Easy Chipotle Ranch Grilled Chicken Burrito

This Easy Chipotle Ranch Grilled Chicken Burrito is one of my favorite quick meals—loaded with smoky, spicy grilled chicken, creamy chipotle ranch sauce, and fresh, colorful toppings all wrapped in a warm tortilla. It’s hearty, flavorful, and customizable, making it perfect for a weeknight dinner, meal prep, or a fun weekend cookout.

Why You’ll Love This Recipe

I love how this recipe brings together bold flavors and fresh ingredients. The chicken is juicy and perfectly seasoned with smoky spices, while the chipotle ranch adds a creamy, tangy kick that ties everything together. It’s easy to prep ahead, simple to assemble, and endlessly adaptable depending on what I have on hand. Each bite is a perfect mix of spicy, cool, and savory.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Chicken Marinade
Boneless skinless chicken breasts or thighs
Olive oil
Fresh garlic, minced
Lime juice (fresh is best)
Chipotle chili powder or adobo sauce
Smoked paprika
Ground cumin
Salt and black pepper

For the Chipotle Ranch Sauce
Ranch dressing (use your favorite brand)
Chipotle peppers in adobo sauce
Lime juice
Garlic powder
Salt to taste

For the Burrito Filling
Grilled chicken, sliced
Fresh chopped tomatoes
Diced red onion
Fresh cilantro leaves
Jalapeño slices or chopped green chili (optional)
Lettuce or spinach (optional)
Shredded cheese (cheddar, Monterey Jack, or Mexican blend)
Sliced avocado or a scoop of guacamole
Cooked rice (white, brown, or cilantro-lime rice)

Directions

1. I start by marinating the chicken. In a bowl, I whisk together olive oil, minced garlic, lime juice, chipotle chili powder (or adobo sauce), smoked paprika, cumin, salt, and black pepper.
2. I add the chicken and coat it well with the marinade, then cover and refrigerate for at least 30 minutes (or up to 4 hours for deeper flavor).
3. I preheat my grill or grill pan to medium-high heat. I grill the chicken for about 5–6 minutes per side, or until cooked through and nicely charred. I let it rest for 5 minutes, then slice it thinly.
4. To make the chipotle ranch sauce, I blend ranch dressing, chipotle peppers in adobo sauce, lime juice, garlic powder, and a pinch of salt until smooth. I adjust the spice level by adding more or fewer chipotle peppers.
5. To assemble the burritos, I lay a large tortilla flat and spread a spoonful of chipotle ranch sauce over the center.
6. I add a layer of rice, sliced grilled chicken, chopped tomatoes, diced onion, cilantro, lettuce or spinach, shredded cheese, and avocado or guacamole.
7. I drizzle a bit more chipotle ranch over the top, then fold in the sides and roll tightly to form the burrito.
8. For a toasted finish, I heat the wrapped burrito on a skillet or grill for 1–2 minutes per side until golden and slightly crisp.

Servings and Timing

This recipe makes 4 large burritos. The total time is about 40 minutes, including 10 minutes of prep, 20 minutes of marinating, and 10 minutes of grilling and assembly.

Variations

Sometimes I swap the grilled chicken for steak, shrimp, or even roasted veggies for a vegetarian version. I also like adding black beans or corn for extra texture and protein. For a lighter option, I skip the tortilla and make a burrito bowl instead. If I want extra heat, I add a dash of hot sauce or sprinkle some crushed red pepper.

Storage/Reheating

I store leftover components separately in airtight containers in the refrigerator for up to 3 days. To reheat, I warm the chicken and rice before assembling fresh burritos. Fully assembled burritos can be wrapped tightly in foil and reheated in the oven at 350°F (175°C) for 10–15 minutes or pan-toasted until hot.

FAQs

Can I use pre-cooked or rotisserie chicken?

Yes, I just toss it in the marinade for a few minutes to absorb flavor before heating it up.

What’s the best tortilla to use?

I prefer large flour tortillas because they’re sturdy and easy to wrap without tearing.

Can I make the chipotle ranch less spicy?

Yes, I reduce the amount of chipotle pepper or add extra ranch dressing to mellow the heat.

Can I meal prep these burritos?

Definitely. I prepare all the fillings ahead of time and assemble just before eating, or freeze wrapped burritos for quick grab-and-go meals.

Can I bake the chicken instead of grilling?

Yes, I bake it at 400°F (200°C) for 20–25 minutes, then slice it once cooked.

What kind of rice works best?

Cilantro-lime rice adds great flavor, but plain white or brown rice works just as well.

Can I use Greek yogurt instead of ranch?

Yes, I mix Greek yogurt with a little mayo, chipotle sauce, and lime juice for a lighter version.

How do I keep my burrito from falling apart?

I make sure not to overfill it and warm the tortilla slightly before wrapping to make it more pliable.

Can I make this dairy-free?

Yes, I use a dairy-free ranch dressing and skip the cheese or use a vegan alternative.

How do I grill the burrito for that restaurant-style crisp?

I press it seam-side down on a hot skillet or grill for 1–2 minutes per side until lightly golden and crisp.

Conclusion

I love how these Easy Chipotle Ranch Grilled Chicken Burritos pack so much flavor into one satisfying wrap. The smoky chicken, creamy sauce, and fresh toppings make them a hit every time I make them. They’re customizable, fun to build, and perfect for when I want something hearty yet full of fresh, bold flavors. Whether I’m grilling for a family dinner or prepping lunches for the week, these burritos never disappoint.

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