Name: Homemade Chipotle Ranch Grilled Chicken Burritos
Prep time: 15 min
Cook time: 20 min
Total time: PT-493214H53M13S
Ingredients: 1.5 to 2 pounds boneless, skinless chicken breasts (about 3–4 breasts); 2 tablespoons olive oil; 2 tablespoons finely chopped chipotle peppers in adobo sauce; 1/3 cup ranch dressing; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon chili powder; 1 teaspoon smoked paprika; 1 tablespoon fresh lime juice; 1/2 teaspoon salt (or to taste); 1/4 teaspoon black pepper; 6 large flour tortillas (10-inch size); 2 cups cooked white or brown rice; 1 can (15 ounces) black beans, rinsed and drained; 1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend); 1 cup shredded lettuce or chopped romaine; 1 cup diced tomatoes; 1 cup sweet corn kernels (fresh, canned, or frozen); 1 large avocado, sliced (or 1 cup guacamole); Additional 1/4–1/3 cup chipotle ranch for drizzling inside

Description

A delicious, smoky, and creamy burrito packed with grilled chicken, black beans, rice, fresh vegetables, and chipotle ranch. Perfect for family dinners, meal prep, or a weekend gathering, these burritos are easy to make and full of bold flavor.

Ingredients

Scale

For the Grilled Chicken

1.5 to 2 pounds boneless, skinless chicken breasts (about 3–4 breasts)
2 tablespoons olive oil
2 tablespoons finely chopped chipotle peppers in adobo sauce
1/3 cup ranch dressing
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon chili powder
1 teaspoon smoked paprika
1 tablespoon fresh lime juice
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper

For the Burrito Assembly

6 large flour tortillas (10-inch size)
2 cups cooked white or brown rice
1 can (15 ounces) black beans, rinsed and drained
1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
1 cup shredded lettuce or chopped romaine
1 cup diced tomatoes
1 cup sweet corn kernels (fresh, canned, or frozen)
1 large avocado, sliced (or 1 cup guacamole)
Additional 1/4–1/3 cup chipotle ranch for drizzling inside

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Instructions

In a medium bowl, combine olive oil, chopped chipotle peppers, ranch dressing, garlic powder, onion powder, chili powder, smoked paprika, lime juice, salt, and black pepper. Add chicken and coat well. Marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
Preheat a grill pan or outdoor grill to medium-high heat. Grill chicken for 5–7 minutes per side until fully cooked. Remove and let rest for 5 minutes before slicing into strips or dicing.
While chicken is grilling, warm black beans and cook rice if not already prepared. Chop vegetables, shred lettuce, and slice avocado.
Warm tortillas in a skillet or microwave until flexible.
Place a tortilla flat and layer 1/3 cup rice, 1/4 cup black beans, chicken, shredded lettuce, diced tomatoes, corn, cheese, and avocado. Drizzle with 1–2 tablespoons chipotle ranch. Fold sides inward and roll tightly from the bottom up.
Optional: Place the burrito seam-side down in a lightly greased skillet or grill for 1–2 minutes per side until golden and slightly crisp.
Slice in half and serve immediately with extra chipotle ranch or your favorite sides.

Notes

Marinate chicken longer for deeper flavor.
Do not overfill burritos to prevent tearing.
Warm tortillas before rolling to make them flexible.
For meal prep, wrap in foil and refrigerate for up to 3–4 days or freeze for up to 3 months.
Add fresh lettuce, tomato, and avocado after reheating frozen burritos to avoid sogginess.

Prep Time: 15 minutes
Cook Time: 20 minutes