Chipotle Ranch Grilled Chicken Burrito
So, Here’s the Story With This Burrito
Oh man, if you’ve ever tried to grill chicken while simultaneously shooing a nosy dog out of your kitchen (or maybe that’s just me?), you know that not every dinner has to be a five-star affair. Let’s talk about this Chipotle Ranch Grilled Chicken Burrito I keep coming back to. The first time I made this, I totally charred the chicken, but it still tasted amazing, and my youngest insisted it was the best thing I’d ever made (which was either high praise or a dig at my usual Tuesday pasta—jury’s still out). I always end up making a bit too much ranch sauce, but honestly, who’s complaining about extra sauce?
Why I Keep Making This (And Maybe You Should Too)
I make this Chipotle Ranch Grilled Chicken Burrito when I’m craving something spicy but also creamy and comforting. My family goes nuts for the smoky chipotle flavor—plus, it’s pretty forgiving. (Once, I overcooked the rice, but the sauce covered all my sins.) If I’m feeling fancy, I’ll even grill some veggies on the side, but most times it’s just about getting dinner on the table without a meltdown. And hey, I don’t always feel like chopping a mountain of ingredients after work, so I’ll swap in pre-cooked stuff now and then. No one’s perfect, right?
What You’ll Need (But Don’t Sweat the Substitutes)
- 2 chicken breasts (or thighs—they’re juicier, and honestly, sometimes cheaper. Rotisserie chicken totally works if you’re rushed)
- 2 tablespoons olive oil
- 2 teaspoons chipotle chili powder (I’ve used smoked paprika in a pinch, not the same but still good)
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1/2 teaspoon salt (but taste as you go, I tend to go a bit light and fix later)
- 1/2 teaspoon black pepper
- 1 cup cooked rice (white, brown, heck even cauliflower rice if you must)
- 1 cup shredded cheddar or Monterey Jack (my grandmother swears by Tillamook, but store brand is fine)
- 1 cup lettuce—romaine is best but iceberg is fine, or baby spinach for the healthy vibes
- 1 tomato, diced (I sometimes skip if the tomatoes are sad at the store)
- 1/2 cup chipotle ranch dressing (either homemade—see below—or a good bottled one, I like Hidden Valley)
- 4 large flour tortillas (the big burrito ones, but I’ve used smaller wraps and just made more burritos)
- Optional: black beans, avocado, roasted corn, pickled jalapenos (these are the wild cards—throw in what your fridge offers)
How I Actually Throw This Together
- First, get your chicken marinating: In a big ol’ bowl, toss the chicken with olive oil, chipotle chili powder, garlic powder, cumin, salt, and pepper. I let it sit for at least 15 minutes, but honestly, sometimes it’s five because I’m impatient. No one’s noticed so far.
- Heat up your grill or a grill pan (a regular frying pan works too, just won’t get the fancy grill marks). Cook the chicken over medium-high for about 5-6 minutes per side. Don’t poke it too much; let it get a bit charred. This is where I usually sneak a taste to check the seasoning.
- Let the chicken rest for a few minutes (I know, it’s annoying to wait), then slice it into strips or chunky bites. Up to you—rustic is the word I use when it’s messy.
- Warm up your tortillas, either in a dry skillet or just zap them in the microwave for 15 seconds. I’ve forgotten this step before and regretted it; cold tortillas tear like nobody’s business.
- Assemble time! Pile rice, chicken, cheese, lettuce, tomato, and whatever extras you have onto each tortilla. Drizzle on chipotle ranch (go heavy or light, depends how saucy you are). Fold the sides, roll it up like you mean it.
- If you’re feeling ambitious, grill the whole burrito in a pan for 2-3 minutes per side to get it all golden and melty. But sometimes, dinner just needs to be done, so I skip this part. No shame.
Little Notes (Stuff I Learned the Hard Way)
- Double the ranch if you’re a dipper. The first time I made this, I ran out halfway through and had to improvise with yogurt (weird, but not terrible).
