Grilled Chipotle Ranch Chicken Burrito
Creamy, smoky, and ridiculously satisfying: the Grilled Chipotle Ranch Chicken Burrito features smoky chipotle-spiced grilled chicken, crisp shredded lettuce, bright diced tomato, and a generous drizzle of chipotle ranch wrapped in a warm flour tortilla a bold and easy weeknight favorite.
Equipment
- Mixing bowl
- Grill or Grill Pan
Ingredients
Ingredients
- 2 pieces boneless, skinless chicken breasts about 1 to 1 1/4 pounds
- 2 tbsp olive oil
- 2 tbsp lime juice freshly squeezed
- 1 tbsp chipotle chili powder
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cumin
- salt and black pepper to taste
- 4 large flour tortillas warmed
- 1 cup shredded lettuce washed and dried
- 1 medium tomato diced (about 1 cup)
- 1/2 cup red onion diced
- 1 jalapeño or green pepper diced (optional, seeded if you prefer milder heat)
- 1/2 cup fresh cilantro chopped
- 1 cup chipotle ranch dressing homemade or store-bought
Instructions
- In a medium bowl, whisk together olive oil, lime juice, chipotle chili powder, smoked paprika, garlic powder, onion powder, cumin, salt, and black pepper. Add the chicken breasts and coat them well with the marinade. Cover and refrigerate at least 20 minutes (up to 2 hours). Preheat a grill or grill pan to medium-high. Grill chicken 6–8 minutes per side, or until fully cooked (internal temperature 165°F/74°C). Let the chicken rest for 5 minutes, then slice into strips.
- While the chicken rests, dice the tomato, red onion, and jalapeño (if using). Chop the cilantro. Rinse and dry the lettuce, then shred it into bite-sized pieces.
- Place each tortilla on the hot grill or grill pan for about 30 seconds per side until soft and lightly charred to make them pliable.
- Lay out a warm tortilla. Add a layer of shredded lettuce, then top with several strips of grilled chicken. Sprinkle on diced tomato, red onion, jalapeño, and chopped cilantro. Drizzle generously with chipotle ranch dressing.
- Fold in the sides of the tortilla, then roll tightly from the bottom up to form a burrito. Serve immediately, cutting in half if desired, with extra chipotle ranch on the side.
Notes
Store assembled burritos wrapped tightly in foil or in airtight containers for up to 2 days. For longest freshness, store components separately and assemble before eating.