Easy Grilled Chipotle Ranch Chicken Burritos
Packed with smoky grilled chicken and a dreamy, spicy-cool chipotle ranch dressing, these loaded burritos bring your favorite Mexican restaurant flavors right into your kitchen with surprising ease.
Equipment
- Grill or grill pan
- Cutting board
- Bowl
- Whisk
- Skillet (optional, for warming tortillas)
Ingredients
For the Chicken
- 1 lb boneless, skinless chicken breasts or thighs
- 1 to 2 olive oil tablespoons
- 1 to 2 chipotle powder tablespoons
- 1 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- Salt and black pepper to taste
For the Chipotle Ranch Dressing
- 1/2 cup mayonnaise
- 1/4 cup buttermilk
- 2 tbsp sour cream or Greek yogurt
- 1 tbsp fresh lime juice
- 1 to 2 chipotles in adobo sauce minced
- 1 tsp adobo sauce from the can
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp dried dill
- Salt and pepper to taste
For the Burritos (Fillings - as desired)
- 4 to 6 large flour tortillas burrito size
- Cooked rice (white or brown)
- Cooked black beans or pinto beans
- Shredded cheese (Monterey Jack, cheddar, or a blend)
- Diced tomatoes
- Shredded lettuce
- Diced red onion optional
- Fresh cilantro chopped, optional
- Avocado or guacamole optional
Instructions
- Step 1: Prep the Chicken: Pat chicken dry. In a bowl, toss chicken with olive oil, chipotle powder, cumin, paprika, garlic powder, salt, and pepper until coated.
- Step 2: Grill Chicken: Grill chicken on a grill or grill pan over medium-high heat for 5-7 minutes per side until cooked through (internal temp 165°F). Rest chicken on a cutting board for a few minutes, then dice or shred.
- Step 3: Make Chipotle Ranch Dressing: In a medium bowl, whisk together mayonnaise, buttermilk, sour cream (or yogurt), lime juice, minced chipotles, adobo sauce, garlic powder, onion powder, dried dill, salt, and pepper until smooth. Adjust seasoning/heat to taste.
- Step 4: Warm Tortillas: Warm tortillas according to package directions until pliable (microwave, dry skillet, or oven).
- Step 5: Assemble Burritos: Lay a warm tortilla flat. Spread a generous amount of chipotle ranch dressing down the center.
- Step 6: Layer Fillings: Pile on cooked rice, black beans, grilled chicken, shredded cheese, diced tomatoes, and shredded lettuce. Add optional red onion, cilantro, or avocado.
- Step 7: Roll Burritos: Fold in the sides of the tortilla. Grab the bottom edge and tightly roll it up over the fillings, tucking everything in as you go, until you have a secure burrito.
- Step 8: Serve: Serve immediately, with extra chipotle ranch dressing on the side for dipping if desired.
Notes
Don't overcook the chicken; cook just until 165°F internal temp, and let it rest for 5-10 minutes before cutting or shredding. Warm tortillas are key for easy rolling. Don't overstuff the burritos. The chipotle ranch dressing can be made a day or two in advance to allow flavors to meld. Prep all your fillings before assembling for a smooth process.
Customization: Swap chicken for grilled steak, shrimp, pork, ground turkey, or tofu/tempeh. For vegetarian/vegan, use extra beans, grilled veggies, or plant-based meat substitute, and use vegan mayo, plant-based milk/vinegar, and vegan sour cream/yogurt for the dressing. Adjust heat with fewer or more chipotles/adobo sauce or adding cayenne. Experiment with different cheeses like Pepper Jack or Colby Jack. Add grilled corn, sauteed peppers/onions, roasted sweet potatoes, or pickled jalapeños for extra veggies. Turn it into a bowl or salad by layering ingredients without the tortilla.
Storage: Store assembled burritos individually wrapped in plastic wrap or foil in the fridge for 2-3 days (lettuce may wilt). Store leftover components (chicken, dressing, rice, beans) separately in airtight containers in the fridge for up to 3-4 days. Reheat assembled burritos in the microwave (vented) or a dry skillet for a crispier shell. If planning to freeze, assemble without lettuce and fresh tomatoes, adding them after reheating.