Chipotle Ranch Grilled Chicken Burrito Recipe: Smoky, Creamy, and Satisfying

If you’re craving a hearty handheld meal that’s bursting with flavor, the Chipotle Ranch Grilled Chicken Burrito will quickly become your go-to. This recipe combines juicy grilled chicken marinated in smoky chipotle seasoning, fluffy rice, melty cheese, and crisp veggies, all tied together with a creamy chipotle ranch sauce. Wrapped up in a warm tortilla, it’s the perfect mix of bold and comforting flavors.

Whether you’re cooking for the family, meal prepping for the week, or hosting a casual get-together, this burrito is a crowd-pleaser. The chipotle ranch brings a tangy heat that pairs beautifully with the grilled chicken, while the tortilla grilling step adds irresistible texture and seals everything inside.

Why You’ll Love This Recipe

• Bold, layered flavors – Smoky chipotle, tangy ranch, creamy cheese.

• Customizable – Add your favorite fillings and adjust spice level.

• Meal prep friendly – Make components ahead for quick assembly.

• Great for on-the-go meals – Stays wrapped and ready.

• Restaurant quality at home – Save money and skip the takeout line.

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Ingredients You’ll Need

For 4 large burritos:

For the Chicken

• 1 ½ lbs (680 g) boneless, skinless chicken breasts or thighs

• 2 tablespoons olive oil

• 1 tablespoon chipotle chili powder

• 1 teaspoon smoked paprika

• ½ teaspoon cumin

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• ½ teaspoon salt

• ¼ teaspoon black pepper

• Juice of 1 lime

For the Chipotle Ranch Sauce

• ½ cup ranch dressing

• 1–2 chipotle peppers in adobo sauce, finely minced (adjust for spice)

• 1 teaspoon adobo sauce from the can

• 1 teaspoon lime juice

For the Burrito Assembly

• 4 large flour tortillas (10–12 inches)

• 2 cups cooked white or brown rice (or cilantro-lime rice)

• 1 cup shredded cheddar or Monterey Jack cheese

• 1 cup shredded lettuce

• 1 cup diced tomatoes or pico de gallo

• ½ cup black beans (optional)

• ½ cup corn kernels (optional)

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Step-by-Step Instructions

Step 1: Marinate the Chicken

1. In a small bowl, combine olive oil, chipotle chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, pepper, and lime juice.

2. Coat chicken evenly with the marinade.

3. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.

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Step 2: Grill the Chicken

1. Preheat grill or grill pan to medium-high heat.

2. Grill chicken for 5–6 minutes per side, or until internal temperature reaches 165°F (74°C).

3. Transfer to a cutting board and let rest for 5 minutes before slicing into strips.

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Step 3: Make the Chipotle Ranch Sauce

1. In a small bowl, combine ranch dressing, minced chipotle peppers, adobo sauce, and lime juice.

2. Stir until smooth. Adjust spice level to taste.

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Step 4: Assemble the Burritos

1. Warm tortillas for a few seconds on the grill or in a dry skillet to make them pliable.

2. Spread a spoonful of chipotle ranch sauce in the center of each tortilla.

3. Layer with rice, grilled chicken strips, cheese, lettuce, tomatoes, and optional beans or corn.

4. Drizzle more chipotle ranch sauce over the fillings.

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Step 5: Roll and Grill

1. Fold the sides of the tortilla inward, then roll tightly from the bottom up.

2. Place seam-side down on the grill or skillet for 1–2 minutes per side until golden and crispy.

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Step 6: Serve

• Cut in half, serve warm, and enjoy with extra chipotle ranch sauce for dipping.

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Tips for the Best Chipotle Ranch Grilled Chicken Burrito

• Warm tortillas before filling – Prevents tearing and makes rolling easier.

• Rest chicken before slicing – Keeps it juicy.

• Control the heat – Use fewer chipotle peppers for a milder flavor.

• Double the sauce – It’s great as a dip for chips or drizzle for salads.

• Grill after rolling – Seals the burrito and adds crunch.

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Flavor Variations

• Low-carb version – Use low-carb tortillas or lettuce wraps.

• Veggie-packed – Add grilled bell peppers and onions.

• Extra cheesy – Add queso sauce inside before rolling.

• Breakfast twist – Add scrambled eggs and breakfast potatoes.

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Serving Suggestions

• With tortilla chips – Pair with guacamole, salsa, or queso dip.

• As a burrito bowl – Skip the tortilla and layer everything in a bowl.

• With a side salad – Balance the richness with a crisp salad.

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Storing and Reheating

• Refrigerate: Wrap in foil and store in the fridge for up to 3 days.

• Freeze: Wrap tightly in foil and plastic wrap; freeze for up to 2 months.

• Reheat: In the oven at 350°F (175°C) for 15–20 minutes, or microwave (unwrap foil first) for 2–3 minutes.

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Nutritional Information (per burrito, approx.)

• Calories: 630

• Protein: 40g

• Carbohydrates: 48g

• Fat: 29g

• Fiber: 4g

• Sugar: 5g

Values vary depending on tortilla size and toppings used.

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Frequently Asked Questions

1. Can I use pre-cooked chicken?
Yes—season and warm it before assembling for quicker prep.

2. Can I make this vegetarian?
Swap chicken for grilled portobello mushrooms, tofu, or seasoned black beans.

3. How spicy is the chipotle ranch?
Medium spice—adjust by adding or reducing chipotle peppers.

4. Can I meal prep these burritos?
Yes—assemble, wrap tightly, and store in the fridge or freezer. Grill or heat before serving.

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Final Thoughts

The Chipotle Ranch Grilled Chicken Burrito is everything you want in a handheld meal—smoky, creamy, cheesy, and full of fresh flavors. It’s hearty enough to be satisfying on its own, but easy to customize to your tastes.

Whether you’re making a quick weeknight dinner, prepping lunches, or hosting a casual gathering, this burrito is sure to become a repeat favorite.

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