Quick Chipotle Ranch Grilled Chicken Burrito for Busy Weeknights
A bold and satisfying burrito packed with smoky grilled chicken, rice, beans, fresh veggies, and creamy chipotle ranch dressing.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 burritos
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Ingredients
- 2 boneless skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 1 tablespoon chipotle chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 4 large flour tortillas
- 1 cup cooked white or brown rice
- 1 cup black beans, drained and rinsed
- 1 cup shredded cheddar or Monterey Jack cheese
- 1 cup shredded lettuce
- 1/2 cup diced tomatoes
- 1/2 cup corn kernels (optional)
- 1/4 cup chopped cilantro (optional)
- 1/2 cup chipotle ranch dressing
Instructions
1. In a bowl, whisk together olive oil, lime juice, chipotle chili powder, smoked paprika, garlic powder, onion powder, cumin, salt, and pepper.
2. Coat the chicken in the marinade, cover, and refrigerate for at least 20 minutes.
3. Preheat a grill or grill pan to medium-high heat.
4. Grill the chicken for 6–8 minutes per side until fully cooked, then let rest for 5 minutes before slicing into strips.
5. Warm the tortillas until soft and pliable.
6. Heat the rice and black beans if needed.
7. Lay each tortilla flat and spread chipotle ranch dressing in the center.
8. Add rice, black beans, grilled chicken, cheese, lettuce, tomatoes, corn, and cilantro.
9. Fold in the sides and roll tightly into a burrito.
10. Serve immediately or grill briefly for a crispy exterior.
Notes
Marinate the chicken longer for deeper flavor.
Use store-bought or homemade chipotle ranch dressing.
Wrap burritos in foil to keep them warm if serving later.
Customize with avocado, jalapeños, or sour cream for extra flavor.