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A close-up of a Chipotle Ranch Grilled Chicken Burrito, showing its golden-brown tortilla and savory fillings.

Spicy Chipotle Ranch Grilled Chicken Burrito

A flavorful grilled chicken burrito featuring a spicy chipotle ranch marinade, packed with rice, black beans, cheese, and fresh toppings. Perfect for a satisfying meal with a kick.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 4 burritos
Calories 650 kcal

Equipment

  • Medium bowl
  • Whisk
  • Grill or grill pan
  • Tongs
  • Knife
  • Cutting board
  • Dry skillet (optional)
  • Microwave (optional)
  • Oven (optional)

Ingredients
  

Chipotle Ranch Marinade

  • 1/2 cup prepared ranch dressing
  • 1-2 tablespoons canned chipotle peppers in adobo sauce minced
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • Salt and black pepper to taste

Chicken & Burritos

  • 1.5 lbs boneless, skinless chicken breasts or thighs cut into 1/2-inch thick strips
  • 8 large flour tortillas burrito size
  • 1 cup cooked rice white or brown
  • 1 cup black beans rinsed and drained
  • 1 cup shredded Monterey Jack or cheddar cheese
  • 1/2 red onion thinly sliced
  • 1 avocado diced
  • 1/4 cup fresh cilantro chopped
  • Salsa, sour cream, or extra ranch Optional: for serving

Instructions
 

Prepare the Marinade

  • In a medium bowl, whisk together ranch dressing, minced chipotle peppers in adobo, smoked paprika, garlic powder, salt, and pepper.

Marinate the Chicken

  • Add chicken strips to the marinade and toss to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 4 hours.

Grill the Chicken

  • Preheat your grill or grill pan over medium-high heat and lightly oil the grates. Grill chicken for 3-5 minutes per side until cooked through and charred, then let it rest and chop/shred.

Warm the Tortillas

  • While chicken rests, warm flour tortillas in a dry skillet, microwave, or oven until soft and pliable.

Assemble the Burritos

  • Lay a warm tortilla flat and layer rice, black beans, grilled chicken, shredded cheese, sliced red onion, diced avocado, and fresh cilantro.

Fold and Wrap

  • Fold in the sides of the tortilla, then fold up the bottom edge tightly and roll the burrito away from you to create a tight cylinder. Repeat for remaining burritos.

Serve

  • Serve immediately with your favorite sides or extra dips.

Notes

Adjust the amount of chipotle peppers to control the spiciness. For a vegetarian option, substitute chicken with seasoned tofu or extra beans and rice.