Spice Up Dinner with a Chipotle Ranch Grilled Chicken Burrito
This Chipotle Ranch Grilled Chicken Burrito combines smoky, spicy chicken with creamy ranch and fresh vegetables wrapped in a warm flour tortilla. It is a versatile, affordable, and flavorful meal that suits quick lunches, casual dinners, or meal prepping.
- Prep Time: 30
- Cook Time: 15
- Total Time: 45 minutes
- Yield: 4 1x
Ingredients
Scale
- 2 chicken breasts or thighs
- 1 tablespoon smoked paprika
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 4 large flour tortillas
- 1 cup cooked rice
- 1 cup black beans or pinto beans, warmed
- 1 cup shredded cheese
- 1 cup shredded lettuce or mixed greens
- 1 medium tomato, diced
- 1 avocado or ½ cup guacamole (optional)
- ½ cup ranch dressing
Instructions
- Combine smoked paprika, chili powder, ground cumin, garlic powder, salt, and pepper in a bowl.
- Rub the seasoning mixture evenly over the chicken pieces. Drizzle with olive oil and let marinate for 20 minutes to 2 hours.
- Heat a grill pan or outdoor grill to medium-high. Grill chicken for 6-8 minutes per side until fully cooked (internal temperature 165°F/74°C).
- Remove chicken from grill and rest for 5 minutes, then slice into strips.
- Warm tortillas to make them flexible.
- Lay a tortilla flat and layer rice and beans in the center. Add sliced chicken on top.
- Drizzle ranch dressing over the chicken, then add shredded cheese, lettuce, diced tomato, and avocado or guacamole.
- Fold the sides of the tortilla inward and roll from the bottom up to form a burrito. Optionally, toast the burrito seam side down in a grill pan for 1-2 minutes.
- Serve immediately.
Notes
For extra heat, increase chili powder or add sliced jalapeños.
Substitute any fillings as preferred for variety or dietary needs.
To keep burritos intact, warm tortillas thoroughly before assembling.