Name: Chipotle Ranch Grilled Chicken Burrito
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 1 lb grilled chicken breast, diced; 4 large flour tortillas; 1 cup cooked rice; 1 can black beans, rinsed and drained; 1 cup corn; 1 avocado, sliced; 1 cup shredded cheese (cheddar or Monterey Jack); 1/2 cup diced tomatoes; 1/4 cup fresh cilantro, chopped; 1/2 cup chipotle ranch dressing

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Chipotle Ranch Grilled Chicken Burrito

A friendly, crave-worthy wrap that brings smoky, creamy chipotle flavor together with tender grilled chicken and fresh toppings. This burrito is perfect for busy weeknights or casual weekend meals — hearty, customizable, and ready in about 30 minutes when you have cooked chicken on hand. For a printable version and extra tips, check the full recipe and notes.

Why make this recipe

Fast, satisfying weeknight dinner that feeds a family or yields great leftovers.
Balanced flavors and textures: smoky chipotle ranch, creamy avocado, soft rice, and crisp cilantro.
Easily customizable — swap ingredients to suit diets or what’s in your pantry.

This combination of convenience, bold flavor, and adaptability makes the Chipotle Ranch Grilled Chicken Burrito a reliable go-to for home cooks who want something that feels special without fuss.

Ingredients

1 lb grilled chicken breast, diced
4 large flour tortillas
1 cup cooked rice
1 can black beans, rinsed and drained
1 cup corn
1 avocado, sliced
1 cup shredded cheese (cheddar or Monterey Jack)
1/2 cup diced tomatoes
1/4 cup fresh cilantro, chopped
1/2 cup chipotle ranch dressing

Step-by-Step Guide to Making Chipotle Ranch Grilled Chicken Burrito

Below is a clear, stepwise method to build flavorful burritos consistently. Read through once before starting so everything flows smoothly while you assemble.

Directions:

In a large bowl, combine the diced grilled chicken, cooked rice, black beans, corn, diced tomatoes, and cilantro.
Warm the flour tortillas in a skillet or microwave until pliable.
Lay a tortilla flat and layer with the chicken mixture, sliced avocado, and shredded cheese.
Drizzle with chipotle ranch dressing.
Roll the burrito tightly, tucking in the sides as you go.
Repeat with the remaining tortillas and filling.
Optional: Grill the burritos on a skillet for a couple of minutes per side until golden and crispy.
Serve with extra chipotle ranch dressing on the side.

Detailed notes for each step

Step 1 (Mix the filling): Use warm rice if possible — it blends better with the other components and helps melt the cheese once assembled. Taste the mixture and add a pinch of salt or a squeeze of lime if the tomatoes are under-ripe.
Step 2 (Warming tortillas): Heat tortillas briefly — 10–15 seconds in the microwave covered with a damp paper towel or 20–30 seconds per side in a dry skillet on medium-low. Warm tortillas are less likely to tear when rolling.
Step 3 (Layering): Start with a thin layer of rice to create a base, then add the protein and beans. Place avocado on top so it doesn’t get mashed by the heavier ingredients underneath.
Step 4 (Dressing): Don’t overdress. A little chipotle ranch goes a long way — drizzle cautiously to avoid soggy burritos.
Step 5 (Rolling): Fold the bottom edge up over the filling, then fold in the sides and continue rolling tightly until sealed. A tight roll keeps the filling from escaping during cooking or eating.
Step 7 (Grilling for crispness): If you toast the burrito, press lightly with a spatula to compact the fillings and achieve a golden crust. Use medium heat so the tortilla crisps without burning and the cheese has time to melt.
Serving: Cut in half on the diagonal to show the colorful interior and make sharing easier.

Why each ingredient matters

Grilled chicken: Provides savory, smoky protein and a meaty texture that holds up well in a burrito.
Rice: Adds bulk and helps absorb flavors while giving a soft mouthfeel.
Black beans: Contribute protein, fiber, and a creamy contrast to the chicken.
Corn: Adds sweetness and a pop of texture.
Avocado: Brings creaminess and richness that balances the spice.
Cheese: Melts to bind the filling and adds a salty, fatty element.
Chipotle ranch: The signature flavor — smoky heat plus cool creaminess that ties everything together.
Cilantro and tomatoes: Brighten the burrito with fresh herbal and acidic notes.

Timing and make-ahead tips

Cook the rice and grill the chicken ahead of time to assemble burritos quickly. The filling keeps well refrigerated for 2–3 days.
If making burritos for a crowd, set up an assembly line: tortillas, rice, beans, chicken, corn, avocado, cheese, tomatoes, cilantro, dressing. Guests can assemble exactly how they like.
For freezer meals, assemble burritos without avocado and grill them briefly, then cool, wrap tightly in foil, and freeze. Reheat and add fresh avocado after reheating.

Keeping Chipotle Ranch Grilled Chicken Burrito Fresh

Refrigerator: Store wrapped burritos in an airtight container or tightly wrapped in foil and plastic wrap for up to 3 days at 34–40°F (1–4°C).
Freezer: For longer storage, wrap tightly and freeze for up to 2 months at 0°F (-18°C).
Reheating temperatures: Reheat refrigerated burritos in a skillet over medium heat 3–5 minutes per side, or in a 350°F (175°C) oven for 10–15 minutes until warmed through. From frozen, bake at 375°F (190°C) for 25–35 minutes, or microwave on defrost then finish in a skillet or oven to crisp the tortilla.

