Chipotle Ranch Grilled Chicken Burritos
These burritos are generous and flavorful, featuring charred grilled chicken, creamy chipotle ranch, and lots of fresh ingredients, making them highly customizable and easy to prepare.
Ingredients
For the Chicken
- 2 pieces chicken breasts Thighs also work and stay extra juicy
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cumin
- to taste Salt and pepper
For the Burrito Filling
- 1 cup cooked rice White, brown, or cilantro-lime rice
- 1 cup black beans Drained and rinsed
- 1/2 cup corn Fresh or canned, thaw if frozen
- 1 cup fresh vegetables Lettuce, tomatoes, bell peppers—use what you like
- 1/2 cup chipotle ranch dressing Store-bought or homemade
- 4 pieces large tortillas Burrito-size wraps are easiest for rolling
Instructions
Preparation
- Preheat the grill to medium-high heat. Clean the grates and oil lightly to prevent sticking.
- Make the seasoning mix. In a bowl, stir together olive oil, smoked paprika, garlic powder, onion powder, cumin, salt, and pepper.
- Coat the chicken. Rub the spice mixture over both sides of the chicken breasts.
- Grill the chicken for about 6–7 minutes per side, or until the thickest part reaches 165°F / 74°C (best checked with a thermometer).
- Rest the chicken off the grill for 3–5 minutes before slicing.
- Warm the tortillas on the grill for about 30 seconds per side, just until pliable with a little toast.
Assembly
- On each tortilla, layer: rice, black beans, corn, fresh vegetables, sliced grilled chicken, then drizzle with chipotle ranch.
- Wrap tightly. Fold in the sides, then roll from the bottom up, keeping the filling snug.
- Serve immediately. Optional: put the wrapped burrito seam-side down on the grill for 30–60 seconds to 'seal' it and add crunch.
Notes
For best texture, store components in separate airtight containers for up to 3-4 days. Reheat chicken/rice/beans until steaming hot.