Smoky & Zesty Chipotle Ranch Grilled Chicken Burrito
Experience a burst of smoky and zesty flavors with this grilled chicken burrito. Tender chipotle ranch marinated chicken is paired with rice, black beans, corn, and cheese, all wrapped in a warm tortilla.
Equipment
- medium bowl
- zip-top bag
- Grill or grill pan
- Tongs
- Cutting board
- Knife
- Microwave or Skillet (optional)
Ingredients
For the Chicken
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 1/2 cup chipotle ranch dressing
- 1 tbsp olive oil
- Salt and black pepper to taste
For the Burritos
- 8 large flour tortillas
- 1 cup cooked rice
- 1 can black beans 15 oz, rinsed and drained
- 1 cup shredded Monterey Jack or cheddar cheese
- 1/2 cup corn fresh, frozen, or canned
- 1/4 cup chopped fresh cilantro
Optional toppings
- Salsa
- Sour cream
- Guacamole
- Sliced jalapeños
- Lime wedges
Instructions
Marinate
- Combine chicken with dressing, olive oil, salt, and pepper in a bowl or bag. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours, ensuring the chicken is fully coated.
Grill
- Preheat grill to medium-high. Grill chicken 5-7 minutes per side until cooked through (165°F/74°C). Remove, rest, then shred or slice.
Prepare Fillings & Assemble
- While chicken cooks, heat black beans and corn, and warm tortillas. Lay a tortilla flat, then spoon rice, chicken, beans, corn, cheese, and cilantro down the center.
Roll & Serve
- Fold the sides of the tortilla over the filling, then fold the bottom flap up and roll tightly into a compact cylinder. Serve immediately with desired optional toppings like salsa or guacamole.
Notes
For extra convenience, you can meal prep components like cooked rice or shredded chicken ahead of time. Adjust the spice level by adding more chipotle or jalapeños to your liking. Leftover burritos can be wrapped individually in foil and refrigerated for up to 3 days; reheat in a microwave or oven until warmed through.