Description
Easy Chipotle Ranch Grilled Chicken Burrito is a flavorful weeknight meal. Tender chicken, smoky chipotle ranch, and fresh fillings make a fast, satisfying dinner.
Ingredients
Scale
- For the Chipotle Ranch Grilled Chicken:
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 1–2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 0.5 tsp cumin
- Salt and black pepper, to taste
- For the Creamy Chipotle Ranch Sauce:
- 0.5 cup mayonnaise
- 0.25 cup sour cream
- 1–2 chipotle peppers in adobo sauce, minced (plus 1 tbsp adobo sauce)
- 1 tbsp dry ranch seasoning mix
- 1 tbsp fresh lime juice
- For the Burrito Assembly:
- 8 large flour tortillas
- 1 cup shredded Monterey Jack cheese
- 2 cups shredded lettuce
- 1 (15-oz) can black beans, rinsed and drained
- 1 (15-oz) can corn, drained
- 1 avocado, sliced or diced
- Optional Extras & Finishing Touches:
- Fresh cilantro, chopped
- 0.25 cup pickled red onions
Instructions
- Prep Your Chicken:: First things first, let’s get that chicken ready. Grab your boneless, skinless chicken breasts and cut them into even, bite-sized pieces. I aim for about 1-inch chunks, because they cook faster and fit better in the burrito. Toss these chicken pieces in a bowl with the olive oil, smoked paprika, garlic powder, cumin, salt, and pepper. Give it a good mix with your hands – honestly, it’s the best way to ensure every piece is coated. You want to see that vibrant red hue from the paprika; it smells amazing already! Let it sit for a few minutes while you get your grill going.
- Whip Up the Creamy Chipotle Ranch Sauce:: While the chicken is marinating, let’s make the sauce that truly ties this dish together. In a small bowl, combine the mayonnaise, sour cream, minced chipotle peppers, a tablespoon of adobo sauce from the can, dry ranch seasoning mix, and the fresh lime juice. Stir it all together until it’s super smooth and creamy. Taste it! Does it need more lime? More spice? This is your sauce, so adjust it to your liking. I sometimes add a tiny pinch of sugar if the lime is extra tart. It should be a beautiful, pale orange, smelling tangy and smoky.
- Grill the Chicken:: Heat your grill or a grill pan to medium-high heat. Once it’s hot, lightly oil the grates. Carefully place your seasoned chicken pieces onto the grill, making sure not to overcrowd the pan – we want a nice sear, not steamed chicken! Cook for about 3-4 minutes per side, until the chicken is cooked through and has those lovely charred grill marks. The smell of the smoky paprika hitting the grill is just fantastic. Don’t overcook it, hon, or it’ll be dry! Transfer the cooked chicken to a plate and let it rest for a few minutes; this keeps it juicy.
- Warm Those Tortillas:: This is a step I used to skip, and oh, the cracked burritos I endured! Take your large flour tortillas and warm them individually on a dry skillet over medium heat for about 15-20 seconds per side, or until they’re soft and pliable. You can also wrap them in a damp paper towel and microwave them for about 30 seconds. This makes them so much easier to roll and prevents tearing. Trust me on this, it’s a game-changer for your burrito assembly!
- Assemble Your Burrito:: Now for the fun part! Lay a warm tortilla flat. Start with a sprinkle of shredded cheese down the center. Then, add a generous spoonful of your grilled chipotle ranch chicken. Next, pile on some shredded lettuce, black beans, corn, and a few slices of avocado. Don’t overfill it like I always want to do – that’s a recipe for a messy explosion! You want enough filling to be satisfying but still manageable for rolling. This is where you can be creative and add any extra toppings you love.
- Roll It Up and Enjoy!:: To roll your burrito, fold in the sides of the tortilla first, then fold up the bottom edge tightly over the filling. Roll it up from the bottom, tucking in the filling as you go, until you have a neat, tight burrito. If you want, you can briefly grill or pan-fry the rolled burrito seam-side down for a minute or two to get a slightly crispy exterior and help the cheese melt, which I sometimes do for extra oomph. Slice it in half diagonally and admire your handiwork. It should look like a vibrant, flavor-packed package, ready to be devoured!