Easy Chipotle Ranch Grilled Chicken Burrito
Smoky grilled chicken, creamy ranch, melty cheese, and seasoned rice wrapped in a warm tortilla and grilled to perfection — a bold, easy Tex-Mex favorite.
Ingredients
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1 lb boneless chicken breasts or thighs
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2 tbsp chipotle peppers in adobo, finely chopped
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1 tbsp adobo sauce
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1 tbsp lime juice
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1 tbsp olive oil
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1 garlic clove, minced
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½ tsp ground cumin
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Salt, to taste
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4 large flour tortillas (10–12 inch)
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1 cup cooked rice (cilantro lime recommended)
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1 cup black beans, drained and rinsed
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¾ cup shredded cheese (cheddar or Mexican blend)
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½ cup ranch dressing
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Optional: diced tomatoes, lettuce, avocado, sautéed peppers
Instructions
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In a bowl, mix chipotle peppers, adobo sauce, lime juice, olive oil, garlic, cumin, and salt. Add chicken and marinate 30 minutes to 24 hours.
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Grill chicken over medium-high heat for 5–6 minutes per side. Rest, then slice.
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Warm tortillas and prepare filling ingredients.
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Assemble each burrito with rice, beans, chicken, ranch, cheese, and optional toppings.
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Fold and roll tightly.
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Grill burritos seam-side down in a skillet until golden, 2–3 minutes per side.
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Slice and serve warm.
Notes
Use Greek yogurt ranch for a lighter version. Add jalapeños for more heat. Wrap and freeze for easy future meals.