Yummy Chipotle Ranch Grilled Chicken Burrito Recipe
Juicy grilled chicken, creamy chipotle ranch, melty cheese, and fresh toppings all wrapped in a warm, toasty tortilla—this Chipotle Ranch Grilled Chicken Burrito is the flavor-packed handheld meal you’ve been waiting for. It’s bold, satisfying, and way better than anything you’ll grab at a drive-thru.
This burrito combines smoky grilled chicken with a cool, tangy chipotle ranch that ties the whole thing together in one perfectly wrapped bite. It’s customizable, meal-prep friendly, and super easy to throw together for a quick lunch, dinner, or even make-ahead meal. Whether you’re craving something spicy, hearty, or just full of flavor, this recipe delivers every time.
Perfect for weeknights, weekend grilling, or feeding a hungry crowd, these burritos hit that perfect balance of creamy, crunchy, savory, and spicy—all wrapped in a toasted tortilla you can hold in one hand and devour with both.
Why You’ll Love This Burrito
- Flavor Explosion: Chipotle ranch adds creamy heat, grilled chicken brings smoky depth, and all the fixings keep it fresh and fun.
- Meal-Prep Friendly: Cook a batch of chicken and assemble burritos to enjoy throughout the week.
- Grill + Wrap Combo: Grilled chicken for char and flavor; grilled burrito for that satisfying golden crust.
- Easy to Customize: Add rice, beans, veggies, or swap the protein for steak, shrimp, or tofu.
- Better than Takeout: Homemade means healthier, fresher, and 100% crave-worthy.
Ingredients You’ll Need
For the Grilled Chicken:
- 1½ pounds boneless, skinless chicken breasts or thighs
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For the Chipotle Ranch Sauce:
- 1/2 cup ranch dressing
- 1–2 tablespoons chipotle peppers in adobo, finely minced
- 1 teaspoon lime juice
- Pinch of salt
For the Burritos:
- 4 large flour tortillas (burrito-size)
- 1 cup shredded cheddar or Monterey Jack cheese
- 1 cup cooked rice (optional)
- 1/2 cup black beans (optional)
- 1 cup shredded lettuce
- 1/2 cup diced tomatoes
- 1/4 cup diced red onion
- 1/4 cup chopped cilantro (optional)
Step-by-Step Instructions
1. Marinate the Chicken
In a large bowl, whisk together olive oil, lime juice, paprika, garlic powder, cumin, salt, and pepper. Add chicken and toss to coat. Let it marinate for at least 30 minutes or up to 4 hours in the fridge.
2. Grill the Chicken
Heat a grill or grill pan over medium-high heat. Cook the chicken for about 6–8 minutes per side, depending on thickness, until fully cooked and slightly charred. Internal temperature should reach 165°F. Let it rest for 5 minutes, then slice into strips.
3. Make the Chipotle Ranch Sauce
In a small bowl, stir together ranch dressing, chipotle peppers, lime juice, and salt. Taste and adjust heat to your preference. More chipotle = more kick.
4. Assemble the Burritos
Warm tortillas in the microwave or a dry skillet until pliable. Lay out each tortilla and layer with a spoonful of rice and black beans (if using), followed by sliced grilled chicken, cheese, lettuce, tomato, onion, and a drizzle of chipotle ranch. Sprinkle cilantro on top if using.
5. Wrap It Tight
Fold the sides of the tortilla inward, then roll it up from the bottom, tucking as you go to seal the burrito tightly.
6. Grill the Burrito
Heat a skillet or grill pan over medium heat. Place burritos seam-side down and grill for 2–3 minutes per side, until golden and crispy. This step locks everything in and gives it that irresistible texture.
7. Serve
Slice burritos in half and serve warm with extra chipotle ranch for dipping, lime wedges, or your favorite salsa.
Variations & Add-Ons
- Add Guacamole or Avocado Slices for creaminess
- Switch to Steak or Shrimp for a different protein
- Use Spicy Pepper Jack Cheese for an extra kick
- Add Corn, Jalapeños, or Pickled Red Onion for color and texture
- Make it Vegetarian with grilled veggies, tofu, or extra beans
How to Serve
- With Chips & Salsa: Classic combo that makes it a full meal
- As a Burrito Bowl: Skip the wrap and serve over a bed of lettuce or rice
- For Lunchboxes or Meal Prep: Wrap in foil and store in the fridge
- With a Side of Corn Salad or Coleslaw for crunch and balance
- With Extra Chipotle Ranch—because you’ll want to put it on everything
Pro Tips for Burrito Success
- Warm the Tortillas before assembling to prevent tearing
- Don’t Overstuff the burrito or it’ll be hard to roll and seal
- Rest the Chicken Before Slicing to keep it juicy
- Grill Seam-Side Down First to help seal the burrito
- Use Fresh Ingredients for the best texture and flavor contrast
Storage & Reheating
- Store Assembled Burritos: Wrap in foil and refrigerate up to 3 days
- Reheat: Warm on a skillet or in the oven at 375°F until heated through
- Freeze: Wrap tightly in foil and freeze for up to 2 months. Reheat wrapped in foil or defrost first for quicker warming
Nutrition Info (Approximate per burrito)
- Calories: 650
- Protein: 40g
- Carbs: 45g
- Fat: 32g
- Sodium: 880mg
- Fiber: 4g
Recipe Summary
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 4 burritos
FAQs
Can I make the chicken ahead of time?
Yes! Grilled chicken can be stored in the fridge for up to 4 days.
Is the chipotle ranch spicy?
It has a smoky heat. Start with 1 tbsp chipotle and add more to taste.
Can I skip grilling the burrito?
Sure, but grilling adds amazing texture and helps hold it together.
What’s the best cheese to use?
Cheddar, Monterey Jack, or pepper jack are all great melty options.
Can I use store-bought chipotle ranch?
Yes, but homemade gives you control over heat and flavor balance.
Conclusion
Chipotle Ranch Grilled Chicken Burritos are a delicious twist on a classic that brings together smoky heat, juicy grilled chicken, and creamy dressing in every bite. Whether you’re feeding a crowd or meal-prepping for the week, this recipe is bold, customizable, and incredibly satisfying. Wrap it, grill it, devour it—you’ll want this on your regular dinner rotation.
