I prepared my Chipotle Ranch Grilled Chicken Burrito recently, blending juicy chicken breasts with a hint of olive oil, cumin, chili powder, and smoked paprika. Topped with rice, black beans, diced tomatoes and red onion, and finished with chipotle ranch, this one is perfect among my lunch ideas for the family.

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I recently made these Easy Chipotle Ranch Grilled Chicken Burritos and I couldn’t wait to share the recipe with you. I started with juicy boneless, skinless chicken breasts seasoned with olive oil, cumin, chili powder and a little smoked paprika.

It was fun tossing the chicken in such bold flavors that really spoke to me! I paired it with a simple rice made from long grain white rice cooked in water, and added black beans along with diced tomatoes and red onion for extra crunch.

I even threw in some corn kernels for that pop of sweetness. Then I wrapped everything in a large flour tortilla and drizzled a homemade chipotle ranch dressing – a mix of ranch, chipotle in adobo and lime juice – right on top.

This burrito is a perfect weeknight dinner that fits right in with fast and easy lunch ideas for the family, looks great for camping dinners and always satisfies.

Why I Like this Recipe

1. I love how the grilled chicken comes out smokey and tender every time, it gives that perfect touch of flavor that makes me feel like I’m eating a gourmet meal right at home.
2. I really like that the recipe is super quick and easy to make on school nights when I’m in a rush, so I don’t have to settle for boring leftovers.
3. The chipotle ranch dressing is awesome because it adds a perfect kick of tangy spice that makes every bite exciting, and honestly, it’s just addictive.
4. I enjoy the combo of rice, beans, veggies, and warm tortillas because it’s a solid, filling meal that feels both healthy and comforting, even when i mess up a bit in the cooking process.

Ingredients

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Chicken: Its a lean protein thats both filling and adds a rich, smoky flavor to the dish
Rice: A simple carb base which makes the burrito hearty and gives you energy all day long
Black beans: Packed with protein and fibre, they bring a healthy boost while keeping things filling
Tomatoes: They add a freshness thats a bit sweet and sour, giving a bright pop of flavor
Chipotle Ranch Dressing: A creamy, tangy spice mix that makes every bite a little extra special

Ingredient Quantities

1.5 lbs boneless, skinless chicken breasts

2 tbsp olive oil

1 tsp ground cumin

1 tsp chili powder

1/2 tsp smoked paprika

Salt and pepper to taste

1 cup long grain white rice

2 cups water

1 can (15 oz) black beans, drained and rinsed

1 cup diced tomatoes

1/2 cup diced red onion

1/2 cup corn kernels (optional)

4-6 large flour tortillas

For the chipotle ranch dressing: 1/2 cup ranch dressing

For the chipotle ranch dressing: 2 tbsp chipotle in adobo sauce, minced

For the chipotle ranch dressing: 1 tsp lime juice

How to Make this

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1. Preheat your grill to medium-high heat and get ready to season the chicken.

2. In a large bowl, mix 2 tbsp olive oil, 1 tsp ground cumin, 1 tsp chili powder, 1/2 tsp smoked paprika, and salt and pepper to taste. Toss the
1.5 lbs chicken breasts in the mixture until well coated.

3. Grill the chicken for about 6-7 minutes per side until it’s cooked through and has a nice char. Let it rest for a few minutes before slicing it.

4. While the chicken is grilling, in a medium saucepan bring 2 cups water to a boil. Stir in 1 cup long grain white rice, reduce heat to low, cover, and let it simmer until the water is absorbed and the rice is tender.

5. In a bowl combine the drained and rinsed can of black beans, 1 cup diced tomatoes, 1/2 cup diced red onion, and 1/2 cup corn kernels (if using).

6. In a small bowl whisk together 1/2 cup ranch dressing, 2 tbsp minced chipotle in adobo sauce, and 1 tsp lime juice to create the chipotle ranch dressing.

7. Warm 4-6 large flour tortillas in a dry skillet or in the microwave for about 20 seconds so they’re nice and soft.

8. Lay out each tortilla and spoon a portion of the cooked rice down the middle.

9. Top the rice with some of the bean and vegetable mix and add slices of your grilled chicken.

10. Finally, drizzle a generous amount of chipotle ranch dressing over the filling, wrap up your burrito, and it’s ready to serve. Enjoy!

Equipment Needed

1. A grill – make sure it can heat to medium-high for properly charring the chicken
2. A large mixing bowl – needed for tossing the chicken in the marinade
3. Tongs or a spatula – to flip and handle the chicken safely
4. A medium saucepan with a lid – for simmering the rice until it’s tender
5. A bowl for the bean and veggie mix – to combine black beans, tomatoes, red onion and corn
6. A small bowl and a whisk – for mixing up the chipotle ranch dressing
7. A dry skillet or a microwave – to warm the flour tortillas
8. A knife and cutting board – to slice the grilled chicken once it’s rested

FAQ

How long should I marinate the chicken?