Serving Suggestions for Chipotle Ranch Grilled Chicken Burrito

Classic sides: Serve with extra chipotle ranch, a lime wedge, and a simple pico de gallo or pico-style salsa to add brightness.
Fresh sides: A crisp green salad with a citrus vinaigrette or a cabbage slaw adds contrast and crunch.
Comfort sides: Pair with tortilla chips and guacamole, or a side of Mexican-style street corn (elote) for a heartier meal.
Drinks: These burritos go well with iced tea, a light beer, or a sparkling agua fresca (like lime or watermelon) to cut through the richness.

Tips to make Chipotle Ranch Grilled Chicken Burrito
Q: How do I keep the burrito from getting soggy?
A: Use a modest amount of dressing, layer rice and cheese near the tortilla to act as a moisture barrier, and add wet ingredients (like salsa) sparingly. Grill the assembled burrito to create a crispy outer shell that helps seal the filling.

Q: How can I make the burrito travel-friendly?
A: Wrap the burrito tightly in foil and then in parchment paper; the foil prevents leaks and the paper makes handling easier. For long transport, keep extra dressing on the side.

Q: What if I don’t have grilled chicken?
A: Shredded rotisserie chicken, cooked ground turkey, or even grilled tofu are excellent substitutes to keep prep fast.

Variations you can try

Vegetarian swap: Replace chicken with roasted sweet potatoes or a mix of sautéed mushrooms and bell peppers; include more black beans or crumbled firm tofu for protein.
Spicy upgrade: Add chopped pickled jalapeños or a spoonful of chipotle in adobo to the chicken mixture for an extra smoky kick.

FAQs
Q: Can I freeze these burritos?
A: Yes — assemble without avocado, wrap tightly in foil and plastic, and freeze for up to 2 months. Reheat in the oven for best texture.

Q: Is this recipe gluten-free?
A: Not as written (flour tortillas contain gluten). Use gluten-free tortillas or large lettuce leaves for a gluten-free wrap alternative.

Q: How can I make the chipotle ranch at home?
A: Combine mayonnaise, sour cream or Greek yogurt, chopped chipotles in adobo, lime juice, garlic powder, and a pinch of salt; blend until smooth. Adjust heat and creaminess to taste.

Q: How do I keep the avocado from browning?
A: If prepping ingredients ahead, toss sliced avocado with a little lime juice and store it in an airtight container with plastic wrap pressed against the surface. Even better, add avocado just before serving.

Q: Can I make these dairy-free?
A: Yes — substitute shredded dairy-free cheese and use a dairy-free ranch made from vegan mayo and dairy-free yogurt or sour cream alternatives.

Extra pointers for success

Balance textures: Make sure the chicken is tender and not over-seasoned; contrast it with fresh herbs and a bit of acid (lime or tomatoes).
Keep filling proportions even: Too much rice or beans can overwhelm other flavors; aim for a balanced ratio so each bite contains a bit of everything.

Nutritional notes

This burrito is high in protein and fiber because of the chicken and black beans. To lower calories or fat, reduce the cheese and dressing amounts and increase vegetables like lettuce, bell peppers, or additional tomatoes.

Occasions and serving ideas

Weeknight dinner: Quick, filling, and easy to customize for picky eaters.
Meal prep: Make a batch of fillings at the start of the week; assemble burritos fresh each evening or freeze a few for later.
Game day or party: Set up a burrito bar where guests assemble and grill their own, offering multiple toppings like pickled onions, salsas, and extra cheese.

Troubleshooting common problems

Torn tortillas: Use warm tortillas and avoid overstuffing. If a tortilla tears, place the filling in the center of a new tortilla and fold carefully, or use two overlapping tortillas.
Soggy burritos: Reduce the dressing, avoid watery tomatoes, or layer cheese and rice next to the tortilla to help keep moisture away from the shell.
Cold center: Make sure ingredients are at room temperature before rolling, or warm the filled burrito briefly in a skillet or oven to ensure even reheating.

Quick checklist before you assemble

Warm tortillas and rice
Diced warm chicken
Drained beans and corn
Freshly chopped cilantro and diced tomatoes
Sliced avocado ready to go
Shredded cheese and chipotle ranch dressing within reach

Final touches that impress

Garnish halves with a sprinkle of chopped cilantro and a lime wedge.
For presentation, serve on a wooden board with small bowls of extra dressing, pico de gallo, and pickled jalapeños.
If serving a crowd, pre-grill burritos just long enough to seal them, then finish on a griddle to crisp up right before serving.

Conclusion

If you want inspiration for variations and a slightly different take on the same idea, this write-up from Alyona’s Cooking shows an alternate assembly and serving suggestion for the Chipotle Ranch Grilled Chicken Burrito: Chipotle Ranch Grilled Chicken Burrito – Alyona’s Cooking. For another perspective and tips on grilling and dressing ratios, check this helpful guide at Joy to the Food: Chipotle Ranch Grilled Chicken Burrito – Joy to the Food.

Enjoy building these burritos — they’re forgiving, flavorful, and perfect for sharing.