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Delicious chipotle ranch grilled chicken burrito sliced in half showing juicy grilled chicken, fresh vegetables, and creamy chipotle ranch sauce

Chipotle Ranch Grilled Chicken Burrito

A warm and hearty Tex-Mex burrito bursting with juicy grilled chicken, smoky chipotle ranch, fresh veggies, beans, and cheese, all wrapped in a soft flour tortilla. Perfect for meal prepping, gatherings, or a satisfying dinner.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Main Course
Cuisine Tex-Mex
Servings 4 servings
Calories 580 kcal

Ingredients
  

  • 2 large boneless skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt to taste
  • Black pepper to taste
  • 1 cup cooked white rice
  • 1 cup black beans drained and rinsed
  • 1 cup shredded lettuce
  • 1 large tomato diced
  • 1 avocado sliced
  • 1 cup shredded cheddar cheese
  • 4 large flour tortillas
  • 1 tablespoon chopped cilantro
  • 1 tablespoon lime juice
  • 1/2 cup mayonnaise
  • 3 tablespoons sour cream
  • 1 tablespoon fresh lime juice
  • 2 teaspoons chipotle peppers in adobo sauce finely chopped
  • 1 teaspoon garlic powder for sauce
  • 1 teaspoon onion powder for sauce
  • Salt to taste for sauce
  • Black pepper to taste for sauce

Instructions
 

  • Preheat your grill or grill pan over medium-high heat. Lightly oil the grill grates.
  • Slice the chicken breasts in half lengthwise to create thin cutlets.
  • In a small bowl, mix olive oil, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Rub this spice mix generously over both sides of the chicken cutlets.
  • Grill the chicken for about 4 to 5 minutes per side or until fully cooked and slightly charred. Remove from heat and let rest for 5 minutes before slicing into thin strips.
  • While the chicken rests, mix all the chipotle ranch sauce ingredients (mayonnaise, sour cream, fresh lime juice, chipotle peppers in adobo sauce, garlic powder, onion powder, salt, and pepper) in a small bowl. Whisk until smooth and creamy.
  • Warm the flour tortillas in a dry skillet or microwave for about 20 seconds until soft and pliable.
  • Assemble each burrito by layering rice, black beans, sliced grilled chicken, shredded lettuce, diced tomato, avocado slices, shredded cheddar cheese, and a generous drizzle of chipotle ranch sauce.
  • Sprinkle with fresh cilantro and a squeeze of lime juice.
  • Fold in the sides and roll up tightly. Toast seam-side down in a hot skillet for 1 to 2 minutes if a crispy finish is desired.
  • Slice in half and serve warm, or wrap for later.

Nutrition

Calories: 580kcalCarbohydrates: 38gProtein: 39gFat: 30gSodium: 820mgFiber: 7gSugar: 4g
Keyword chicken burrito, chipotle ranch, grilled chicken, burrito recipe, Tex-Mex, meal prep
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