There is something deeply satisfying about a meal that comes together with minimal effort but delivers maximum flavor. This Easy Chipotle Ranch Grilled Chicken Burrito is exactly that kind of dish. It was born on a hectic Tuesday evening when my pantry was looking sparse, but my family was hungry for something exciting. I combined a few simple ingredients I almost always have on hand—chicken, a packet of ranch seasoning, and a can of chipotles in adobo—and the result was a smoky, creamy, and utterly delicious filling that has since become a weekly staple.
This recipe is the perfect solution for anyone staring down a busy week and craving a meal that feels special without the fuss. The magic lies in the marinade, which does all the heavy lifting. You simply coat the chicken, let it soak up all that flavor, and then grill it to juicy perfection. Wrapped in a warm tortilla with your favorite fillings, it’s a handheld feast that pleases everyone at the table. If you love the convenience of a chicken wrap but want a bolder flavor profile, this is your next go-to.
Table of Contents
Table of Contents
Easy Chipotle Ranch Grilled Chicken Burrito Ingredients
This easy Chipotle Ranch Grilled Chicken Burrito recipe comes together with a short list of ingredients, many of which are pantry staples.
For the Chipotle Ranch Chicken:
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 1 (1 oz) packet dry ranch seasoning mix
- 2 tbsp adobo sauce from a can of chipotles in adobo (add 1 minced chipotle pepper for more heat)
- 2 tbsp olive oil
- 2 tbsp lime juice
- 1 tsp garlic powder
For Assembling the Burritos:
- 4 large (10-inch) flour tortillas
- 1 cup cooked white or brown rice, warm
- 1 cup shredded Monterey Jack or cheddar cheese
- 1 (15 oz) can black beans, rinsed and drained
- 1 cup corn kernels (fresh, frozen/thawed, or canned)
- ½ cup diced red onion
- ½ cup fresh cilantro, chopped
- Optional for serving: sour cream, extra ranch dressing, hot sauce, lime wedges
Smart Substitutions:
- Chicken: Use thin-cut breasts for faster cooking, or try this method with our Grilled Ranch Garlic Parmesan Chicken Skewers for a fun twist.
- Tortillas: Swap for whole wheat, spinach, or gluten-free tortillas.
- Beans: Pinto beans are a great alternative to black beans.
- Spice Level: For a milder version, use 1 tablespoon of smoked paprika instead of the adobo sauce.
Recipe Timing
- Prep Time: 15 minutes (plus 30 minutes to 4 hours for marinating)
- Cook Time: 15 minutes
- Total Time: 1 hour (with minimal marinating)
Step-by-Step Instructions for Your Easy Chipotle Ranch Grilled Chicken Burrito
Follow these simple steps for a foolproof and flavorful dinner.
- Marinate the Chicken: In a medium bowl, whisk together the dry ranch seasoning, adobo sauce, olive oil, lime juice, and garlic powder. Add the chicken and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
- Grill the Chicken: Preheat your grill or a grill pan over medium-high heat. Grill the chicken for 6-8 minutes per side, or until fully cooked through (internal temperature of 165°F). Transfer to a cutting board and let it rest for 5 minutes before slicing into thin strips. This rest period is crucial for juicy chicken!
- Warm the Tortillas: Briefly heat the tortillas one at a time in a dry skillet over medium heat for about 30 seconds per side, or wrap them in a damp paper towel and microwave for 20-30 seconds. This makes them pliable and prevents tearing.
- Assemble the Burritos: Lay a warm tortilla flat. In the lower third of the tortilla, layer a scoop of warm rice, a handful of black beans, corn, a portion of the grilled chicken strips, red onion, cheese, and cilantro.
- Fold and Roll: Fold the sides of the tortilla inward over the filling. Then, tightly roll the burrito from the bottom up, away from you, keeping the sides tucked in. For a secure hold, you can wrap the finished burrito in parchment paper or foil.
