick here. The smell it gives off grilling always takes me straight back to hanging out with my brother, our first backyard cookout. Around here, this dish is the one that reminds us of sticky fingers and a bunch of laughs on warm evenings outside.
Storage Advice
Wrap up leftovers snug in foil or plastic and pop them in the fridge for three days max. Want to keep them longer? Toss each one in a zip bag with the air out and freeze. For reheating, use your microwave for speed or put them in a skillet for the best texture—even from cold.
Swaps and Options
Want it juicier? Try boneless thighs instead of breasts. Not into black beans? Pinto or refried beans easily swap in. Craving something new? Try quinoa in place of rice for a change in bite. For a vegan option, plant-based chicken or just a ton of grilled veggies with vegan cheese works too.
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Fun Ways to Serve
Brighten each burrito with a fresh squeeze of lime or a pile of pickled jalapenos. Like more kick? Splash on your favorite hot sauce or scatter on some sliced chiles. For parties, lay out all the fixings and let everyone build their own—that always makes it extra fun for a crowd.
Tasty Background
This kind of burrito started up north in Mexico to wrap up meals you could take on the go. Adding chipotle ranch gives it a modern twist—merging old-school Mexican taste with a creamy, smoky flair that’s all over casual Southwest spots now.
FAQs About the Recipe
- → What’s the secret to keeping everything inside the burrito?
Heat up your tortillas so they stretch easier, and try not to stuff them too much. Fold the edges in as you roll it up tight so nothing spills out.
- → Which part of the chicken will taste best for this?
If you want it super juicy, use chicken thighs. But boneless, skinless chicken breasts work great too, and they'll still taste awesome.
- → Is it possible to prep this ahead of time?
Definitely. Wrap up the burritos and pop them in the fridge. Warm them up in a pan or oven when you're hungry.
- → Stuck without chipotle chili powder—can I swap something in?
If you've only got smoked paprika or chili powder, those work in a pinch. The chipotle just brings a smoky kick that makes it pop.
- → What should I serve with this to make it a meal?
Try it with crispy chips and salsa, elote (aka Mexican street corn), or even a light salad on the side to round things out.
- → Do whole wheat or gluten-free tortillas swap in alright?
For sure, use whichever tortillas you'd like—whole wheat or gluten-free wraps both work so everyone's happy.