Chipotle Ranch Grilled Chicken Burrito: A Flavorful Recipe You Must Try

Chipotle Ranch Grilled Chicken Burrito is a delightful fusion of flavors that brings a taste of the Southwest right to your kitchen. As someone who has always been captivated by the vibrant and bold tastes of Mexican cuisine, I find this dish to be a perfect representation of comfort food that is both satisfying and easy to prepare. The combination of grilled chicken marinated in a zesty chipotle ranch dressing, wrapped in a warm tortilla, creates a mouthwatering experience that is hard to resist.

This burrito not only boasts a rich history rooted in Mexican culinary traditions but also reflects the modern twist that many food lovers crave today. People adore this dish for its incredible taste and texture; the smoky flavor of the chipotle paired with the creaminess of the ranch dressing elevates the grilled chicken to new heights. Plus, the convenience of making a Chipotle Ranch Grilled Chicken Burrito at home means you can enjoy this delicious meal anytime you desire, making it a favorite for busy weeknights or casual gatherings with friends and family.

Ingredients:

• For the Chipotle Ranch Sauce:
• 1 cup ranch dressing
• 2 tablespoons chipotle peppers in adobo sauce, minced
• 1 tablespoon lime juice
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• For the Grilled Chicken:
• 2 large chicken breasts (about 1 pound)
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• For the Burrito Assembly:
• 4 large flour tortillas (10-inch)
• 1 cup cooked rice (white or brown)
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn (canned or frozen)
• 1 cup shredded cheese (cheddar or Mexican blend)
• 1 cup diced tomatoes
• 1 avocado, sliced
• Fresh cilantro, chopped (for garnish)

Preparing the Chipotle Ranch Sauce

1. In a medium bowl, combine the ranch dressing, minced chipotle peppers, lime juice, garlic powder, and onion powder.
2. Whisk the ingredients together until well blended. Taste the sauce and season with salt and pepper as needed. If you prefer a spicier kick, feel free to add more chipotle peppers.
3. Cover the bowl with plastic wrap and refrigerate the sauce for at least 30 minutes to allow the flavors to meld. This step is crucial for enhancing the taste of the sauce.

Preparing the Grilled Chicken

1. While the sauce is chilling, let’s prepare the chicken. Start by placing the chicken breasts between two sheets of plastic wrap or parchment paper. Use a meat mallet or rolling pin to pound the chicken to an even thickness, about 1 inch thick. This ensures even cooking.
2. In a small bowl, mix together the olive oil, chili powder, cumin, smoked paprika, salt, and pepper. This will be our marinade for the chicken.
3. Rub the marinade all over the chicken breasts, making sure they are well coated. Let the chicken marinate for at least 15 minutes at room temperature, or up to 2 hours in the refrigerator for more flavor.
4. Preheat your grill or grill pan over medium-high heat. If you’re using a grill, make sure to oil the grates to prevent sticking.
5. Once the grill is hot, place the marinated chicken breasts on it. Grill for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). The chicken should have nice grill marks and be cooked through.
6. Once cooked, remove the chicken from the grill and let it rest for 5 minutes. This allows the juices to redistribute, keeping the chicken moist.
7. After resting, slice the chicken into thin strips. Set aside while we prepare the burrito assembly.

Assembling the Burrito

1. Start by warming the flour tortillas. You can do this by placing them on a hot skillet for about 30 seconds on each side or wrapping them in a damp paper towel and microwaving them for about 20 seconds. Warm tortillas are easier to roll and less likely to tear.
2. Lay a warm tortilla flat on a clean surface. Begin by adding about 1/4 cup of cooked rice in the center of the tortilla.
3. Next, add a generous scoop of black beans on top of the rice, followed by a scoop of corn. I usually go for about 1/4 cup of each, but feel free to adjust based on your preference.
4. Now, add a handful of sliced grilled chicken on top of the beans and corn. Don’t be shy; this is the star of the burrito!
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Conclusion:

In summary, the Chipotle Ranch Grilled Chicken Burrito is an absolute must-try for anyone looking to elevate their meal game. This recipe combines the smoky, spicy flavors of chipotle with the creamy, zesty notes of ranch dressing, creating a delightful explosion of taste in every bite. Not only is it incredibly satisfying, but it also offers a perfect balance of protein, veggies, and carbs, making it a wholesome option for lunch or dinner. For serving suggestions, consider pairing your burrito with a side of homemade guacamole or a fresh corn salsa to add an extra layer of flavor. If you’re feeling adventurous, you can easily customize this recipe by swapping out the grilled chicken for grilled shrimp or even a hearty black bean mix for a vegetarian twist. You could also experiment with different toppings like avocado slices, shredded cheese, or even a sprinkle of fresh cilantro to make it your own. I encourage you to give this Chipotle Ranch Grilled Chicken Burrito a try! I promise you won’t be disappointed. Once you’ve made it, I’d love to hear about your experience. Did you add your own twist? What did you think of the flavors? Share your thoughts and any variations you tried in the comments below. Happy cooking! Print

Chipotle Ranch Grilled Chicken Burrito: A Flavorful Recipe You Must Try
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• Author: Maria
• Total Time: 75 minutes
• Yield: 4 burritos 1x
Print Recipe
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Description
these Grilled Chicken Burritos are a flavorful and satisfying meal, featuring tender grilled chicken, fresh ingredients, and a zesty Chipotle Ranch Sauce. Perfect for a quick dinner or lunch, they are easy to assemble and packed with deliciousness.
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Ingredients
Scale 1x2x3x
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• 1 cup ranch dressing
• 2 tablespoons chipotle peppers in adobo sauce, minced
• 1 tablespoon lime juice
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 2 large chicken breasts (about 1 pound)
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 4 large flour tortillas (10-inch)
• 1 cup cooked rice (white or brown)
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn (canned or frozen)
• 1 cup shredded cheese (cheddar or Mexican blend)
• 1 cup diced tomatoes
• 1 avocado, sliced
• Fresh cilantro, chopped (for garnish)
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Instructions
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1. In a medium bowl, combine the ranch dressing, minced chipotle peppers, lime juice, garlic powder, and onion powder.
2. Whisk the ingredients together until well blended. Taste the sauce and season with salt and pepper as needed. If you prefer a spicier kick, feel free to add more chipotle peppers.
3. Cover the bowl with plastic wrap and refrigerate the sauce for at least 30 minutes to allow the flavors to meld.
4. Place the chicken breasts between two sheets of plastic wrap or parchment paper. Use a meat mallet or rolling pin to pound the chicken to an even thickness, about 1 inch thick.
5. In a small bowl, mix together the olive oil, chili powder, cumin, smoked paprika, salt, and pepper.
6. Rub the marinade all over the chicken breasts, ensuring they are well coated. Let the chicken marinate for at least 15 minutes at room temperature, or up to 2 hours in the refrigerator.
7. Preheat your grill or grill pan over medium-high heat, oiling the grates if using a grill.
8. Grill the marinated chicken breasts for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C).
9. Remove the chicken from the grill and let it rest for 5 minutes before slicing it into thin strips.
10. Warm the flour tortillas on a hot skillet for about 30 seconds on each side or wrap them in a damp paper towel and microwave for about 20 seconds.
11. Lay a warm tortilla flat on a clean surface. Add about 1/4 cup of cooked rice in the center.
12. Add a generous scoop of black beans on top of the rice, followed by a scoop of corn.
13. Add a handful of sliced grilled chicken on top of the beans and corn.
14. Top with shredded cheese, diced tomatoes, and avocado slices.
15. Drizzle with the prepared Chipotle Ranch Sauce and sprinkle with fresh cilantro.
16. Fold the sides of the tortilla over the filling, then roll it up tightly from the bottom to the top. Repeat with remaining tortillas and filling.
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Notes
• For extra flavor, let the chicken marinate longer.
• Prep Time: 45 minutes
• Cook Time: 18 minutes