Nutritional Information (Per Burrito, approximate)
- Calories: 685
- Protein: 45g
- Carbohydrates: 65g
- Fat: 25g
This burrito is a fantastic source of protein from the chicken and black beans, providing sustained energy. The capsaicin in the chipotles may also give your metabolism a slight boost.
Equipment Needed
You don’t need any fancy tools for this recipe. A grill or grill pan, a medium mixing bowl, a sharp knife, and a cutting board are all that’s required to create this fantastic meal.
Why You’ll Love This Easy Chipotle Ranch Grilled Chicken Burrito
- Effortless Flavor: The marinade creates incredibly juicy, smoky, and tangy chicken with almost no work.
- Perfect for Busy Nights: From fridge to table in about an hour, it’s a lifesaver on weeknights.
- Highly Customizable: Easily adapt the fillings to what you have or to suit different dietary needs.
- Ideal for a Crowd: This recipe scales up beautifully for feeding a family or a group of friends.
- Meal Prep Hero: Make a batch on Sunday for quick lunches all week long.
Healthier Alternatives for the Recipe
This recipe is wonderfully adaptable. For a lighter take, consider these swaps:
- Low-Carb/Keto: Use a low-carb tortilla or large lettuce leaves to make a burrito bowl. Skip the beans and corn, and load up on extra chicken, cheese, and veggies like sautéed peppers.
- Dairy-Free: Omit the cheese or use a dairy-free alternative. The chipotle ranch marinade is already dairy-free.
- Higher Protein: Add an extra half-serving of chicken or a scoop of Greek yogurt instead of sour cream.
- Lighter Option: For a salad version that captures the same Southwest spirit, check out our Southwest Chicken Salad.
Serving Suggestions
Serve these burritos immediately with lime wedges for squeezing, a dollop of sour cream, or an extra drizzle of ranch dressing. For sides, keep it simple with tortilla chips and salsa, a light green salad, or grilled vegetables like zucchini and bell peppers. The flavors also pair wonderfully with a cold beer or a refreshing glass of iced tea.
Common Mistakes to Avoid
- Skipping the Marinade Time: Even 30 minutes makes a significant difference in flavor penetration. Don’t rush it.
- Overfilling the Tortilla: This is the number one cause of burrito blowouts. Use a moderate amount of filling to ensure a tight, secure roll.
- Using Cold Tortillas: A cold tortilla will crack and tear. Always warm them up first for the perfect pliable texture.
- Not Letting the Chicken Rest: Slicing the chicken immediately after grilling will cause all the precious juices to run out, leading to drier meat.
Storing Tips for the Recipe
- Refrigerator: Store assembled burritos tightly wrapped in foil or plastic wrap in the fridge for up to 3 days.
- Freezer: Wrap each burrito tightly in foil, then place them in a freezer-safe bag. They will keep for up to 3 months. Reheat from frozen in the oven at 375°F for 25-30 minutes, or until hot all the way through.
- Meal Prep: You can grill the chicken and prep all the fillings ahead of time. Store components separately in airtight containers in the fridge for up to 4 days and assemble burritos fresh each day.
Conclusion
This Easy Chipotle Ranch Grilled Chicken Burrito truly is a weeknight game-changer. It combines smoky, spicy, and creamy flavors in one incredibly satisfying package that is both simple to make and fun to eat. The versatility means you will never get bored, and it’s a surefire way to bring everyone to the table happy.
I hope this recipe becomes a trusted favorite in your home, just like it is in mine. If you are a fan of zesty, fiesta-inspired chicken dishes, you might also enjoy our Easy Applebees Fiesta Lime Chicken Copycat. And for another high-protein handheld option, our High-Protein Spicy Grilled Chicken Wraps are a must-try.
I would love to hear how your burritos turned out. Let me know in the comments what your favorite fillings are, and don’t forget to share your creations with @Harmonymeal on Pinterest. Happy cooking
FAQs about Easy Chipotle Ranch Grilled Chicken Burrito
How do you make chicken burritos easier?
