Flavor-Packed Chipotle Ranch Grilled Chicken Burrito Recipe

Delicious Chipotle Ranch Grilled Chicken Burrito that's customizable and perfect for meal prep.

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Prep Time 30

Cook Time 15

Marinating Time 30

Total Time 1 15

Servings: 4 burritos

Course: Lunch

Cuisine: Mexican

Calories: 600

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

2 pounds Boneless skinless chicken breasts or thighs Can be substituted with shrimp, steak, or tofu
2 tablespoons Olive oil Avocado oil can be used for a unique twist
3 cloves Fresh garlic, minced Garlic powder can be used as a substitute
2 tablespoons Lime juice Always use fresh when available
1 tablespoon Chipotle chili powder or adobo sauce Adjust to suit heat preference
1 teaspoon Smoked paprika Regular paprika can be used as a substitute
1 teaspoon Ground cumin Provides warmth and earthiness
to taste Salt and black pepper Season to your liking

For the Chipotle Ranch Sauce

1 cup Ranch dressing Can be lightened with Greek yogurt
2 each Chipotle peppers in adobo sauce Use fewer for a milder version
1 teaspoon Garlic powder Skip if less garlic is preferred

For the Burrito Filling

1 cup Fresh chopped tomatoes Adds freshness
1 cup Diced red onion Provides crunchy texture
1 cup Fresh cilantro leaves Parsley can be substituted
to taste Jalapeño slices or chopped green chili Optional for added heat
1 cup Lettuce or spinach Optional for extra crunch
1 cup Shredded cheese (cheddar, Monterey Jack, or Mexican blend) Optional for a lighter dish
1 each Sliced avocado or guacamole Can be omitted for lower calories
2 cups Cooked rice (white, brown, or cilantro-lime rice) Can be omitted for low-carb

Equipment

grill
Mixing bowl
Blender
Skillet

Method

Step-by-Step Instructions

In a mixing bowl, whisk together olive oil, lime juice, minced garlic, chipotle chili powder, smoked paprika, ground cumin, salt, and pepper. Coat the chicken thoroughly with the marinade. Cover and let marinate in the refrigerator for at least 30 minutes, preferably overnight.
Preheat your grill to medium-high (around 400°F). Grill chicken for about 6-7 minutes per side until cooked through and reaches 165°F. Let it rest for 5 minutes before slicing.
In a blender, combine ranch dressing, chipotle peppers, lime juice, garlic powder, and a pinch of salt. Blend until smooth and adjust seasoning if needed.
Warm tortillas and layer with cooked rice if desired, grilled chicken, tomatoes, red onions, cilantro, cheese, and optional jalapeños or spinach. Drizzle with chipotle ranch sauce and wrap tightly.
Serve warm or wrap in foil for storage. Refrigerate for up to 3 days or freeze for 2 months. Reheat in the oven at 350°F for 20-25 minutes or in the microwave for 2-3 minutes.

Nutrition

Serving: 1burritoCalories: 600kcalCarbohydrates: 58gProtein: 40gFat: 24gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 800mgPotassium: 800mgFiber: 6gSugar: 4gVitamin A: 500IUVitamin C: 20mgCalcium: 200mgIron: 3mg

Notes

Marinate chicken overnight for the best flavor. Ensure even grilling for juicy chicken with great char marks.

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