Easy Chipotle Ranch Grilled Chicken Burrito

There’s something wildly satisfying about biting into a warm, overstuffed burrito that’s oozing with spicy, smoky flavor and cool, creamy sauce. This Chipotle Ranch Grilled Chicken Burrito isn’t just a meal—it’s an experience wrapped in a tortilla. Whether you’re prepping weekday lunches or fueling up for the weekend, this burrito is bold, customizable, and irresistibly delicious.

Why You’ll Love This Burrito

Flavor-packed: Smoky chipotle, zesty lime, and creamy ranch come together for a bold taste explosion.
Easy to make: Just marinate, grill, blend, and wrap!
Perfect for meal prep: Make the components ahead and assemble when you’re ready.
Totally customizable: Add your favorite toppings or make it vegetarian with grilled veggies.

Ingredients

For the Chicken Marinade

1.5 lbs boneless, skinless chicken breasts or thighs
2 tbsp olive oil
2 cloves fresh garlic, minced
2 tbsp fresh lime juice
1 tsp chipotle chili powder or 1 tbsp adobo sauce
1 tsp smoked paprika
1 tsp ground cumin
Salt and black pepper to taste

For the Chipotle Ranch Sauce

1/2 cup ranch dressing (your favorite brand)
1-2 chipotle peppers in adobo sauce
1 tbsp lime juice
1/4 tsp garlic powder
Salt to taste

For the Burrito Assembly

4 large flour tortillas
Sliced grilled chicken
1 cup fresh chopped tomatoes
1/2 cup diced red onion
1/4 cup fresh cilantro leaves
Jalapeño slices or chopped green chili (optional)
Lettuce or spinach (optional)
1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
1 sliced avocado or 1/2 cup guacamole
1 1/2 cups cooked rice (white, brown, or cilantro-lime rice)

Instructions

1. Marinate the Chicken

In a bowl, whisk together olive oil, lime juice, garlic, chipotle powder (or adobo sauce), paprika, cumin, salt, and pepper.
Coat the chicken thoroughly in the marinade. Cover and refrigerate for at least 30 minutes, or overnight for best flavor.

2. Grill the Chicken

Preheat a grill or grill pan over medium-high heat.
Cook chicken for 5-7 minutes per side, or until internal temperature reaches 165°F and grill marks appear.
Remove from heat and let rest for 5 minutes before slicing thinly.

3. Make the Chipotle Ranch Sauce

In a blender, combine ranch dressing, chipotle peppers, lime juice, garlic powder, and a pinch of salt.
Blend until smooth and creamy. Taste and adjust spice or salt as needed.

4. Assemble the Burrito

Warm tortillas on a skillet or in the microwave for 10–15 seconds until pliable.
Layer rice, sliced grilled chicken, tomatoes, onion, cilantro, cheese, lettuce, avocado, and jalapeños.
Drizzle generously with chipotle ranch sauce.
Wrap tightly: fold in the sides, then roll from the bottom up into a burrito.
Serve warm and enjoy!

Tips for Burrito Success

Don’t overfill: Keep your fillings balanced so the burrito wraps neatly and holds together.
Double wrap: For a sturdy, restaurant-style burrito, use two tortillas or lightly grill the wrapped burrito to seal it.
Meal prep tip: Store grilled chicken and sauce separately. Assemble fresh each day for best texture.

Serving Ideas

Pair with tortilla chips and salsa or pico de gallo.
Serve with a side of Mexican street corn or a fresh green salad.
Make it a burrito bowl by skipping the tortilla and piling everything over rice or lettuce.

Nutrition Information (Per Burrito)

Final Bite

This Easy Chipotle Ranch Grilled Chicken Burrito is more than a meal—it’s a crave-worthy creation bursting with Tex-Mex flavor. With just 40 minutes from start to finish, it’s perfect for weeknight dinners, casual gatherings, or meal prepping like a pro. Wrap it, slice it, and savor every bite!