You really only need to coat the chicken in the olive oil and spices for about 15-20 minutes so that the flavors can soak in. I find a quick marinade works great if you're in a hurry.

Can I make the chipotle ranch dressing ahead of time?

Yep, you can mix it up in advance and store it in the fridge. Just stir it again before serving since the ingredients might separate a bit.

Is it okay to substitute brown rice for white rice?

Sure thing, but keep in mind brown rice takes a bit longer to cook and might need more water. Adjust the cooking time based on the rice package directions.

What if I don't have corn kernels?

No worries, the corn is totally optional. However, if you like a bit of extra sweetness and crunch, you can add a handful of frozen corn that’s been thawed.

How do I handle the rice and beans mix?

Cook the rice in water until its done and then mix in the black beans, diced tomatoes, red onion, and corn. Heat them together on low to let the flavours combine before assembling the burrito.

Easy Chipotle Ranch Grilled Chicken Burrito Recipe Substitutions and Variations

For the chicken breasts you could use turkey breast or even firm tofu if you want a meat-free option
If you dont have olive oil, try using avocado oil or even a little melted coconut oil for a unique twist
If you cant find chipotle in adobo sauce, mix smoked paprika with a bit of your favorite hot sauce to get that smoky heat
You can swap out the flour tortillas for corn tortillas or even use a lettuce wrap if youre aiming for a lighter meal

Pro Tips

1. Try marinating the chicken a bit longer before grilling if you got the time. It helps the flavors seep in deeper and the meat stays juicier after cooking even if the recipe says just toss.

2. When cookin’ the rice, toss in a pinch of salt to really bring out the flavor. It may sound small but it makes a huge difference on tastiness.

3. For warmin’ your tortillas, cover ’em in a damp towel and pop ’em in the microwave for about 20 seconds. This little trick keeps them soft and stops ’em from crackin’ when you roll your burrito.

4. Taste and tweak your chipotle ranch dressing before drizzlin it over your burrito. A little extra lime or even a bit less chipotle can change things if you like it milder or spicier.

Easy Chipotle Ranch Grilled Chicken Burrito Recipe

Recipe by Dan Coroni

0.0 from 0 votes

Servings

servings

Calories

500

kcal

Equipment: 1. A grill – make sure it can heat to medium-high for properly charring the chicken
2. A large mixing bowl – needed for tossing the chicken in the marinade
3. Tongs or a spatula – to flip and handle the chicken safely
4. A medium saucepan with a lid – for simmering the rice until it’s tender
5. A bowl for the bean and veggie mix – to combine black beans, tomatoes, red onion and corn
6. A small bowl and a whisk – for mixing up the chipotle ranch dressing
7. A dry skillet or a microwave – to warm the flour tortillas
8. A knife and cutting board – to slice the grilled chicken once it’s rested

Ingredients

1.5 lbs boneless, skinless chicken breasts
2 tbsp olive oil
1 tsp ground cumin
1 tsp chili powder
1/2 tsp smoked paprika
Salt and pepper to taste
1 cup long grain white rice
2 cups water
1 can (15 oz) black beans, drained and rinsed
1 cup diced tomatoes
1/2 cup diced red onion
1/2 cup corn kernels (optional)
4-6 large flour tortillas
For the chipotle ranch dressing: 1/2 cup ranch dressing
For the chipotle ranch dressing: 2 tbsp chipotle in adobo sauce, minced
For the chipotle ranch dressing: 1 tsp lime juice

Directions

Preheat your grill to medium-high heat and get ready to season the chicken.
In a large bowl, mix 2 tbsp olive oil, 1 tsp ground cumin, 1 tsp chili powder, 1/2 tsp smoked paprika, and salt and pepper to taste. Toss the
5 lbs chicken breasts in the mixture until well coated.
Grill the chicken for about 6-7 minutes per side until it’s cooked through and has a nice char. Let it rest for a few minutes before slicing it.
While the chicken is grilling, in a medium saucepan bring 2 cups water to a boil. Stir in 1 cup long grain white rice, reduce heat to low, cover, and let it simmer until the water is absorbed and the rice is tender.
In a bowl combine the drained and rinsed can of black beans, 1 cup diced tomatoes, 1/2 cup diced red onion, and 1/2 cup corn kernels (if using).
In a small bowl whisk together 1/2 cup ranch dressing, 2 tbsp minced chipotle in adobo sauce, and 1 tsp lime juice to create the chipotle ranch dressing.
Warm 4-6 large flour tortillas in a dry skillet or in the microwave for about 20 seconds so they’re nice and soft.
Lay out each tortilla and spoon a portion of the cooked rice down the middle.
Top the rice with some of the bean and vegetable mix and add slices of your grilled chicken.
Finally, drizzle a generous amount of chipotle ranch dressing over the filling, wrap up your burrito, and it’s ready to serve. Enjoy!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.