The Chipotle Ranch Grilled Chicken Burrito is truly a weeknight winner, blending smoky grilled chicken, creamy chipotle ranch, fresh veggies, and gooey cheese—all wrapped in a soft, golden tortilla. It’s one of those recipes that delivers fantastic flavors and a satisfying bite every single time, making it perfect for everything from meal prep to casual gatherings. With bold Tex-Mex flair and a touch of tangy heat, this is a burrito that’s guaranteed to become part of your regular rotation.

Chipotle Ranch Grilled Chicken Burrito Recipe - Recipe Image

Ingredients You’ll Need

Let’s talk about the essentials! Each ingredient in this burrito is chosen to form a perfect balance of flavor, texture, and color. From smoky protein to creamy avocado and that irresistible chipotle ranch, it all comes together with surprising ease.

Flour tortillas (2 large, burrito size): Choose soft and flexible tortillas for easy rolling and a perfect golden crust when grilling.
Cooked grilled chicken breast (2 cups, chopped): Brings protein and smoky flavor—leftovers or fresh-off-the-grill chicken work equally well here.
Chipotle ranch dressing (1/4 cup): The flavor star of the show, adding creamy, smoky, tangy heat that ties everything together.
Cilantro-lime rice (1 cup, cooked): Light, zesty, and vibrant, this rice adds substance and a pop of herby citrus.
Black beans (1 cup, drained and rinsed): For creaminess, protein, and that classic burrito heartiness.
Corn kernels (1/2 cup): Sweet bursts of yellow that bring texture and a hint of crunch.
Shredded cheddar or Monterey Jack cheese (1/2 cup): Melts perfectly and adds rich, gooey goodness to each bite.
Avocado (1/2, sliced or diced): Creamy and cool, balancing out the spice and adding healthy fats.
Diced tomatoes or pico de gallo (1/4 cup): Juicy freshness that brings acidity, color, and brightness.
Chopped romaine or shredded lettuce (1/4 cup): Crisp and refreshing, this gives the burrito its signature crunch.
Chopped fresh cilantro (2 tablespoons): Adds a final blast of fresh, herbal flavor.
Olive oil (1 tablespoon, for grilling): Gives that restaurant-style golden crust when you toast your burrito.
Salt and black pepper to taste: Sprinkle to pull all the flavors together—it’s always the little things that count!

How to Make Chipotle Ranch Grilled Chicken Burrito

Step 1: Toss the Chicken with Chipotle Ranch

Start by combining your chopped, cooked grilled chicken with the chipotle ranch dressing in a medium bowl. Give it a generous toss so every piece is thoroughly coated. This step is vital! The chicken soaks up all that smoky, creamy flavor, ensuring every bite is a burst of Tex-Mex goodness.

Step 2: Warm the Tortillas

Before you build your burritos, gently heat the flour tortillas. Either pop them in the microwave for 15–20 seconds or give them a quick turn on a dry skillet until soft and pliable. This makes them easier to roll and less likely to tear when you stuff them full of deliciousness.

Step 3: Layer the Fillings

Lay each tortilla flat on a clean surface. Start with a layer of cilantro-lime rice, followed by black beans, corn, and a generous sprinkle of shredded cheese. Next, add the chipotle ranch coated chicken, creamy avocado, diced tomatoes or pico de gallo, crunchy lettuce, and fresh cilantro. This order helps distribute flavors and makes rolling so much easier! Add a pinch of salt and pepper if that’s your preference.

Step 4: Roll and Tuck

Fold in the sides of your tortilla first, then roll it up tightly from the bottom. Go slow and keep everything snug—there’s nothing sadder than a split burrito! A firm roll ensures everything stays perfectly layered, so every cross-section is as gorgeous as it is delicious.

Step 5: Grill to Golden Perfection

Heat a nonstick skillet over medium heat and brush lightly with olive oil. Place your burritos seam-side down onto the skillet. Grill for 2–3 minutes per side, rotating until each side is golden and crisp. That toasted exterior not only locks in fillings but adds irresistible crunch and flavor.

Step 6: Slice and Serve

Once your Chipotle Ranch Grilled Chicken Burrito is golden, let it rest for a minute, then slice in half on the diagonal. Nothing beats that burrito cross-section—the colors, the layers, the melty cheese! Serve immediately while everything is at its gooey, crispy best.

How to Serve Chipotle Ranch Grilled Chicken Burrito

Garnishes

The right toppings can really make your Chipotle Ranch Grilled Chicken Burrito pop. Try a dollop of extra chipotle ranch, a sprinkle of fresh cilantro, or a squeeze of lime juice for brightness. Diced jalapeños or thin-sliced radishes add a spicy, crunchy touch you’ll love.

