Description
How to make juicy grilled chicken burritos with smoky chipotle ranch and crispy vegetables that satisfy every craving in just 30 minutes.
Ingredients
Scale
Chicken and Marinade
- 1.5 lbs boneless skinless chicken breasts, pounded to even thickness
- 2 tbsp olive oil
- 1 tsp chili powder
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/2 tsp salt
Chipotle Ranch Sauce
- 1/2 cup ranch dressing
- 2–3 chipotle peppers in adobo sauce, minced
- 1 tbsp adobo sauce from can
- 1 tsp lime juice
Burrito Assembly
- 4 large flour tortillas, 10-inch
- 1 cup cooked Spanish rice
- 1 can black beans, drained and rinsed
- 1 cup shredded Mexican cheese blend
- 1 cup lettuce, shredded
- 1 large tomato, diced
Instructions
- Season Chicken: Mix olive oil, chili powder, garlic powder, smoked paprika, and salt in a bowl. Rub this aromatic mixture all over the pounded chicken breasts, ensuring every surface is coated.
- Make Sauce: Combine ranch dressing, minced chipotle peppers, adobo sauce, and lime juice in a small bowl. Whisk until smooth and taste for heat level – add more chipotles if desired.
- Grill Chicken: Preheat grill to medium-high heat. Grill chicken for 6-7 minutes per side until internal temperature reaches 165°F. Let rest 5 minutes before slicing against the grain.
- Warm Tortillas: Heat tortillas in a dry skillet for 30 seconds per side or wrap in damp paper towels and microwave for 45 seconds. Keep warm under a clean kitchen towel.
- Slice Chicken: Cut the rested chicken into thin strips against the grain. This ensures tender bites and makes the chicken easier to distribute evenly in each burrito.
- Assemble Burritos: Spread chipotle ranch down center of each tortilla. Layer with rice, beans, chicken, cheese, lettuce, and tomatoes. Don’t overfill or rolling becomes impossible.
- Roll Tightly: Fold bottom edge over filling, fold in sides, then roll tightly away from you. Wrap in foil if serving later or slice in half immediately to show off those beautiful layers.
Notes
- Pound chicken to even thickness for uniform cooking and tender results.
- Store leftover chipotle ranch in refrigerator for up to one week.
- Substitute Greek yogurt for half the ranch dressing for lighter version.
- Warm tortillas before assembly to prevent cracking during rolling.
- Double the recipe and freeze assembled burritos for quick future meals.
- Slice chicken against the grain for maximum tenderness in every bite.
Allergy Information: Dairy, Gluten
Nutrition
- Calories: 485 calories
- Fat: 18g
- Carbohydrates: 45g
- Protein: 38g