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Chipotle Ranch Grilled Chicken Burrito

Chipotle Ranch Grilled Chicken Burrito
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The Chipotle Ranch Grilled Chicken Burrito is a bold and flavorful Mexican-inspired meal combining tender grilled chicken marinated in smoky chipotle peppers and creamy ranch dressing. Wrapped in a soft flour tortilla with fresh veggies, cheese, and optional rice or quinoa, this quick and satisfying burrito delivers a perfect balance of spicy, creamy, and savory flavors ideal for busy weeknights or casual meals.

Ingredients

Scale

Protein and Marinade

  • 2 boneless, skinless chicken breasts
  • 2 chipotle peppers in adobo sauce (plus additional for extra heat)
  • 1/4 cup ranch dressing (plus extra for drizzling)
  • Salt and black pepper to taste

Base & Wrap

  • 4 large flour tortillas
  • 1 cup cooked rice or quinoa (optional)

Fresh Vegetables

  • 1 cup shredded lettuce
  • 1 large tomato, chopped
  • 1/4 cup fresh cilantro, chopped
  • Optional garnishes: sliced avocado and pickled jalapeños

Cheese

  • 1 cup shredded cheddar or Monterey Jack cheese (or pepper jack/vegan cheese alternative)

Instructions

  1. Prepare the Chicken Marinade: Combine chipotle peppers in adobo sauce with ranch dressing, salt, and black pepper in a bowl. Toss the chicken breasts in this smoky, creamy marinade and let them sit for at least 30 minutes, or up to overnight, to fully absorb the flavors.
  2. Grill the Chicken: Preheat your grill or grill pan to medium-high heat. Cook the chicken breasts for about 6-7 minutes per side until fully cooked and nicely charred. Allow the chicken to rest briefly before slicing to retain juiciness.
  3. Prepare the Fresh Ingredients: While the chicken is grilling, chop the tomatoes, shred the lettuce, and chop the cilantro. Grate your choice of cheese and warm the flour tortillas to make wrapping easier.
  4. Assemble the Burrito: Lay a warmed tortilla flat and start layering with rice or quinoa (if using), sliced chipotle ranch grilled chicken, shredded lettuce, chopped tomatoes, cilantro, shredded cheese, and a drizzle of ranch dressing or additional chipotle sauce. Roll up the tortilla snugly, folding in the sides to keep all ingredients secure.
  5. Optional – Toast the Burrito: For a crispy exterior, place the rolled burrito on a hot panini press or skillet. Toast for 2-3 minutes per side until golden and slightly crunchy.

Notes

  • Marinate chicken for at least 30 minutes or overnight for deeper flavor.
  • Rest grilled chicken before slicing to keep it juicy.
  • Warm tortillas to prevent cracking and ease rolling.
  • Adjust chipotle and ranch quantities to balance spice and creaminess.
  • Use fresh cilantro to brighten the dish.
  • Substitute chicken thighs for a juicier option, adjusting cook time accordingly.
  • For a gluten-free version, use gluten-free tortillas or large lettuce wraps.

Nutrition

Keywords: chipotle ranch, grilled chicken, burrito, Mexican-inspired, quick dinner, spicy, creamy, savory

Find it online: https://ninagourmet.com/chipotle-ranch-grilled-chicken-burrito/