If you love bold, smoky flavors with a creamy kick, this Easy Chipotle Ranch Grilled Chicken Burrito is about to be your new go-to meal! Juicy grilled chicken is smothered in a zesty chipotle ranch sauce, then wrapped in a warm tortilla with melty cheese, fluffy rice, and fresh toppings. Whether it’s for a quick weeknight dinner or meal prep, this burrito is bursting with Tex-Mex goodness in every bite. Trust me, once you try it, you’ll be making it on repeat!
Why You’ll Love This Chipotle Ranch Grilled Chicken Burrito
- Smoky & Spicy : The chipotle ranch sauce adds a bold, smoky heat with a creamy twist.
- Quick & Easy : Ready in under 30 minutes, making it perfect for busy weeknights.
- Better Than Takeout : Packed with fresh ingredients and big flavors, you’ll never want store-bought again.
- Customizable : Add your favorite toppings like guacamole, pico de gallo, or black beans.
- Great for Meal Prep : Make ahead and store for easy grab-and-go meals.
Ingredients You’ll Need
For the Chicken
- Boneless, skinless chicken breasts : Perfect for grilling and slicing into juicy pieces.
- Olive oil : Helps keep the chicken moist while grilling.
- Lime juice : Adds a fresh, citrusy punch.
- Garlic powder, cumin, paprika, salt & pepper : A simple but flavorful seasoning blend.
For the Chipotle Ranch Sauce
- Mayonnaise & sour cream : The creamy base for a rich texture.
- Chipotle peppers in adobo sauce : Smoky and spicy—adjust to your heat preference!
- Ranch seasoning : Adds a herby, tangy flavor.
- Lime juice : Brightens up the sauce.
For the Burritos
- Large flour tortillas : Soft and flexible, perfect for wrapping everything up.
- Cooked rice : Fluffy and filling, use white, brown, or even cilantro lime rice.
- Shredded cheese : A melty blend of cheddar and Monterey Jack is a great choice.
- Shredded lettuce & diced tomatoes : Adds freshness and crunch.
- Avocado slices : Creamy and delicious.
- Black beans (optional) : A great way to add protein and fiber.
👉 Full ingredient measurements are listed in the recipe card below!
Step-by-Step Instructions
1. Marinate & Grill the Chicken
In a bowl, mix olive oil, lime juice, garlic powder, cumin, paprika, salt, and pepper. Coat the chicken breasts evenly and let them marinate for at least 15 minutes (or overnight for deeper flavor). Grill over medium-high heat for about 5-6 minutes per side until fully cooked. Let the chicken rest before slicing into thin strips.
2. Make the Chipotle Ranch Sauce
In a blender or food processor, combine mayo, sour cream, chipotle peppers, ranch seasoning, and lime juice. Blend until smooth and creamy. Taste and adjust the spice level by adding more chipotle if desired.
3. Assemble the Burritos
Lay a large tortilla flat and spread a generous amount of chipotle ranch sauce in the center. Add a scoop of rice, grilled chicken slices, shredded cheese, lettuce, diced tomatoes, and avocado. If using black beans, sprinkle them on now.
4. Fold & Grill the Burritos
Fold in the sides of the tortilla, then roll it up tightly. Heat a skillet over medium heat and lightly toast the burrito seam-side down until golden brown, then flip and toast the other side. This helps seal everything inside and adds a crispy texture!
Serving and Storage Tips
How to Serve
- Pair with a side of tortilla chips and salsa or guacamole.
- Drizzle extra chipotle ranch sauce on top for more flavor.
- Serve with a refreshing Mexican street corn salad or a side of refried beans.
Storing Leftovers
- Refrigerator : Wrap the burritos in foil or store in an airtight container for up to 3 days.
- Freezing : Wrap burritos in foil, then place them in a freezer-safe bag. Freeze for up to 2 months.
Reheating Instructions
- Microwave : Wrap in a damp paper towel and heat for 1-2 minutes.
- Oven : Bake at 350°F for 10-15 minutes until heated through.
- Skillet : Toast over medium heat for a crispy finish.
Helpful Notes
- Use Freshly Grated Cheese : Pre-shredded cheese has anti-caking agents that prevent smooth melting.
- Marinate Longer for More Flavor : If you have time, marinate the chicken overnight for maximum taste.
- Adjust the Spice Level : Add more chipotle peppers for extra heat or reduce them for a milder version.
- Warm the Tortillas : This prevents cracking and makes them more pliable for wrapping.
Frequently Asked Questions (FAQs)
Can I use a different protein instead of chicken?
Absolutely! You can swap chicken for steak, shrimp, or even grilled tofu for a vegetarian version.
Is there a substitute for chipotle peppers?
If you don’t have chipotle peppers in adobo, use smoked paprika and a dash of hot sauce for a similar smoky-spicy flavor.
Can I make this burrito dairy-free?
Yes! Use dairy-free mayo and sour cream for the sauce, and swap in a vegan cheese alternative.
What’s the best way to keep burritos from getting soggy?
Avoid overloading with wet ingredients like tomatoes and lettuce. If meal prepping, store them separately and add fresh toppings just before serving.
Easy Chipotle Ranch Grilled Chicken Burrito
Equipment
- Grill
- Skillet
- Blender
Ingredients
For the Chicken
- 2 pieces boneless, skinless chicken breasts sliced into strips
- 2 tbsp olive oil
- 2 tbsp lime juice freshly squeezed
- 1 tsp garlic powder
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp salt to taste
- 1/2 tsp black pepper to taste
For the Chipotle Ranch Sauce
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 2 tbsp chipotle peppers in adobo sauce adjust for spice level
- 1 tbsp ranch seasoning
- 1 tbsp lime juice freshly squeezed
For the Burritos
- 4 pieces large flour tortillas
- 2 cups cooked rice white, brown, or cilantro lime rice
- 1 cup shredded cheese cheddar and Monterey Jack blend
- 1 cup shredded lettuce
- 1 cup diced tomatoes
- 1 sliced avocado
- 1/2 cup black beans optional
Instructions
- In a bowl, mix olive oil, lime juice, garlic powder, cumin, paprika, salt, and pepper. Coat the chicken breasts evenly and let them marinate for at least 15 minutes.
- Grill the chicken over medium-high heat for about 5-6 minutes per side until fully cooked. Let the chicken rest before slicing into thin strips.
- In a blender or food processor, combine mayo, sour cream, chipotle peppers, ranch seasoning, and lime juice. Blend until smooth and creamy.
- Lay a large tortilla flat and spread a generous amount of chipotle ranch sauce in the center. Add a scoop of rice, grilled chicken slices, shredded cheese, lettuce, diced tomatoes, and avocado. If using black beans, sprinkle them on now.
- Fold in the sides of the tortilla, then roll it up tightly.
- Heat a skillet over medium heat and lightly toast the burrito seam-side down until golden brown, then flip and toast the other side.
Notes
This Easy Chipotle Ranch Grilled Chicken Burrito is the ultimate flavor-packed, satisfying meal. Whether you’re enjoying it fresh off the grill or as a make-ahead lunch, it’s guaranteed to hit the spot. Try it out and let me know how you like it!