- Don’t overload the burrito! I always try to stuff too much and it explodes like a busted suitcase.
- If you make homemade chipotle ranch, I use this Serious Eats recipe (I leave out the sugar though—it’s sweet enough for me).
Variations That Actually Work (And One That Didn’t)
- Swap in grilled portobello mushrooms for a vegetarian vibe. Surprisingly meaty.
- One time I tried it with sriracha instead of chipotle—way too vinegary, wouldn’t do it again.
- Pulled pork instead of chicken is bonkers good if you have leftovers.
- I sometimes add a scoop of leftover Mexican street corn salad inside, but then I have to convince my kids it’s not “too weird.”
If You Don’t Have Fancy Equipment…
Grill pan is nice, but any heavy skillet will do. No microwave? Wrap your tortillas in foil and stick ‘em in the oven for a few minutes. Actually, I once used the toaster oven for this and it was fine (don’t tell the purists).
How Long It Keeps (If At All)
Store wrapped burritos in foil or airtight containers in the fridge for up to 2 days—though honestly, in my house it never lasts more than a day! The chicken by itself is great over salads the next day, too. I think the flavors blend better overnight, but that might just be wishful thinking.
How I Like to Serve It (And My Family’s Odd Quirks)
We usually pile on some extra chipotle ranch, a handful of tortilla chips, and pickles—yeah, weird, but my oldest insists. Sometimes I’ll serve with a big green salad if I’m feeling healthy, but usually, it’s just a big mess of burritos on a platter and everyone grabs their own.
Things I’ve Learned (Sometimes the Hard Way)
- Don’t rush the chicken; once I tried cranking up the heat to speed things up—ended up with burnt outside, raw inside. Not my finest moment.
- Let the chicken rest before slicing. If you cut it right away, all the juices run out and it’s sad and dry.
- Warm tortillas, always. Cold tortillas = tears (literally and figuratively).
FAQ (Real Questions I’ve Actually Gotten)
Can I make this with store-bought rotisserie chicken?
Oh, for sure—sometimes I do, especially when time is tight. Just shred it up and toss with a bit of the chipotle seasoning for extra flavor.
Is it super spicy?
Not really, unless you go wild on the chipotle. My kids are spice-wimps and they eat it (usually). But you can always dial it up or down.
Any way to make this dairy-free?
Hmm, I’ve tried with vegan cheese and cashew ranch. Not exactly the same vibe but it’s pretty darn close. Actually, I find it works better if you use avocado for creaminess, too.
Can I freeze these?
Technically yes, but the lettuce and tomato will get soggy. I freeze the burritos without veggies and add those fresh when I reheat. Not as good as fresh, but a solid lunch when you’re desperate.
Anyway, if you have some wild burrito ideas, send ‘em my way. I’m always game for a kitchen experiment… unless it involves raisins. Learned that the hard way.
Ingredients
- 2 large boneless, skinless chicken breasts
- 2 tablespoons chipotle peppers in adobo sauce, minced
- 1/2 cup ranch dressing
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 cup shredded lettuce
- 1 cup shredded cheddar cheese
- 1 medium tomato, diced
- 4 large flour tortillas
- Salt and black pepper to taste
Instructions
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1In a bowl, mix olive oil, chipotle peppers, garlic powder, smoked paprika, salt, and black pepper. Coat chicken breasts with the marinade and let sit for 10 minutes.
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2Preheat grill to medium-high heat. Grill chicken breasts for 6-7 minutes per side or until fully cooked. Remove from grill and slice into strips.
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3Warm flour tortillas on a skillet or in the microwave until pliable.
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4Spread a generous spoonful of ranch dressing on each tortilla. Layer with shredded lettuce, diced tomato, grilled chicken strips, and shredded cheddar cheese.
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5Fold in the sides and roll up the burritos tightly. Slice in half and serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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