Side Dishes

For a Tex-Mex feast, serve these burritos with classic sides. A handful of tortilla chips and homemade guacamole, a simple green salad, or a cup of Mexican street corn complement the flavors beautifully. Don’t forget an icy-cold soda or a tangy agua fresca on the side!

Creative Ways to Present

Feeling playful? Slice the burritos into smaller pieces for an easy-to-grab party platter or wrap in parchment and tie with twine for a meal-prep friendly lunch. For family style, arrange halves on a big tray with salsa, chips, and pickled jalapeños so everyone can dig in.

Make Ahead and Storage

Storing Leftovers

If you’ve got extra burritos, wrap them tightly in foil or plastic wrap, then store in the fridge for up to three days. The fillings keep well and the flavors only get richer after a little time together. Just avoid soggy tortillas by grilling fresh whenever possible.

Freezing

The Chipotle Ranch Grilled Chicken Burrito is a freezer superstar! Wrap cooled, ungrilled burritos in plastic and foil, then store in an airtight bag for up to two months. When you’re ready to enjoy, thaw overnight in the fridge and crisp up in a hot skillet for that just-made texture.

Reheating

To bring your burrito back to life, heat in a skillet over medium, pressing gently until the outside is crisp and the filling is warm—about 5 minutes per side. For a quick fix, microwave for 60 seconds, then finish in the pan for an ultra-crisp crust.

FAQs

Can I use a different protein instead of chicken?

Absolutely! Grilled steak, shrimp, or even sautéed tofu work beautifully in a Chipotle Ranch Grilled Chicken Burrito. Just make sure to toss your protein with the chipotle ranch to soak up all those signature flavors.

What’s the best way to keep burritos from falling apart?

Warming the tortillas (so they’re pliable) and not overfilling them are key. When rolling, tuck the sides in tightly and roll with gentle pressure. Grilling also helps seal the seams for extra hold.

Is there a way to make it spicier?

Of course! Add thinly sliced jalapeños or an extra drizzle of chipotle sauce to the filling. You can also use a spicy chipotle ranch or add hot sauce to taste for that fiery kick.

Can I prep these burritos ahead for lunches?

Yes, Chipotle Ranch Grilled Chicken Burritos are ideal for meal prep. Assemble and wrap them ahead, store in the fridge, and grill just before enjoying. They reheat well and taste fantastic, even the next day.

What if I don’t have cilantro-lime rice?

No worries! Any cooked rice works in this recipe. For an easy hack, stir in a bit of lime juice and chopped cilantro to plain rice for a quick homemade version.

Final Thoughts

If you’re looking to spice up your lunch or dinner routine, don’t miss out on making the Chipotle Ranch Grilled Chicken Burrito. It’s crave-worthy, customizable, and sure to wow everyone at the table. Grab those tortillas and let your burrito adventure begin!

Chipotle Ranch Grilled Chicken Burrito Recipe

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4.7 from 18 reviews

Author: admin
Total Time: 25 minutes
Yield: 2 burritos 1x
Diet: Non-Vegetarian

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Description

This Chipotle Ranch Grilled Chicken Burrito is a flavorful and satisfying Tex-Mex meal that combines tender grilled chicken with zesty chipotle ranch dressing, cilantro-lime rice, and an array of delicious fillings, all wrapped up in a warm tortilla and grilled to perfection.

Ingredients

Scale

For the Burritos:

2 large flour tortillas (burrito size)
2 cups cooked grilled chicken breast, chopped
1/4 cup chipotle ranch dressing
1 cup cooked cilantro-lime rice
1 cup black beans, drained and rinsed
1/2 cup corn kernels (fresh, canned, or frozen and thawed)
1/2 cup shredded cheddar or Monterey Jack cheese
1/2 avocado, sliced or diced
1/4 cup diced tomatoes or pico de gallo
1/4 cup chopped romaine or shredded lettuce
2 tablespoons chopped fresh cilantro
1 tablespoon olive oil (for grilling the burrito)
salt and black pepper to taste

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Instructions

Toss Chicken: In a medium bowl, toss the chopped grilled chicken with chipotle ranch dressing until well coated.
Prepare Tortillas: Warm the tortillas in the microwave or on a skillet until soft and pliable.
Assemble Burritos: Lay each tortilla flat and layer with cilantro-lime rice, black beans, corn, cheese, chipotle ranch chicken, avocado, tomatoes, lettuce, and cilantro. Season with salt and pepper if desired.
Roll Burritos: Fold in the sides of the tortilla, then roll tightly into a burrito.
Grill Burritos: Heat a skillet over medium heat and brush with olive oil. Place the burritos seam-side down and grill for 2–3 minutes per side, or until golden and crisp.
Serve: Slice in half and serve warm.