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This Chipotle Ranch Grilled Chicken Burrito mixes up tender smoky chicken, fresh veggies, and a luscious chipotle ranch sauce tucked in a soft tortilla. You get a flavor punch and serious comfort in every bite. Whip these up for a hungry crowd or set yourself up for tasty lunches without much work.
When I first made these, the whole house smelled like smoky chilis and sharp lime. My family could barely wait to eat. Now it’s our go-to when we just want something super tasty and filling without fuss.
Must-Have Ingredients
- Flour tortillas: Big, bendy ones roll up way easier, making the perfect wrap for all those fillings
- Cooked white or brown rice: Fluffy rice soaks up all those good flavors and keeps everything together
- Black beans: Creamy and protein-packed Don't forget to rinse 'em if they're canned
- Shredded cheddar or Monterey Jack cheese: Melts into gooey deliciousness Shredding your own gives the stretchiest melt
- Shredded lettuce: Adds a cool crunch Romaine or iceberg are both winners
- Diced tomatoes: Juicy bites of red goodness make it pop
- Corn kernels: Totally up to you, but sweet yellow corn is awesome Just drain if it’s from a can
- Chopped cilantro: Bright and herby bonus Only use the freshest, bright leaves
- Chipotle ranch dressing: The star sauce—smoky, creamy, tangy, and ties it all up Grab a quality bottle or DIY if you’ve got time
- Boneless skinless chicken breasts: Super juicy when marinated, and soaks up all those smoky spices Look for ones that feel plump and moist
- Olive oil: Lets the marinade cling and keeps the chicken from going dry A mellow oil works best
- Lime juice: Pops with fresh flavor—squeeze your own for max zing
- Chipotle chili powder: All about that fiery smoky punch Make sure it’s truly chipotle, not just generic chili powder
- Smoked paprika: Doubles down on smokiness Spanish types give a deep color and taste
- Garlic powder: Classic powerhouse A fresh jar is best for max flavor
- Onion powder: Adds that sneaky hint of sweet and savory
- Cumin: Warm and earthy Freshly ground if you want extra oomph
- Salt and pepper: Can’t skip these—they're the basics Taste and adjust as you build
How to Make It
- Get Ready to Assemble:
- Start by warming up your tortillas in a dry pan or microwave so they bend without breaking Then heat up your rice and beans to keep the fillings hot when wrapped
- Load Up the Fillings:
- Lay out one tortilla Add a spoon or two of chipotle ranch, followed by hot rice, black beans, grilled chicken strips, melty cheese, then pile on lettuce, tomatoes, and corn If you like, sprinkle on cilantro for freshness
- Roll and Seal:
- Fold the sides over the stuffing and roll it up tight from the bottom Make sure everything’s hugged in If you want a crispy edge, throw it seam-side down in a hot skillet for a minute
- Grill Your Chicken:
- Preheat a grill or grill pan to medium-high Lay your marinated chicken on the hot grates Cook about six to eight minutes per side, flipping once Inside should be white and juices clear Use a thermometer if you like: aim for one sixty five degrees F Let it sit five minutes before slicing to keep it juicy
- Marinate Your Chicken:
- Whisk up olive oil, lime juice, chipotle chili powder, smoked paprika, garlic powder, onion powder, cumin, salt, and pepper in a bowl Add the chicken, coat both sides, cover, and stash in the fridge for at least twenty minutes This makes the chicken stay tender and tasty all the way through
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Honestly, the chipotle ranch is my not-so-secret magic It pulls all the flavors together with a creamy, smoky twist Wrapping these up with my family always leads to someone sneaking in too much filling and cracking everyone up
Easy Storage
Wrap any burritos you’ve got left in foil and toss them in a sealed container in the fridge They’ll stay good for three days Reheat them straight on a pan or in the oven to keep that crisp outside Only hit the microwave if you’re really in a rush or don’t mind a softer wrap
Swap Ideas
Super flexible—sub chicken with steak, roasted veggies, or even tofu if you’re skipping meat No black beans? Toss in pinto beans Yogurt swaps in for chipotle ranch if you want to lighten things up Go for whole wheat or spinach tortillas for extra goodness
Serving Tips
These are awesome with a simple green salad or crunchy tortilla chips You can slice them in half and serve on a platter for party food Love it spicy? Extra chipotle ranch or jalapeño slices on the side do the trick For kids, just leave out the chipotle ranch and toss in what they like
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Fun Backstory
Burritos come straight from northern Mexico and Tex-Mex eats They started out as grab-and-go stuffed tortillas The grilled chicken, beans, and those bold chipotle spices are all about mixing tradition with modern twists and whatever’s handy
Frequently Asked Questions About Recipes
- → What type of chicken should I use?
Go for boneless, skinless chicken breast for best results, but if you want more flavor and tenderness, try thighs instead.
- → How do I make it less spicy?
Dial back the chipotle chili powder, or just pick a mild chipotle ranch dressing. That’ll cut the heat nicely.
- → Is it possible to prep burritos in advance?
Yep, you can make the fillings ahead, stash them, and just put everything together right before eating. Warm up whatever you need and roll them up fresh.
- → What can I use instead of black beans?
Pinto beans, refried beans, or even toss in some grilled veggies. All work great in these wraps.
- → Do I have to grill the wrapped burrito?
Grilling gives you a crispy, warm finish, but honestly, it’s totally up to you. It still tastes awesome when you just roll it up and chow down.