Description
These Chipotle Ranch Grilled Chicken Burritos are loaded with smoky grilled chicken, creamy chipotle ranch sauce, and all your favorite fixings. Perfect for a quick and delicious weeknight dinner!
Ingredients
Scale
- For the Chipotle Ranch:
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup buttermilk
- 1 packet (1 oz) ranch dressing mix
- 1–2 chipotle peppers in adobo sauce, minced
- 1 tablespoon adobo sauce (from the can)
- 1 clove garlic, minced
- Juice of 1 lime
- Salt and pepper to taste
- For the Chicken and Burritos:
- 1 1/2 lbs boneless skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 4 large flour tortillas (burrito size)
- 2 cups cooked rice (white or Mexican rice)
- 1 cup black beans, rinsed and drained
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup shredded Monterey Jack or cheddar cheese
- 1/2 cup chopped fresh cilantro
- 4 green onions, sliced
- 1 avocado, sliced (optional)
Instructions
- Make the Chipotle Ranch Dressing: In a medium bowl, whisk together mayonnaise, sour cream, buttermilk, ranch dressing mix, minced chipotle peppers, adobo sauce, minced garlic, lime juice, salt, and pepper. Set aside or refrigerate until ready to use.
- Prepare the Chicken: In a small bowl, mix olive oil, smoked paprika, garlic powder, cumin, salt, and pepper into a paste. Rub the paste all over the chicken breasts. Let marinate for at least 15 minutes at room temperature or up to 2 hours in the fridge.
- Grill the Chicken: Preheat a grill or grill pan to medium-high heat. Grill the chicken breasts for about 6-7 minutes per side, or until internal temperature reaches 165°F and juices run clear. Let rest for 5 minutes, then dice into bite-sized pieces.
- Warm the Tortillas: Wrap tortillas in a clean dish towel and microwave for 20-30 seconds or heat each in a dry skillet for about 15 seconds per side to make them pliable.
- Assemble the Burritos: Lay a warm tortilla flat. In the center, layer a scoop of cooked rice, black beans, corn, grilled chicken, shredded cheese, a generous drizzle of chipotle ranch dressing, chopped cilantro, green onions, and avocado slices (if using).
- Fold and Roll: Fold in the sides of the tortilla over the filling. Fold the bottom edge up and over the filling, tucking it tightly, then roll into a tight burrito. Repeat with remaining tortillas.
- Optional – Crisp the Burritos: Heat a dry skillet or griddle over medium heat. Place burritos seam-side down and cook for 2-3 minutes per side until golden brown and warmed through.
- Serve: Serve immediately with extra chipotle ranch dressing for dipping or drizzling.
Notes
To make this recipe gluten-free, use certified gluten-free tortillas. For extra smoky flavor, grill the corn and black beans briefly before adding. The chipotle ranch dressing can be made up to 3 days ahead and stored in the fridge.
Nutrition
- Calories: 710
- Sugar: 6g
- Fat: 32g
- Carbohydrates: 65g
- Protein: 38g