Simplify by using pre-cooked or rotisserie chicken, store-bought chipotle ranch dressing, and pre-shredded cheese. Minimal chopping of fresh ingredients also speeds up preparation.
What is chipotle ranch made of?
Chipotle ranch typically combines classic ranch dressing ingredients (mayonnaise, buttermilk, herbs like dill and chives) with chipotle peppers in adobo sauce, which provides a smoky, spicy kick.
Can you put cooked chicken in a burrito?
Absolutely. Using cooked chicken, especially grilled or shredded, is ideal for burritos as it ensures the meat is tender and flavorful without needing additional cooking inside the burrito.
What’s a good side dish for burritos?
Excellent side dishes include a simple fresh salsa, guacamole with tortilla chips, a light salad, black beans, Mexican rice, or elote (Mexican street corn).
How do you make burritos not soggy?
Prevent sogginess by ensuring all fillings, especially rice and beans, are drained well and not overly wet. Toasting the tortilla briefly before filling can also create a slight barrier. Avoid overfilling.
Can I prepare burritos ahead of time?
Yes, you can assemble burritos ahead of time. Wrap them tightly in foil or plastic wrap and refrigerate for 1-2 days, or freeze for longer storage. Reheat in the microwave or oven.
Easy Chipotle Ranch Grilled Chicken Burrito
A simple yet flavorful burrito featuring smoky chipotle ranch grilled chicken wrapped with rice, beans, corn, and cheese for a quick and satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour
- Yield: 4 burritos 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican-American
Ingredients
- For the Chipotle Ranch Chicken:
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 1 (1 oz) packet dry ranch seasoning mix
- 2 tbsp adobo sauce from a can of chipotles in adobo (add 1 minced chipotle pepper for more heat)
- 2 tbsp olive oil
- 2 tbsp lime juice
- 1 tsp garlic powder
- For Assembling the Burritos:
- 4 large (10-inch) flour tortillas
- 1 cup cooked white or brown rice, warm
- 1 cup shredded Monterey Jack or cheddar cheese
- 1 (15 oz) can black beans, rinsed and drained
- 1 cup corn kernels (fresh, frozen/thawed, or canned)
- ½ cup diced red onion
- ½ cup fresh cilantro, chopped
- Optional for serving: sour cream, extra ranch dressing, hot sauce, lime wedges
Instructions
- Marinate the Chicken: In a medium bowl, whisk together the dry ranch seasoning, adobo sauce, olive oil, lime juice, and garlic powder. Add the chicken and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
- Grill the Chicken: Preheat your grill or a grill pan over medium-high heat. Grill the chicken for 6-8 minutes per side, or until fully cooked through (internal temperature of 165°F). Transfer to a cutting board and let it rest for 5 minutes before slicing into thin strips.
- Warm the Tortillas: Briefly heat the tortillas one at a time in a dry skillet over medium heat for about 30 seconds per side, or wrap them in a damp paper towel and microwave for 20-30 seconds.
- Assemble the Burritos: Lay a warm tortilla flat. In the lower third of the tortilla, layer a scoop of warm rice, a handful of black beans, corn, a portion of the grilled chicken strips, red onion, cheese, and cilantro.
- Fold and Roll: Fold the sides of the tortilla inward over the filling. Then, tightly roll the burrito from the bottom up, away from you, keeping the sides tucked in. For a secure hold, you can wrap the finished burrito in parchment paper or foil.
Notes
Store assembled burritos tightly wrapped in foil or plastic wrap in the fridge for up to 3 days. To freeze, wrap each burrito tightly in foil and place in a freezer-safe bag for up to 3 months. Reheat from frozen in the oven at 375°F for 25-30 minutes.
Nutrition
- Serving Size: 1 burrito
- Calories: 685
- Sugar: 5g
- Sodium: 980mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 8g
- Protein: 45g
- Cholesterol: 115mg
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